Chicken Baked in Cornflake Crumbs

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This was very gross. We couldn't even eat it.

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I made this chicken looking for a lower fat option.You definitly need to put extra spices in the C.Flake crumbs.( The Neelys on this site have a spicier recipe for C.F chickenI added cayenne pepper,poultry seasoning,garlic salt and pepper to the crumbs.Soaked the chicken overnight in the buttermilk mixture.I beat the crumbs to a fine texture.I liberally sprayed my heavy duty foil covered pan with cooking spray and in a 360 oven for an hr.Well,the chicken looked great.BUT,mine was not near fried chicken.The crunch factor was just not there.It tasted good.But the skin was not crispy enough.You practically needed a bull dozier to pry it from the pan.I'm thankful that I lined with foil lol.My own baked chicken peices come out better than this with alot less effort.But I am still looking for a baked ,fried like, chicken recipe.This was just not the one for me.

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This is really good. I added the hot sauce, but replaced salt & pepper with seasoned salt (I might try 'Accent' next time. I baked it on a wire rack sprayed with cooking spray - Smart Balance - (instead of foil on a cookie sheet. This reminded me of the chicken my Mother use to make with crushed Rice Krispies; the corn flakes gave it a better crunch. I ate a cold left over piece the next day & it was just as good. I gave this recipe to my two daughters so they can see if their kids like it. Right now, the only chicken two of them will eat is from 'That old guy with the white beard' - but Trisha is much better looking!

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I made this last night for dinner. I added hot sauce to the buttermilk like the others have. I did salt and pepper it after breading, but I still think it could use a little more flavor. I'm not sure exactly what, but next time I make it I will try the garlic powder. I tried turning mine over and most of them worked, except a couple which didn't get enough Pam spray on it. Oh well, they were tasty and I paired them with Ina Garten's Chinese Crunch Salad. Delicious! Four stars because of the lack of flavor on the chicken.

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Was delicious. I made it for my family, they went nuts. Now every Sunday is baked chicken night. Arghh so delicious!

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Tasty, easy and economical. Plus, it makes a nice big batch, and the leftovers are delicious cold. However, having followed the instructions to the letter the first time, I have some suggestions which might improve the second batch. First, I agree with the reviewer who suggested using a baking sheet fitted with a wire rack, so the bottoms would get crispier. The bottoms were a tad soggy, and you can't really turn the pieces over in the oven without making a mess of the beautiful, golden corn flake crust on top. So a wire rack would probably do the trick. Also, if you're not cooking for kids -- or your children just like spicy food -- the addition of paprika, garlic powder, a dash of cayenne, lots of kosher salt, or SOMETHING -- whatever floats your boat -- would add that "extra touch" to an admittedly mildly flavored recipe. But regardless of whether you choose to prepare as instructed -- easy as pie -- or doctor it up a little bit, definitely give this recipe a try. It's a winner!

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Love love love this make for the family once every two weeks and my four year old loves it even more.

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While the texture and color were right on, and the chicken was very juicy, it was very bland. Next time I will season the chicken, buttermilk, and cornflake crumbs with salt, pepper, and garlic powder.

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Sorry, but I didn't like this chicken. I should have used a wire rack when baking it because the cornflakes on the bottom of the chicken got really soggy. It was nothing really fancy either. Just cornflakes on top of chicken.

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Loved this recipe! I first put the chicken in a brine for about 8 hours, rinsed it off and then let it sit in the buttermilk for about 30 minutes. Sooooo yummy! Looking forward to making it again and again.