Cornflake Crusted Chicken Recipes

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CORNFLAKE-CRUSTED BAKED CHICKEN



Cornflake-Crusted Baked Chicken image

Make a healthier fried chicken with this cornflake-crusted baked chicken recipe that opts for baking rather than frying. This comfort food will be a must-have for weeknight dinners and family gatherings.

Categories     American     dinner     easy chicken     weeknight meals

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 tsp. garlic powder
2 1/2 c. buttermilk, divided
1 tsp. celery seed, divided
1/2 tsp. cayenne pepper, plus a pinch, divided
Kosher salt and freshly ground black pepper
4 small chicken drumsticks, skin removed
4 small bone-in chicken thighs, skin removed
1 c. all-purpose flour
4 c. cornflakes cereal, crushed
Sliced dill pickles, for serving

Steps:

  • Preheat oven to 425°F. Combine garlic powder, 1 1/2 cups buttermilk, and 1/2 teaspoon each celery seed, cayenne, and salt in a bowl. Add chicken and marinate in refrigerator for 30 minutes.
  • Fit a rack over a large rimmed baking sheet lined with heavy-duty foil. Combine flour, pinch of cayenne, and remaining 1/2 teaspoon celery seed in a bowl. Season with salt and pepper. Place remaining 1 cup buttermilk in a second bowl; season with salt and pepper. Place cornflakes in a third bowl.
  • Remove chicken from marinade, letting excess drip off; discard marinade. Coat chicken with flour mixture, dip in buttermilk, then coat with cornflakes, pressing gently to help adhere. Arrange chicken on prepared baking sheet. Bake until cooked through, 25 to 27 minutes. Serve with pickles alongside.

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

AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS



Air Fryer Cornflake-Crusted Chicken Tenders image

This crusting takes chicken from drab to fab! With less than 8 ingredients it's also fast to prepare! I use seasonings from the Savory Spice Shop®, however you can use Italian seasoning in place of the cantanzaro herbs.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon pesto
1 pinch salt
1 cup crushed cornflakes
1 ounce finely shredded Parmesan cheese
½ teaspoon cantanzaro herbs (such as Savory Spice Shop®)
½ teaspoon granulated garlic
1 pinch salt
1 pound chicken tenders

Steps:

  • Preheat the air fryer to 400 degrees F (200 degrees C).
  • Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
  • Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
  • Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

Nutrition Facts : Calories 220.1 calories, Carbohydrate 7.1 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 2.9 g, Sodium 340.1 mg, Sugar 0.9 g

CORNFLAKE-CRUSTED CHICKEN DRUMSTICKS IN THE AIR FRYER



Cornflake-Crusted Chicken Drumsticks in the Air Fryer image

Chicken drumsticks are breaded with a cornflake crust and cooked in the air fryer for a quick and easy mid-week dinner.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 30m

Yield 2

Number Of Ingredients 12

1 egg
1 tablespoon water
½ cup cornflake crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon chili powder
¼ teaspoon paprika
6 large chicken drumsticks
salt to taste
1 serving no-stick cooking spray

Steps:

  • Mix together egg and water in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
  • Preheat the air fryer to 400 degrees F (200 degrees C).
  • Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
  • Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray to top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
  • Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until internal temperature of chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 22.1 g, Cholesterol 280.2 mg, Fat 19.5 g, Fiber 0.5 g, Protein 64.8 g, SaturatedFat 5.2 g, Sodium 1125.6 mg, Sugar 2.7 g

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.

BAKED CORNFLAKE CHICKEN



Baked Cornflake Chicken image

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

½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

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

CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS



Crispy Cornflake-Crusted Chicken Sliders image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 29

3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

Steps:

  • For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
  • For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
  • For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
  • Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
  • In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
  • Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
  • To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.

CORNFLAKE-CRUSTED BAKED CHICKEN



Cornflake-Crusted Baked Chicken image

This recipe is from Everday Foods. I just tried it out and it is SOO GOOD & crispy! I was impressed!!!! The recipe calls for bone-in legs and thighs, but I just used 4 breasts each cut into 3 diagonal strips.

Provided by Japanese Delight

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 bone-in skinless chicken drumsticks
4 bone-in skinless chicken thighs
coarse salt
ground pepper
1 large egg
2 cups crushed corn flakes
1 tablespoon olive oil
1/2 teaspoon cayenne pepper (optional)

Steps:

  • Preheat oven to 400°.
  • Rinse chicken, and pat dry. Season generously with salt, garlic powder 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 of chicken 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.

Nutrition Facts : Calories 254.1, Fat 9.5, SaturatedFat 2.1, Cholesterol 151.5, Sodium 232.9, Carbohydrate 12.3, Fiber 0.3, Sugar 1.5, Protein 28.8

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