Corn Flake Chicken Breasts Recipes

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Place the cornflakes in a Ziploc bag or a food processor and crush into crumbs/small flakes. Mix in a bowl with Italian seasoning, garlic salt, and black pepper. Whisk the eggs in another bowl.
• Pat the chicken breasts dry with paper towels. Dip each piece of chicken into the egg and then press it into the cornflake mixture, flip and press the other side. You may need to repeat pressing it in the cornflakes to make sure it is completely coated.
• Place the chicken in a greased 9x13 inch pan or on a baking sheet. Drizzle the butter over the top. Bake for 25 to 30 minutes or until the internal temperature reaches 165 °F.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
• Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

CORN FLAKE CHICKEN BREASTS

Steps:

• Pound Chicken breasts thin. (or however thick you like)
• Dip each chicken breast in egg, flour and then roll in corn flake crumbs.
• Place on greased baking pan and bake at 350 for about 45 minutes, or until chicken is not pink in middle of thickest piece.
• You may add chicken seasoning, or salt and pepper to taste, if you think it needs some flavor. This is great served with mashed potatoes and green beans.

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.

CHICKEN BAKED IN CORNFLAKE CRUMBS

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 CHICKEN

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

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.

AIR FRYER CHICKEN BREAST

Steps:

• In a blender or food processor combine the cereal and seasonings and place into a shallow bowl.
• Crack the eggs and whisk into a shallow bowl.
• Dip the chicken into the eggs and then into the cornflake crumbs.
• Place the chicken onto your air fryer tray and spray with high smoke point oil.
• Cook the chicken at 375 degrees F for 20 minutes on air fry mode, flipping once in between until the chicken reaches 165 degrees in the thickest part.

CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
• Place the milk and eggs in a bowl; whisk to combine.
• In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
• Pour the cornflake mixture onto a plate.
• Season the chicken pieces with salt and pepper to taste.
• Dip each chicken piece into the milk mixture, then roll in the cornflakes.
• Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
• Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.

EASY FLAKE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small cup combine the salt, pepper, olive oil and milk. Mix well and pour the mixture into a 9x13 inch baking dish. Add the cubed chicken and cover with cornflake crumbs. Bake in the preheated oven for 25 minutes, until the crumbs are crisp.

CORNFLAKE COATING FOR CHICKEN

Steps:

• In an airtight container, combine the first 8 ingredients. Store in a cool, dry place for up to 6 months. Yield: 8 batches (about 4 cups total)., To prepare chicken: Place 1/2 cup coating in a shallow dish; coat chicken on both sides. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.

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).

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

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.