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Double Coated Chicken With Corn Flakes

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“This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.”
READY IN:
55mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Place corn flakes in a shallow bowl and set aside.
  2. In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
  3. Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
  4. Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

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