Oven Fried Chicken With Corn Flakes

I subbed half the corn flake crumbs with grated parmesan. Our skin thighs worked well for this dish. Great crunch and we really enjoyed it.

I added Lawrys seasoning salt to the crumbs, it was the best<br/>chicken we have had in a while. Will do this for company next<br/>week-end.

Wonderful recipe. Even my father who doesn't like chicken liked it. I used boneless skinless chicken and it worked well. I think I would use a little garlic powder next time.

We made this for dinner last night and my son declared it "best meal ever." It was easy to make with help from the kids. I added a little extra seasonings to the chicken before I dipped it in the egg/milk mixture so I didn't feel that it was bland. Also, to avoid some of the sogginess that others mentioned in the reviews, I cooked the chicken on a cooling rack (sprayed with cooking spray) placed on a cookie sheet so the air could circulate--perfectly crispy on all sides. Will be making this again and again.

I'd bought some Trader Joe's organic corn flakes that really tasted bland, so I decided to find other uses for them. This recipe was a great solution! My husband totally didn't trust the 350 degrees for 45 minutes, but the chicken came out moist inside and crispy outside (except the bottom, which did get soggy). I served it with homemade mashed potatoes and steamed broccoli, and I also made a little warm marmalade dipping sauce (1/2 cup marmalade, 2 tsp dijon mustard, 1 tbsp soy sauce, 1 1/2 tbsp rice wine vinegar, 1 tbsp fresh chopped ginger, all combined and warmed to thicken to a syrupy consistency). I'll end up buying the "wrong" box of corn flakes again just so I can keep making this recipe!