CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
OVEN-FRIED CORNFLAKE CHICKEN
Another treasure from my dietitian. This chicken is the Wednesday night meal at the hospital. It is really good. Now, go ahead and snirl up your nose and say, "ewww...hospital food" but I'm telling you, folks...my hospital has good food. Their roast beef Manhattan is KILLER, but Cathy won't give me the recipe for that, it's her Mom's. But this is always good, never dry, and I like it.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees.
- Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
- Dip the chicken into the lemon-margarine mixture and then into the crumbs.
- Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
- Bake at 375° for 45 minutes.
Nutrition Facts : Calories 225, Fat 8.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 570, Carbohydrate 9.8, Fiber 0.3, Sugar 1.3, Protein 25.8
CORNFLAKE-CRUSTED CHICKEN TENDERS
Provided by Lindsay Landis
Categories Chicken Bake Kid-Friendly Back to School Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
CORNFLAKE CRUSTED CHICKEN
This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS
Provided by WendyTN
Categories Poultry
Time 35m
Yield 4 breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 degrees.
- salt, pepper and put chicken poultry seasoning on breast front and back.
- mix egg and water in a bowl.
- crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
- dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
- I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
- bake at 400 for about 30 mins or untill done.
- I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.
BAKED CORNFLAKE CHICKEN STRIPS
Make and share this Baked Cornflake Chicken Strips recipe from Food.com.
Provided by KitchenLW
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Finely crush cornflakes.
- Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
- Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
- Lay chicken strips on baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 30 minutes or until chicken is tender and cooked throughly.
- *Baking time varies depending on size of strips*.
- Serve with your favorite dipping sauce.
- These can also be fried in oil for 6-8 minutes but I prefer baking to keep them healthier.
Nutrition Facts : Calories 445.9, Fat 16.2, SaturatedFat 4.7, Cholesterol 198.6, Sodium 329.4, Carbohydrate 36.9, Fiber 1.2, Sugar 3.2, Protein 36.9
CORNFLAKE CHICKEN STRIPS
Crispy, crunchy, and flavorful chicken strips coated with cornflakes.
Provided by Jill N
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic powder and cayenne in a small bowl. Sprinkle on both sides of the chicken tenders. Season with salt and pepper.
- Dredge chicken in flour, then in egg substitute, allowing excess to drip off.
- Press strips into cornflakes on both sides.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 325 degrees F (165 degrees C).
- Brown chicken strips in the hot oil on both sides, working in batches if needed, 3 to 5 minutes. Place browned strips on a cookie sheet with a grate.
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, 5 to 10 minutes, depending on their size.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 30.7 g, Cholesterol 69.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 245.6 mg, Sugar 2.6 g
BAKED CORNMEAL CHICKEN STRIPS
Make and share this Baked Cornmeal Chicken Strips recipe from Food.com.
Provided by Cookin dad
Categories Chicken Breast
Time 50m
Yield 10 strips, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into strips(approx 10), combine and mix all dry ingredients in a large plastic bag, coat chicken with dry ingredients(like Shake and Bake), place coated chicken in a glass baking dish sprayed with Pam, Bake at 400 for 40 minutes or until done.
Nutrition Facts : Calories 283.9, Fat 11.2, SaturatedFat 3.1, Cholesterol 62.1, Sodium 389.7, Carbohydrate 22.2, Fiber 1.8, Sugar 1.3, Protein 22.7
BAKED CORNFLAKE CHICKEN
This is a good, healthy, baked alternative to fried chicken!
Provided by Sara M
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
- Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
- Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g
LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
This is a delicious "unfried" fried chicken recipe. Chicken tenders are dipped in cornflakes and baked in the oven. I recommend placing the cornflakes in a ziploc bag and using a rolling pin to crunch the cornflakes into very tiny pieces (to help coat the chicken better). Honey and mustard are used to give the chicken extra flavor without adding any extra fat. Be sure to watch these carefully because the cornflakes can burn easily in the oven. For an Italian twist try adding 1/2 teaspoon dried basil and oregano to the cornflake mixture. Or, add a pinch of chipotle chili powder for a Mexican twist. Enjoy!
Provided by StephanieNS
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- In a shallow dish combine egg, honey, and yellow mustard.
- In separate bowl stir together crushed cornflake crumbs and pepper.
- Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
- Arrange chicken strips on ungreased baking sheet.
- Bake about 12 minutes until outside are golden and chicken is no longer pink.
- For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.
CRUNCHY WALNUT-COATED CHICKEN STRIPS
Good ole chicken strips with a more healthy flair - these are delicious! Serve with chutney, honey mustard, or ranch as a dipping sauce.
Provided by Lainie Vansant
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
- Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 248.4 calories, Carbohydrate 3 g, Cholesterol 84.8 mg, Fat 16.2 g, Fiber 1.4 g, Protein 23.8 g, SaturatedFat 2.1 g, Sodium 123.6 mg, Sugar 0.6 g
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