Recipe by Sara M
"This is a good, healthy, baked alternative to fried chicken!"
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ground black pepper
bone-in, skin-on chicken breast halves
crushed cornflakes cereal
Delicious and perfectly crunchy. Only change from the recipe was to used seasoned salt in the crumbs and we cooked the chicken for an hour, since it wasn't quite thawed all the way. Next time, might use less milk with the egg to make it a little thicker.
I enjoyed this recipe. Very simple. I used boneless, skinless breasts. Sprinkled Parmesan on the top before baking.
It was decent but it lacked seasoning. I recommend putting the seasoning on the chicken then putting it in the milk mixture then cornflakes or after dipping it in the milk mixture add extra seasoning directly on chicken. I also did not use chicken breast but drumsticks. Overall it was good and if you're not using chicken breasts I recommend adding an extra 15 minutes baking time to get the corn flakes to be crispy on the chicken skin.
I loved it. I just added about 1/4 cup grated parmesan to the cornflakes. I made sure I salt and peppered the chicken breast before I dredged them. It turned out great!
Tweaked the recipe to my liking and everyone enjoyed!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Cornflake Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 200
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