Three-Minute Prep Baked Crispy Cranberry Chicken Recipe -
  • READY IN 33 mins

Three-Minute Prep Baked Crispy Cranberry Chicken

Recipe by  

"A yummy, crunchy, easy-to-make chicken everyone will love!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    3 mins
  • COOK

    30 mins

    33 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Place the chicken pieces into a glass baking dish, and cover with the cranberry sauce. Sprinkle evenly with the cornflake crumbs.
  3. Cook the chicken until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Oct 20, 2010

I made a few modifications: let the chicken marinate in the cranberry sauce overnight, left the breast whole and placed the chicken/cranberry sauce in a baking dish covered in a light layer of breadcrumbs to bake. Took around 45 minutes in the oven @ 375 - still came out very tender and very yummy. Thank you for the idea!

Dec 02, 2010

This is pretty darn good. So easy to prepare for a quick throw together week night dinner that resembles the flavors of thanksgiving! I would serve it with sweet potato fries and green beans next time


7 Ratings

Sep 21, 2010


Jan 29, 2012

Incredibly quick and easy! Personally i thought this was going to fail on the taste scale. This was way better than I imagined! the second time i used a mix of frosted flakes and corn flakes. I also didnt use whole berries, just sauce and it was still just as good, if not better!

Jun 25, 2012

5 stars for ease of preparation and surprisingly good taste. I liked it much better than I thought I would. Definitely will make again!


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  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 35.1 g
  • 70%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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