Corn Flake Coating Mix For Baking Meats Recipes
CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
BAKED CORNFLAKE CHICKEN
Super easy chicken dinner recipe: Baked Cornflake Chicken
Provided by RecipeGirl.com
Categories dinner
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 serving, Calories 413 kcal, Carbohydrate 18 g, Protein 41 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 244 mg, Sodium 1073 mg, Fiber 1 g, Sugar 2 g
CORNFLAKE COATING FOR CHICKEN
I always keep a bag of this mix on hand for an easy quick-fix supper. It makes the chicken crispy and so delicious! -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.
GOOD AND SPICY MEATBALLS WITH CORN FLAKES
Found on Kellog's web site and placed on Zaar for safekeeping. Sounds like the basis for a great meal with buttered noodles or rice. An easy sandwich or appetizer for football games too. OAMC adaptable because I am sure this will freeze well. Kelloggs had a 30 minute preparation time which must be inaccurate, so I guess-timated something that seems more reasonable.
Provided by Kats Mom
Categories Meat
Time 1h
Yield 36 meatballs, 6 serving(s)
Number Of Ingredients 12
Steps:
- In large mixing bowl, combine corn flakes, ketchup and egg.
- Mix in ground beef.
- Shape in 1 1/4-inch meatballs.
- Place in single layer, in shallow baking pan, coated with cooking spray.
- Bake at 400° F for 12 minutes or until browned.
- In 4-quart saucepan, combine remaining ingredients.
- Simmer over low heat 15 minutes, stirring frequently.
- Add meatballs.
- Continue cooking 15 minutes.
Nutrition Facts : Calories 272.3, Fat 8.7, SaturatedFat 3.4, Cholesterol 84.4, Sodium 852.9, Carbohydrate 31.7, Fiber 1.6, Sugar 19.9, Protein 18.2
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
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- Place chicken in a plastic bag or wrap in plastic wrap. Flatten by whacking it with a rolling pin or meat tenderizer until it is ½ inch thick on all sides. Set aside.
- Mix and crush corn flakes, garlic powder, onion, powder, salt, and pepper together. Spread 1 tablespoon mayo over the top of each chicken breast. Coat each chicken breast in cornflake mixture.
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- Breadcrumbs. Corn flakes are usually used to coat or bind other ingredients, so breadcrumbs are a great replacement for corn flakes. For example, if you need corn flakes to top baked goods and meats for that crispy exterior, you can use breadcrumbs instead to give it that same crunch on top.
- Panko breadcrumbs. Panko breadcrumbs are Japanese breadcrumbs. And they are much crispier than standard breadcrumbs and work exceptionally well for deep frying foods such as chicken.
- Biscuits. Digestive biscuits, when crushed, can also be a great substitute for corn flakes but should be used in sweeter dishes, as they wouldn’t work in more savory dishes.
- Crisps. Potato crisps are salty and crunchy, and when crushed, are a brilliant alternative to corn flakes in savory recipes. They can be used as a crunchy topping for macaroni cheese.
- Instant mashed potato flakes. Instant mashed potatoes have a flaky texture and a salty flavor, making them a good substitute for corn flakes. You can use them as a coating for something or deep-fry them.
- Crackers. Crackers are a great substitute for corn flakes as they have a similar texture. When crushed, they have the same consistency as corn flakes and be used for both savory and sweet recipes.
- Croutons. If you have pre-made croutons, try crushing them in a plastic bag or in a blender. This should give you a similar consistency to corn flakes, as corn flakes often need to be crushed if used in savory recipes such as deep-fried chicken.
- Oats. Oats or granola can be a good substitute for corn flakes if the corn flakes are used whole, for example as a topping. They are also better to be used in sweeter recipes.
- Wheat Thins. Wheat thins are a popular breakfast food in Scandinavia and can have many toppings on them. When broken up, they also have a similar consistency to cornflakes and are quite crunchy when cooked.
- Bran Flakes. Finally, bran flakes are a good substitute for corn flakes in both sweet and savory recipes. They resemble corn flakes almost identically, except they are made of bran, so therefore contain more fiber.
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