Cornflake Crust Food
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.
SIMPLE CORNFLAKE PIE CRUST
Steps:
- Gather the ingredients.
- Combine the crushed cornflakes, sugar, and cooled, melted butter together until thoroughly blended.
- Press the mixture into the bottom and up the sides of an 8- or 9-inch pie plate.
- Fill the crust as desired.
Nutrition Facts : Calories 119 kcal, Carbohydrate 12 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 140 mg, Sugar 4 g, Fat 8 g, ServingSize 1 crust (8 servings), UnsaturatedFat 0 g
CORNFLAKE CRUST
A crust made from breakfast cereal.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 3
Steps:
- Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.
Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g
CHICKEN BAKED IN CORNFLAKE CRUMBS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
- Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
- Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.
CORNFLAKE-CRUSTED BAKED CHICKEN
This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 415 g, Fat 19 g, Protein 4 g
CORNFLAKE PIE
This is an older recipe I can remember my mom making. I don't know where mom got the recipe (it's in her own writing), but she made it often judging by the spatters. For a change, I've filled the pie with Jello pudding and pie filling (the kind you cook on the stove) and top w' whipped cream. Cooking time is an estimate (I haven't made this myself in a while).
Provided by Sweet PQ
Categories Pie
Time 35m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:
- Mix cornflakes, sugar and butter. Press firmly into a greased 9" pie plate and chill.
- FILLING:.
- Whisk milk, egg yolks, cornstarch, salt and sugar together in top of a double boiler. Cook over simmering water, stirring constantly, until mixture gets thick.
- Remove from heat & stir in vanilla.
- Cool slightly & pour into pie crust.
- MERINGUE:.
- Beat egg whites until they form soft peaks.
- Slowly beat in the sugar until meringue goes stiff.
- Spread over filling & bake in a preheated 350* oven until golden (should take 10-15 minutes).
Nutrition Facts : Calories 293.4, Fat 14.6, SaturatedFat 8.8, Cholesterol 101.4, Sodium 193.1, Carbohydrate 36.4, Fiber 0.1, Sugar 25.8, Protein 5.1
OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Provided by Irma S. Rombauer
Categories Chicken Bake Quick & Easy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
- 2 to 3 tablespoons melted butter
- Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
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