Corn Chip Crusted Chicken Recipes

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CORNFLAKE CRUSTED CHICKEN



Cornflake Crusted Chicken image

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

4 boneless skinless chicken breasts
3 cups corn flakes
2 tablespoons melted butter
1 large egg
1 teaspoon water
salt
pepper
chicken poultry seasoning

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.

CRUNCHY CHICKEN FINGERS



Crunchy Chicken Fingers image

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Provided by Jennifer Dean

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 30m

Yield 6

Number Of Ingredients 4

2 pounds skinless, boneless chicken breast halves - cut into strips
2 eggs, beaten
½ cup milk
1 (12 ounce) package tortilla chips, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 37.8 g, Cholesterol 151.5 mg, Fat 17 g, Fiber 3 g, Protein 42.1 g, SaturatedFat 2.9 g, Sodium 365.9 mg, Sugar 1.6 g

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY



Potato Chip Chicken Tenders Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 eggs, beaten
2 cups potato chip, of preference, crushed

Steps:

  • In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
  • In a wide dish, beat the eggs
  • In a separate ziploc bag, crush your favorite type of potato chip.
  • Preheat oven to 425°F (220°C).
  • To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
  • Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
  • Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
  • Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams

CORNFLAKE-CRUSTED BAKED CHICKEN



Cornflake-Crusted Baked Chicken image

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

4 bone-in, skinless chicken drumsticks
4 bone-in, skinless chicken thighs
Coarse salt and freshly ground pepper
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil
1/2 teaspoon cayenne pepper, (optional)

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

CORN-TORTILLA-CRUSTED CHICKEN TENDERS



Corn-Tortilla-Crusted Chicken Tenders image

We love honey mustard with these kid-friendly chicken tenders, but ketchup or salsa is delicious, too. To make this dish gluten-free, use cornstarch in place of the flour.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 8

10 corn tortillas, roughly torn
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 cup buttermilk
12 chicken tenders (about 1 1/2 pounds total)
2 cups vegetable oil
3 tablespoons grainy mustard
3 tablespoons honey

Steps:

  • In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere. Transfer to large platter or baking sheet.
  • In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels or a wire rack set over a rimmed baking sheet to drain. In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.

Nutrition Facts : Calories 585 g, Fat 25 g, Fiber 4 g, Protein 40 g

CHIP-CRUSTED CHICKEN



Chip-Crusted Chicken image

Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 3

2/3 cup Dijon-mayonnaise blend
6 cups barbecue potato chips, finely crushed
6 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

CRUNCHY CORN-CHIP CHICKEN



Crunchy Corn-Chip Chicken image

Seems you can coat chicken with just about anything. Case in point: this recipe in which chicken is coated with crushed corn chips. When baked, the chicken is crunchy and delicious. And look for variations at the end of the recipe! Recipe is from Gooseberry Patch.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 chicken breasts, boneless and skinless
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese, divided
1 (1 1/4 ounce) package taco seasoning mix
2 cups barbecue corn chips, crushed

Steps:

  • Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
  • In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
  • Variations:
  • 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
  • 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
  • 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
  • 4. For a spicy kick, add a can of canned chili peppers.
  • 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.

CAJUN CORNMEAL CRUSTED CHICKEN



Cajun Cornmeal Crusted Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 tablespoons Cajun spice mix
Kosher salt
1 1/2 cups buttermilk
1/2 to 1 teaspoon hot sauce
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestions: Mayonnaise blended with mustard, to taste, or sliced tomatoes

Steps:

  • Preheat the oven 350 degrees F.
  • In a medium bowl, whisk 1/2 cup of the flour with the cornmeal, Cajun spice, and 1/2 teaspoon salt. Put the remaining 1 cup flour, buttermilk, and the cornmeal mixture respectively in 3 shallow dishes. Season the buttermilk with hot sauce, to taste.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Pat the chicken breasts dry and season with salt.
  • Lightly coat each breast in flour and shake off any excess. Dip each breast into the buttermilk to coat and remove, shaking slightly so the excess buttermilk drains back into the bowl. Dredge the chicken in the cornmeal mixture, shaking off any excess coating. Lay the chicken on a piece of waxed paper.
  • Heat a large (12-inch) cast iron skillet over medium heat with about 1/2 inch of oil. Lay 2 chicken breasts smooth-side down in the pan and cook until golden brown, 3 to 4 minutes. Flip and cook 3 to 4 minutes more. Drain chicken on a paper towel. Repeat with remaining chicken.
  • Place all chicken breasts on a rack over a baking sheet and bake until firm to the touch, 6 to 8 minutes. Season with salt, and serve immediately with mustard mayonnaise or sliced tomatoes.

CORN CHIP-CRUSTED CHICKEN



Corn Chip-Crusted Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, quartered
Kosher salt
1 head broccoli, florets and tender stems chopped (about 4 cups)
3 cups corn chips (about 6 ounces)
4 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
3/4 cup sour cream
1/2 cup grape tomatoes, halved
1 tablespoon extra-virgin olive oil
1 scallion, thinly sliced
1 tablespoon finely chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
  • Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
  • Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.

Nutrition Facts : Calories 710, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 809 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 55 grams, Sugar 6 grams

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