Cornflake Coating For Chicken Food

CORNFLAKE CHICKEN

Steps:

• Preheat oven to 425° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
• In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper.
• Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.
• Arrange chicken on prepared baking sheet. Bake for about 35-40 minutes, or until chicken reaches an internal temperature of 165° F. If you're using bone-in chicken breasts, you will need to bake them for longer since those are larger pieces of meat. If the crumb coating starts to get too dark while the chicken is roasting, just tent loosely with foil.

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

HOT HONEY BANGIN' CRUNCHY CORNFLAKE BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cornflakes to the bowl of the food processor and pulse until they reach a fine crumb similar to breadcrumbs. Transfer mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line a large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken thigh into the egg mixture, then use a tong to grab each chicken thigh and toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack. Repeat with remaining chicken pieces.
• Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.
• Right before serving, make the quick hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Taste and add more hot sauce to adjust to your liking. Drizzle honey over the chicken before serving or use it as a dip for the chicken.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

BAKED CORNFLAKE CHICKEN

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).

CHICKEN IN CORN FLAKES

Steps:

• Preheat oven to 350°F degrees.
• Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl.
• Add mayonnaise and coat chicken well.
• Crush corn flakes (not too fine) and place in a plastic bag.
• Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix.
• Drop coated chicken pieces into the plastic bag one at a time and shake well to coat.
• Arrange chicken in an oven-proof baking dish or casserole dish.
• Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through.
• You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done.

CORNFLAKE FRIED CHICKEN

Steps:

• Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
• Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.
• Heat oil in a small nonstick skillet over medium heat until hot.
• Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
• Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
• Serve with: smashed potatoes and peas

DOUBLE COATED CHICKEN WITH CORN FLAKES

Steps:

• Place corn flakes in a shallow bowl and set aside.
• In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
• Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
• Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

CORNFLAKE CRUSTED CHICKEN

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.

CHICKEN COATING

Steps:

• Measure all ingredients into bowl.
• Stir thoroughly.
• To use, moisten chicken parts with water and dip in coating.
• Or place coating in plastic bag, and shake to coat.
• Arrange chicken on ungreased baking tray.
• Bake 400 degrees for 40-45 minutes or until tender and juices run clear.
• Makes enough to coat about 3 1/2 pounds.

OVEN-FRIED CORNFLAKE CHICKEN

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.