Oven Fried Cornflake Chicken Recipes

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OVEN-FRIED CORNFLAKE CHICKEN

Another treasure from my dietitian. This chicken is the Wednesday night meal at the hospital. It is really good. Now, go ahead and snirl up your nose and say, "ewww...hospital food" but I'm telling you, folks...my hospital has good food. Their roast beef Manhattan is KILLER, but Cathy won't give me the recipe for that, it's her Mom's. But this is always good, never dry, and I like it.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7



Oven-Fried Cornflake Chicken image

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.

Nutrition Facts : Calories 225, Fat 8.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 570, Carbohydrate 9.8, Fiber 0.3, Sugar 1.3, Protein 25.8

4 boneless skinless chicken breasts
1 1/2 cups corn flakes, made into about 3/4 cup crumbs
2 tablespoons melted margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
nonstick cooking spray

OVEN FRIED CHICKEN WITH CORN FLAKES

Make and share this Oven Fried Chicken With Corn Flakes recipe from Food.com.

Provided by ChipotleChick

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8



Oven Fried Chicken With Corn Flakes image

Steps:

  • Position rack in upper 1/3 of oven.
  • Preheat to 350°F.
  • Remove chicken skin, if desired.
  • Lightly oil a baking sheet.
  • Rinse chicken and pat dry.
  • season with salt and black pepper.
  • Whisk eggs and milk together in a large bowl.
  • Combine corn flakes, salt, and pepper in a shallow bowl.
  • Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
  • Arrange the chicken, skin side up, on the greased cookie sheet.
  • At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
  • Bake until the chicken is golden and crisp, about 45 to 60 minutes.
  • Serve immediately.

3 1/2 lbs chicken parts
salt and pepper
2 large eggs
1/4 cup milk
2 1/2 cups crushed corn flakes
1/2 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons melted butter

OVEN FRIED CHICKEN

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11



Oven Fried Chicken image

Steps:

  • Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  • Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  • In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  • One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  • Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27



Oven Fried Chicken with Spicy Honey and Slaw image

Steps:

  • For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
  • In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
  • In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
  • Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
  • Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
  • For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
  • For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
  • Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
  • Serve the chicken with the spicy honey and slaw.

2.2 pounds chicken breast, thighs or drumsticks (1 kilogram)
1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup mayonnaise
1/4 cup buttermilk (60 milliliters)
1 to 2 teaspoons hot sauce
5 cups cornflakes, finely crushed
1/4 cup honey
2 teaspoons hot sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar (60 milliliters)
1 tablespoon lemon juice (15 milliliters)
2 teaspoons Dijon mustard
2 teaspoons honey (or spicy honey from above)
1/2 teaspoon celery salt, optional
2 tablespoons extra-virgin olive oil (30 milliliters)
1/4 red onion, very thinly sliced
1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
1 carrot
Kosher salt
Freshly ground black pepper

CHICKEN BAKED IN CORNFLAKE CRUMBS

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6



Chicken Baked in Cornflake Crumbs image

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.

Cooking spray
2 to 3 shakes hot sauce, such as Tabasco, optional
1 cup buttermilk, well shaken
4 cups cornflake crumbs
8 assorted chicken pieces, skin on
Salt and pepper

CORNFLAKE-FRIED CHICKEN

Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an extra-fun chicken dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 9



Cornflake-Fried Chicken image

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.

2 cups buttermilk
1 tablespoon Dijon mustard
4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds skinless chicken thighs and drumsticks (4 each)
8 cups cornflakes
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large eggs, lightly beaten

CORNFLAKE FRIED CHICKEN

A deliciously crispy coated fried chicken I made up one night with stuff I had in the fridge and cupboard.

Provided by Myacooks

Categories     Whole Chicken

Time 1h

Yield 5 pieces if cut right, 2-5 serving(s)

Number Of Ingredients 7



Cornflake Fried Chicken image

Steps:

  • Butcher 1 whole chicken.
  • Crush the cornflakes in a large bowl, and add in the Mrs. dash (stir).
  • then pour in 1/4 cup three cheeze ranch dressing, stir to coat flakes, then sprinkle in enough flour to dry the cornflakes mixture,.
  • now beat 3 eggs in another bowl, take your chicken and dip in the eggs then coat with the cornflake mixture.
  • Place coated chicken in a large hot frying pan with about 1 cup vegetable oil to start.
  • Cover with lid that fits, and let cook for 35 minutes over medium heat covered.
  • In the last ten minutes let fry uncovered 5 minutes per side, if you want it darker and crispier cook uncovered until desired color is achieved.
  • Put chicken on a paper towel covered plate to allow excess oil to drain.

Nutrition Facts : Calories 3887.2, Fat 347.4, SaturatedFat 63.3, Cholesterol 813, Sodium 1251.5, Carbohydrate 62.6, Fiber 1.9, Sugar 7.7, Protein 129.7

1 whole chicken, butchered into pieces
4 cups corn flakes, crushed (I use a generic brand theyre crunchier than post cornflakes and are perfect for this recipe)
1/4 cup flour, any kind perferably white
1 teaspoon Mrs. Dash table blend seasoning (I perfer more so throw in an extra tsp if desired)
1/4 cup three cheeze ranch salad dressing
3 eggs
2 cups vegetable oil (just to coat the bottom of the pan)

OVEN-FRIED CHICKEN

This would be loved by kids and elders cos its crunchy and you could CHANGE THE CHARACTER OF OVEN-FRIED CHICKEN SIMPLY BY CHANGING THE CRUMB COATING YOU USE.substitute with dry brad crumbs OR Potato chip chicken OR Parmesan chicken (combine dry bread crumbs,grated Parmesan,snipped parsley and dried oregano) JUST USE YOUR FANTASY! Hope u like it :)

Provided by kausha in Italy

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 5



Oven-Fried Chicken image

Steps:

  • Crush cornflakes to make 1 cup crumbs, set aside.
  • In small saucepan melt butter or margarine, remove from heat, stir in salt and pepper.
  • Cut chicken, rinse the pieces, pat dry and brush with butter mixture.
  • Place crushed cornflakes or fine dry bread crumbs on a sheet of waxed paper, roll chicken in crumbs to coat.
  • Arrange chicken, skin side up so pieces don't touch, in a shallow baking pan.
  • Bake in 375°F oven for 50 to 60 minutes. Do not turn.
  • Chicken is done when it is easily pierced with a fork. Season to taste.

Nutrition Facts : Calories 884.7, Fat 62.9, SaturatedFat 22, Cholesterol 285.9, Sodium 731.6, Carbohydrate 12.3, Fiber 0.4, Sugar 1.5, Protein 64.4

2 cups corn flakes
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs broiler-fryer chickens

SOUTHERN FRIED CHICKEN

Discover a dish that wows with this Southern Fried Chicken. Coat chicken in a crunchy corn flake mixture before frying it until it's golden.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings.

Number Of Ingredients 9



Southern Fried Chicken image

Steps:

  • Combine corn flakes, flour and seasonings in shallow dish. Whisk eggs, milk and Worcestershire sauce in separate shallow dish until blended.
  • Heat oil to 350°F in large skillet on medium-high heat. Dip chicken, 1 drumstick at a time, in egg mixture, then in corn flake mixture, turning to evenly coat both sides of each drumstick with each ingredient.
  • Add chicken, in batches if necessary, to skillet; cook 15 min. or until golden brown and done (165ºF), turning after 8 min.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

1 cup crushed corn flakes
2/3 cup flour
1 Tbsp. salt
1/4 tsp. ground red pepper (cayenne)
2 eggs
1/4 cup milk
1 Tbsp. LEA & PERRINS Worcestershire Sauce
2 lb. chicken drumsticks
1-1/2 cups oil

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.

Provided by Irma S. Rombauer

Categories     Chicken     Bake     Quick & Easy

Yield Makes 4 servings

Number Of Ingredients 13



Oven-Fried Chicken with a Corn Flake Crust image

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.

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Rinse and pat dry:
3 1/2 pounds chicken parts
Season with:
Salt and ground black pepper to taste
ground black pepper
Whisk together in a shallow bowl:
2 large eggs
1/4 cup milk
Combine in a wide, shallow bowl:
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

CORNFLAKE CHICKEN

From 3 fat chicks on a diet, here's a recipe that offers a tasty crunch, lowfat chicken, and a real kid pleaser. I made this once so far and I will be toying around with the seasonings, because it needs some punch to it. Maybe some sort of italian spices would do it, but it might just be a job for paprika. If you try this, please let me know what you think! I served it with a crockpot green bean casserole and broc. with light velveeta cheese.

Provided by SmoochTheCook

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Cornflake Chicken image

Steps:

  • Combine cornflake crumbs and seasonings in shallow bowl. Soak chicken in milk then dredge chicken in crumb mixture. Place on baking sheet which has been sprayed with nonstick spray. Bake at 400* about 25 minutes or until lightly browned.

4 boneless skinless chicken breasts, flattened
1 cup corn flakes, crushed
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup skim milk

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From foodnewsnews.com


PANKO-CORNFLAKE CRUSTED OVEN FRIED CHICKEN - OUNCE TO GRAM
Preheat oven to 375°F (190*C) on Fan. Line baking sheet with parchment paper, and place wire rack on top. Set up one bowl with flour. Set up a second bowl with egg and milk, beaten together. Zip up cornflakes in a large freezer bag and crush with a rolling pin.
From ouncetogram.com


OVEN FRIED CORNFLAKE CHICKEN FOOD- WIKIFOODHUB
OVEN FRIED CORNFLAKE CHICKEN FOOD. Another treasure from my dietitian. This chicken is the Wednesday night meal at the hospital. It is really good. Now, go ahead and snirl up your nose and say, "ewww...hospital food" but I'm telling you, folks...my hospital has good food. Their roast beef Manhattan is KILLER, but Cathy won't give me the recipe for that, it's her Mom's. …
From wikifoodhub.com


GRANDMA PAT'S OVEN-FRIED CORNFLAKE CHICKEN {NAPTIME ...
Grandma Pat’s Oven-Fried Cornflake Chicken {Naptime Entertaining} At Applemania last October Nicole served homemade fried chicken for a picnic dinner. It was the perfect dish to serve a crowd on a mid-fall evening. I don’t make fried food very often, but I was thinking about that meal the other day and it put me in the mood for a homemade crispy …
From thenaptimechef.com


SUPER CRISPY OVEN-FRIED CHICKEN RECIPE: DON'T LOSE THIS ...
Cornflakes create a super crispy crust for these juicy baked chicken tenders. Serve this easy fried chicken tenders recipe with your favorite dipping sauce – or a bunch of dipping sauces!Try our remoulade, homemade ranch, creamy Cajun sauce, Amazon sauce, copycat Chick-fil-a sauce, creamy Asian-inspired sauce, spicy mayo, spicy ketchup, easy Dijoinaise, Alabama …
From 30seconds.com


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