HONEY FLAKED CHICKEN
This dish made my husband propose to me. Need I say more, ladies?
Provided by Stacey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
- Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.
Nutrition Facts : Calories 424.2 calories, Carbohydrate 71.9 g, Cholesterol 69.7 mg, Fat 2.1 g, Fiber 1.2 g, Protein 31.3 g, SaturatedFat 0.7 g, Sodium 287.4 mg, Sugar 38.5 g
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
Many moons ago this was in the monthly rotation of recipes at our house. I made it again recently and wondered why I took it out of the rotation. It is liked a fried chicken, but is coated with Cornflake crumbs and baked. Easy too.
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 4
Steps:
- 1. Preheat oven oven to 350-degrees.
- 2. Roll chicken pieces in mayonnaise to coat. Then dredge in corn flakes to coat.
- 3. Place in baking dish. Drizzle with melted butter and bake bake for 1 hour.
CRUSTED HONEY MUSTARD CHICKEN
We added a twist to these baked, not fried;chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. So crisp, so tasty, so good.
Categories Dinner
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat a shallow pan with cooking spray.
- In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
- Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
- Bake until chicken is golden and no longer pink in center, about 15 minutes.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.
Nutrition Facts : Calories 222 kcal
HONEY-CRISP OVEN-FRIED CHICKEN
Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection-this is your fried chicken craving satisfied. This recipe is excerpted from Comfort Food Fix. Read our review.
Provided by Ellie Krieger
Categories Main Course
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.
- Heat the oven to 350°F. Spray a baking sheet with cooking spray.
- Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.
Nutrition Facts : ServingSize 4, Calories 330 kcal, SaturatedFat 3 g, TransFat 10 g, Carbohydrate 35 g, Fiber 1 g, Protein 27 g, Cholesterol 85 mg, Sodium 600 mg, UnsaturatedFat 6 g
BAKED CORNFLAKE CHICKEN
Crispy, crunchy cornflake chicken baked until golden is the perfect recipe for family dinner, served with creamy mashed potatoes and gravy.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C/400°F.
- Combine the corn flakes and spices in a food processor and blend until fine. Place the crumbs in a large, flat bowl.
- Place flour into another flat bowl and season with salt and pepper.
- Beat the eggs into a third bowl.
- Season the chicken with salt then cover in the seasoned flour. Coat in the beaten egg next followed by the seasoned crumbs. Make sure the chicken is well covered at every step.
- Place the chicken on a wire rack set over a baking dish/sheet.
- Place in the oven and allow to bake for 30-40 minutes or until the chicken is golden brown and cooked through.
- Remove from the oven and serve with side dishes of your choice.
Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Protein 28 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 223 mg, Sodium 654 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
AIR FRIED CORNFLAKE CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD
Steps:
- If using chicken breasts, slice them into 8 thinner pieces to form chicken-tender shaped pieces. If using tenderloins, remove the tendon from the middle.
- Add the buttermilk to a bowl and submerge the chicken pieces.
- Cover the bowl and keep in the fridge for a minimum of 4 hours to marinate, or up to 24 hours.
- If using an air fryer, preheat at 385F. If using the oven, preheat at 450F.
- When ready to cook, combine the cornflake crumbs with the garlic powder, onion powder, salt, and ground mustard.
- When ready to cook, remove the chicken from the buttermilk and scrape off any excess, leaving each tender wet enough for the breading to stick.
- Dredge each piece of chicken in the cornflake mixture.
- Air Fryer Method: Spray the basket of the air fryer with cooking spray and add the breaded chicken pieces. Spray the tops with more cooking spray. Air fry at 385 for 15 minutes. Halfway through, flip the tenders and spray the other side. (Work in two batches to not overcrowd the tenders).
- Convection Bake Method: Place a wire rack on top of a baking sheet. Spray the rack with cooking spray, and lay the breaded tenders on top. Spray the tops with cooking spray. Bake at 450 for 15 minutes; after 7 minutes, flip the pieces and spray the other side.
- Whisk together the yogurt, Dijon and honey.
Nutrition Facts : ServingSize 1 tender with sauce, Calories 232 kcal, Carbohydrate 29 g, Protein 23 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 498 mg, Fiber 1 g, Sugar 7 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.
CRISPY HONEY MUSTARD CHICKEN
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Coat a 9 x 13 inch baking pan with nonstick cooking spray.
- In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
- Place corn flake crumbs in another small mixing bowl.
- Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
Nutrition Facts : Servingsize 1 serving, Calories 125 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 27 g, Sugar 9 g, Protein 5 mg
CRISPY BAKED HOT HONEY CHICKEN
Crispy baked hot honey chicken is a slightly healthier take on southern fried chicken. Made with buttermilk, corn flakes and covered in a hot honey sauce.
Provided by Wine a Little Cook A Lot
Categories Dinner
Time 3h
Number Of Ingredients 15
Steps:
- Place chicken in large gallon zip lock bag. Add buttermilk, salt, pepper, ¼ tsp of cayenne pepper and massage to evenly cover the chicken. Let marinate for at least 30 minutes or overnight.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper (or aluminum foil), then place a cooling rack on top. Spray with nonstick cooking spray.
- In a shallow bowl or dish, combine the flour, cornstarch, garlic, onion, paprika & remaining ¼ tsp of cayenne pepper. In another shallow bowl whisk together the eggs. In a third shallow bowl, add the crushed corn flakes.
- Remove each piece of chicken from the buttermilk mixture, shaking off the excess, and dredge in flour mixture. Shake off excess flour and dip in egg mixture. Shake off excess egg and lastly coat in the cornflakes, pressing to ensure the coating sticks.
- Place on prepared baking sheet and repeat with remaining chicken pieces.
- Lightly brush the tops of each piece of chicken with olive oil and bake for 15-20 minutes. Flip each piece of chicken over and bake another 10-15 minutes or until chicken is cooked through and outside is golden and crispy. Sprinkle each piece of chicken with salt immediately after taking it out of the oven.
- Add hot honey and butter to small saucepan over medium low heat. Stir occasionally until butter is fully melted. Remove from heat and set aside.
- Brush or drizzle with the hot honey and serve warm.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
HONEY CORN-FLAKE-CRUMB CHICKEN
Make and share this Honey Corn-Flake-Crumb Chicken recipe from Food.com.
Provided by shadowplaycupcake
Categories Chicken Breast
Time 45m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Spray a casserole dish with Pam.
- Coat chicken with honey and mustard.
- Sprinkle both sides with crumbs and the seasonings.
- Place chicken (in single layer) in casserole dish.
- Bake uncovered for 30-35 minutes until golden and turn over halfway though cooking.
Nutrition Facts : Calories 203.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 209, Carbohydrate 18, Fiber 0.3, Sugar 15.7, Protein 25.4
CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD DIPPING SAUCE
These perfectly crispy cornflake chicken tenders baked to perfection are simply life changing! Truly crunchy, beautifully golden, and easy to make chicken tenders for busy weeknights.
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray. Set aside.
- Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
- Set up the dredging station: you'll need 3 shallow dishes. Combine the flour and seasonings in the first dish, whisk the eggs and water together in the second, and cornflakes in the third.
- Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.
- Transfer chicken to prepared baking sheet and repeat with remaining chicken.
- Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
- Make the dipping sauce while the chicken bakes: whisk together all ingredients in a medium sized bowl until smooth.
- Serve chicken with the sauce and enjoy!
Nutrition Facts : ServingSize 1 tender with sauce, Calories 207 kcal, Carbohydrate 18 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 5 g
BAKED HONEY BBQ POPCORN CHICKEN
This crunchy, saucy, and crowd pleasing baked honey BBQ popcorn chicken is the easiest appetizer or bite-sized dinner you can make!
Provided by Sally
Categories Appetizer
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
- Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a large bowl. Set aside. Whisk the eggs and milk together in a small bowl.
- This next step gets your hands a little messy so have paper towels nearby. Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
- Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, I make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
- Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally.
- Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm. Leftovers keep well in the refrigerator for up to 1 week. Reheat in the microwave until warmed through.
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
CRUSTED HONEY MUSTARD CHICKEN
This Crusted Honey Mustard Chicken is a total comfort food with the crunchy breading and delicious sauce, and a good alternative to just plain baked chicken.
Provided by Flavorite
Categories Entree,Dinner
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F. Coat a shallow pan with cooking spray.
- In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
- Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
- Bake until chicken is golden and no longer pink in center, about 15 minutes.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
HOT HONEY BANGIN' CRUNCHY CORNFLAKE BAKED CHICKEN
Incredible crunchy cornflake baked chicken tossed with delicious spices and drizzled with hot honey. This easy cornflake chicken recipe comes together with simple ingredients and in under an hour for a dinner you'll crave!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dinner Nut Free
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 serving (with hot honey), Calories 650 kcal, Fat 7.4 g, SaturatedFat 2 g, Carbohydrate 122 g, Sugar 25 g, Protein 31.7 g, Fiber 3.5 g
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.
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.
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