Corn Flake Chicken Breasts
"The corn flake crumbs make these chicken breasts taste great. A tad bit different than we are all used to, but good none the less."
photo by riffraff
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 5 -6 chicken breasts
- corn flake crumbs
- egg
- flour
directions
- 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.
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Reviews
-
Delicious! However, next time I would prefer cutting the chicken into bite size pieces because when cutting into the chicken, the breading just comes right off. I also added seasoning salt before putting it into the oven. Enjoyed this with some honey mustard and loved it. Will make again. -
We use Perdue 4 cheese blend usually, but the market was out. So I tried this recipe. Driest chicken I've ever tried. This would've been fine at 25 minutes and no egg. Also, no need to beat the breast - it was even drier around the edge.we tossed almost half. -
We enjoy this recipe regularly. Easy to adapt to boneless or bone in, whatever you have. You cna jazz it up by sprinkling some of your favoiite seasoning on the chicken before you start the breading. I use egg whites to cute the fat a bit. Crunchy and delicious! -
My friend told me to put some lemon juice over them when they are finished. Am doing that tonight. -
I used another reviewer's suggestion and added powdered ranch dressing mix to my corn flakes before coating. I cut the chicken into "nugget" sized pieces to make it easier for my toddler to eat, and also cut down on the baking time some. The coating didn't stay on well (I shook it all together in a ziplock)& most of it fell off, even after being coated in egg and pressing the crumbs onto the chicken pieces. The flavor was nice with the ranch, though I think without it this would be pretty bland.
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RECIPE SUBMITTED BY
Kristen in Chicago
Chicago, IL
I have a degree in Nutrition and Food Science and am very interested in trying new recipes. I ususally get cooking duties because I get home from work early enough to start dinner. But I definaly do not mind, especially since finding 'Zaar! The recipe on this website are simply outstanding and I love the ease of use that this website has. It has definaly become my favorite cooking website.
