QUICK CRISPY CHICKEN
For a last-minute dinner that's also family-friendly, prepare chicken with a homemade shake-in-the-bag crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- For the Crispy Cornflake Coating: In a large resealable plastic bag, combine 4 cups cornflakes, crushed, 1 tablespoon vegetable oil, 1/2 teaspoon coarse salt, 1/4 teaspoon ground pepper, and 1 teaspoon crumbled dried rosemary or thyme. Makes 1 3/4 cups.
- Heat oven to 400 degrees. Working with a couple of pieces at a time, dip chicken in egg wash (1 large egg beaten with 1 tablespoon water), and add to the mixture in the bag, shaking and patting to coat. Arrange chicken on a rimmed baking sheet, and bake until cooked through, about 30 minutes.
CORN FLAKES RICE KRISPIES
Make and share this Corn Flakes Rice Krispies recipe from Food.com.
Provided by Julia15
Categories Dessert
Time 15m
Yield 24 Bars/Treats, 12-15 serving(s)
Number Of Ingredients 3
Steps:
- Toast cereal on Parchment sheet for 1 minute under Broiler. Let cool.
- Melt Butter in large bowl.
- Add Marshmallows and melt until all combined, creamy, and gooey.
- Mix in 7-8 cups Cereal. Stir together until all cereal is coated.
- Spread mixture onto same Parchment sheet to about 1-2 inch thick.
- Cover with Plastic Wrap and set into fridge for couple hours.
- Cut into bars and Enjoy!
Nutrition Facts : Calories 101.2, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 44.4, Carbohydrate 19.4, Sugar 13.7, Protein 0.5
CORNFLAKE CRISPS
With oats, coconut, nuts, and butterscotch and chocolate chips, there's something for everyone in this cookie. It's my mom's recipe.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in the remaining ingredients until well blended. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
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.
ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
CRISPY CORN FLAKE CUPS RECIPE BY TASTY
Here's what you need: corn flakes cereal, almond, water, granulated sugar
Provided by Filipa Luis
Yield 12 servings
Number Of Ingredients 4
Steps:
- In a bowl, mix the corn flakes and the almonds.
- Put water and sugar in a small pan over medium heat until sugar is dissolved. Whisk occasionally.
- Remove the sugar and water mixture from the heat and add the corn flakes and almond mixture.
- Spoon the Corn Flakes mixture into cupcake bake cups. Allow the crispy corn bites to cook before serving.
- Enjoy!
Nutrition Facts : Calories 61 calories, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
CINNAMON CRISPS
Very crisp, crunchy and cinnamony.
Provided by Jeannie
Categories Desserts Cookies Drop Cookie Recipes
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Crush the corn flakes (should yield about 1 1/4 cups).
- Cream the butter or margarine with the shortening. Add the eggs and the sugar and beat until fluffy. Stir in the flour, cinnamon and baking soda, mixing well. Stir in the corn flakes.
- Drop by spoonfuls onto ungreased cookie sheets and bake at 400 degrees F (205 degrees C) for about 9 minutes or until light brown. Let stand for 1 minute then cool on wire racks.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 6.9 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 85.5 mg, Sugar 9.2 g
CORNFLAKE-COATED CRISPY BACON
I've loved my aunt's crispy-coated bacon ever since I was a child. Now I've shared the super simple recipe with my own children. We still enjoy a big panful every Christmas morning-and on many other days throughout the year! -Brenda Severson, Norman, Oklahoma
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine milk, ketchup, Worcestershire sauce and pepper. Add bacon strips, turning to coat. Dip strips in crushed cornflakes, patting to help coating adhere. Place bacon on 2 racks; place each rack on an ungreased 15x10x1-in. baking pan. Bake until golden and crisp, rotating pans halfway through baking, 25-30 minutes.
Nutrition Facts : Calories 198 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 547mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES
Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 15m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
- Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium
EASY CRISPY CORNFLAKE POTATOES
One of our favorite ways to make potatoes and you generally have the ingredients on hand. It's out of a church cookbook by Suzanne Sachs
Provided by Lori Mama
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pre heat oven to 400°F.
- Cut potatoes into 4 wedges.
- Dip them in the melted butter and sprinkle with salt.
- Roll in crumbs and place on greased baking sheet.
- Bake for 40 minutes.
- Serve hot.
Nutrition Facts : Calories 271.2, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 524, Carbohydrate 41.3, Fiber 4.8, Sugar 2.2, Protein 4.7
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