Corn Crisped Chicken Recipes

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).

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.

CORN-CRISPED CHICKEN

Steps:

• Wash chicken pieces and dry thoroughly.
• Dip chicken pieces in evaporated milk.
• Roll pieces in mixture of corn flake crumbs, salt and pepper until well coated.
• Place skin-side up in a shallow baking pan lined with foil, do not crowd.
• Bake in a moderate 350 detree oven for about an hour or until tender and juices run clear.
• there is no need to cover pan or turn chicken while cooking.

CORN CHIP-CRUSTED CHICKEN

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.

CORN CRISPED CHICKEN

Steps:

• 1. Combine KELLOGG'S Corn Flake Crumbs and seasoned salt. Dip chicken pieces in evaporated milk and coat with Corn Flake Crumbs mixture. Place in single layer, skin side up, in a shallow baking pan coated with cooking spray. Drizzle with margarine.2. Bake at 350°F for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.NOTE: 3 lbs of boneless, skinless chicken breasts can be substitued for the broiler chicken pieces.

CORN CRISPED CHICKEN

Steps:

• Combine KELLOGG'S CORN FLAKE CRUMBS and seasoned salt. Dip chicken pieces in evaporated milk and coat with Corn Flake Crumbs mixture. Place in single layer, skin side up, in a shallow baking pan coated with cooking spray. Drizzle with margarine.
• Bake at 350 degrees F for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.