Recipe by Ty Mote
"Very easy coated chicken recipe made with two kinds of cheese, and spicy seasonings."
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crushed cornflakes cereal
grated Parmesan cheese
shredded Cheddar cheese
skinless, boneless chicken breast halves
Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store, so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also, I used only half the amount of butter and 1 egg white. Overall, the chicken was a bit salty, but I think that was because I used the crackers instead of cornflakes. If I did it the same way again, I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.
Needed more cheddar for a spicier taste. Oven fry with skin for jucier meat. Not abd, but not fantastic.
This was good, quick and easy. All requirements in my book. I didn't have corn flakes, so used cracker crumbs. It came out a little salt, but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking, but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.
I used panko bread crumbs instead of cornflakes. I used low fat mayo instead of butter to cut calories. This was easy and better than fried chicken with less mess. The cayenne pepper gave it a great kick. I will be making this often.
This recipe is very tasty. I didn't have any corn flakes so I used bread crumbs and it still turned out great. I added some crushed red pepper for extra spice. I cooked it for 15 on one side, then flipped it over, added some more cheddar on the top and cooked for another 15 minuts. We loved it, I don't understand why noone else has tried this recipe, its worth trying. Thanks Ty.
I often try to keep to the original recipe as much as possible, as I immensely dislike those who massacre the original ingredients and then give it a horrible rating. In my case I did not have the cornflakes, so I did the next best that I could do and used Special K cereal instead. I really am not a fan of too much salt, so I did swap the salt for garlic powder. When it said creole seasoning, I figured I could used Bayou blast by Emeril. The only thing I probably missed was on the cheddar, I sprinkled it on top...this was tasty and I can't wait to make it again! I put a quick meal together by using a fettucini alfredo noodle packet then added in some bayou blast to give it a cajun kick, I served it w/ veggies and garlic bread. Thanks for sharing!
These were great. I liked the shredded cheddar added to the mix. I would make these again, but I think I will try panko breadcrumbs!!
My husband and I think these are great. I did make one change however as I didn't have any corn flakes, so I crumbled up Ritz Crackers in place of the corn flakes and it came out so yummy. The bottom of the chicken (even though I flipped it half way through) was a little mushy but the top stayed crunchy. I have made these a few times since first trying this. I may one day try it with the corn flakes, but I was so happy with the Ritz that I may not. Thanks for the recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Better Cheddar Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 150
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