Cornflakechicken Food

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.

OVEN-FRIED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
• Dip the chicken into the lemon-margarine mixture and then into the crumbs.
• Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
• Bake at 375° for 45 minutes.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 200°C/400°F.
• Combine the corn flakes and spices in a food processor and blend until fine. Place the crumbs in a large, flat bowl.
• Place flour into another flat bowl and season with salt and pepper.
• Beat the eggs into a third bowl.
• Season the chicken with salt then cover in the seasoned flour. Coat in the beaten egg next followed by the seasoned crumbs. Make sure the chicken is well covered at every step.
• Place the chicken on a wire rack set over a baking dish/sheet.
• Place in the oven and allow to bake for 30-40 minutes or until the chicken is golden brown and cooked through.
• Remove from the oven and serve with side dishes of your choice.

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.

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-FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.
• Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil.
• Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.
• Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.

CORNFLAKE-CRUSTED BAKED CHICKEN

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.

PARMESAN CORNFLAKE CHICKEN

Steps:

• In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. , Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

CORNFLAKE CHICKEN STRIPS

Steps:

• Combine garlic powder and cayenne in a small bowl. Sprinkle on both sides of the chicken tenders. Season with salt and pepper.
• Dredge chicken in flour, then in egg substitute, allowing excess to drip off.
• Press strips into cornflakes on both sides.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 325 degrees F (165 degrees C).
• Brown chicken strips in the hot oil on both sides, working in batches if needed, 3 to 5 minutes. Place browned strips on a cookie sheet with a grate.
• Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, 5 to 10 minutes, depending on their size.