Crispy Baked 'Fried' Chicken

Total Time:
1 hr 10 min
Prep:
20 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 4 cups cornflakes
  • 2/3 cup buttermilk
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon ground sage
Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos


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3.8 98
Thank you so much u been so helpful item not reviewed by moderator and published
Made this last night and husband raved. After reading other cook comments, I added granulated garlic to the flour, about 1 1/2 tablespoons, Tabasco to the buttermilk, about 10 drops, and paprika to the cornflakes. Did it change the recipe? Not one bit. I only added what I would have if I had created this recipe. Cat has given me a great recipe whereby I can conform it to our taste. Cat -- you ROCK!<br /> item not reviewed by moderator and published
Humor me - close your eyes and imagine eating a bland piece of chicken coated with dry cornflakes on top. Yum. That's exactly what this tastes like. The absolute worst chicken preparation I have ever eaten in my entire life. item not reviewed by moderator and published
Very Crispy! A little too much spice for my kids. I loved it. I replaced the Dijon mustard with Honey Mustard, that way we didn't have to dip it in extra sauce. I would 1.5 x's the buttermilk part, there wasn't enough. item not reviewed by moderator and published
This recipe is terrible!! It has no flavor at all. Tastes like I put some chicken In a box of cornflakes and threw it in the oven. Hard to believe its from a chef! item not reviewed by moderator and published
Very easy and the kids loved it. Only suggestion I would make is to double the buttermilk mixture. If you are using larger chicken pieces you could run low. Great taste. item not reviewed by moderator and published
I tried this recipe with my sister as a judge and it came out very nice! they came out as pictured, and they were crunchy and juicy and delicious. we paired with a honey mustard sauce and it was very easy to make! will make again item not reviewed by moderator and published
Family really enjoyed this dish. I modified the recipe slightly, because I normally do. I soaked the chicken in buttermilk overnight and added tabasco to it to give it a nice kick. I used that same tabasco buttermilk as part of the dredge, it all came together nicely. item not reviewed by moderator and published
I followed the recipe but my chicken was very bland and the taste of cornflakes was very overpowering. Don't think I'll be making this again kids joked said it was like eating breakfast! item not reviewed by moderator and published
Really liked it! I buy the Amish / Kosher chicken which I thinks makes a huge difference. Super tender and moist. I followed the recipe except for the sage - didn't have any - and I put hot sauce right in with the buttermilk instead of cayenne. Yummy! item not reviewed by moderator and published
I really wanted to love this recipe, mainly because I was going to use up so many corn flakes. Unfortunately, my husband thought it was too bland, so that's it. item not reviewed by moderator and published
This recipe was so disappointing. I followed the directions exactly including the baking rack. It just tasted odd. The chicken was horribly dried out even though I took it out at the recommended time and temp was at 165. We all took the coating off and dunked the chicken in BBQ sauce just to get it down. I will be sticking to my tried and true Betty Crocker recipe. item not reviewed by moderator and published
Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake. I flatten boneless skinless breasts into paillards...tender, moist and delicious! Also do several pieces...great to keep on hand to slice up and throw into a salad for lunch. item not reviewed by moderator and published
It is unfortunate some people gave bad review just because they didn't follow the simple direction . The recipe said for best result using the baking rack , they will stick and it will make clean up a pain , but it will make your chicken crispy top and bottom . I only have 1 baking rack , so i always end up having to use parchment paper for the other batch so that it will not stick to the baking sheet . This recipe has been our favourite since it came up on the magazine few years ago . Our family loves it !! And please don't use panko , it wouldn't come out the same !! I've tried other recipe like this using panko and it's not as good as this one . This def. is a keeper !! item not reviewed by moderator and published
Great recipe! Found the chicken to be crispy on the outside and juicy on the inside. After reading the comments, I decided to go light on the mustard and heavy on the seasoning. Make sure you crush the corn flakes really well and season them with salt, pepper and I added some garlic power. Also, a key thing is the cooking rack, without it, the crust on the chicken would be mushy due to the drippings. Definitely a keeper. item not reviewed by moderator and published
I found it to be a nice dish. item not reviewed by moderator and published
My husbands first words after taking one bite were "is this chicken spoiled?" Did not like the seasoning combo!! Also I used panko crumbs instead of cornflakes. Wont be making this again! item not reviewed by moderator and published
I'd rate this as average. I used whole grain mustard since it's what I had on hand. The chicken was moist, but the breading became gummy and stuck to the pan. My kids ended up peeling off the corn flake coating and eating the chicken alone (which they enjoyed. I'd look for another recipe before making this one again. Mldavid item not reviewed by moderator and published
Very good! Great new way to fix chicken. item not reviewed by moderator and published
Gross. It has a weird sweet taste caused by the cooked corn flakes. Shake and Bake is faster and tastes better. That's sad to say about a recipe that came from an Iron Chef. item not reviewed by moderator and published
it was good but it did need more seasoning dont know what the other comments are talking about it was not to sweet it did need more spiciness to it WILL BE MAKING IT AGAIN item not reviewed by moderator and published
This is great, but you have to spice up the corn flake mixture, we use old bay seasoning, cayenne pepper, paprika, salt, and pepper. item not reviewed by moderator and published
You are a PRO but this was very bland. If you served this on Iron Chef you never would have won. I do admire your talent. Cook this same dish and I'll take you on. Respectfully Bob item not reviewed by moderator and published
Not bad, not excellent. Will not make again, even though it was pretty easy. I think it was the mustard that threw it off for me. item not reviewed by moderator and published
I made this with chicken breasts cut in half longwise and slightly pounded to thin. The cornflakes need to be seasoned! Not what we expected. Will eat the leftovers but will not make again. item not reviewed by moderator and published
Nothing tastes fried like fried. I found the chicken too sweet and too mustard-y at the same time. Sad... it eventually went into the compost bin. I'm sorry, Cat, but this was plain awful. I'm sure it's great when you do it, but it just didn't work for the commoner. Go to "Oven Fried chicken" it supposed to be better. item not reviewed by moderator and published
I loved the ease of the recipe. I did cook it about 15 min longer so there would be no red. I will spice it up a little next time. My Sis loved it and she's a big fried chicken fan. We will try it again. item not reviewed by moderator and published
Won't be using this recipe as is again. The mustard overwhelmed the delicate flavor of the chicken, and the meat was tough (something I never get w/other recipes. The coating seemed more like a casing or entity all on it's own. Perhaps this would work without or with less of the two tablespoons of mustard, and breadcrumbs rather than cornflakes. item not reviewed by moderator and published
This recipe is a great base. I've made this twice now, and after reading the reviews made some changes for the second time. We follow it but also season the chicken itself with salt and pepper and season the corn flakes. I used salt, pepper, garlic and onion powders and a little romano in the corn flakes. It was so good. The chicken was crispy and delicious on the outside and moist and flavorful inside. Yum! item not reviewed by moderator and published
I don't like eating meat off the bone so I used chicken breasts instead. I added garlic powder, onion powder and creole seasoning to both the flour and the corn flakes. If u don't like a real strong mustard flavor I would suggest cutting back on some of the mustard. I didn't have a rack so I just placed the chicken on a glass baking dish lined with foil. Spray the pan with cooking spray to keep the chicken from sticking. This chicken came out so flavorful. The meat was juicy and tender and the outside was crispy! It's a keeper!!! I rated it a 4 only because I don't think it would have been as flavorful without my seasoning alterations. item not reviewed by moderator and published
The chicken was tender, but all we could taste was corn flakes. item not reviewed by moderator and published
Definitely needs more seasoning than the recipe calls for. I recommend seasoning the corn flakes as well. item not reviewed by moderator and published
I ended up using just chicken breast cut up into strips, just because I prefer white meat, and I swapped the sage for red pepper flakes, just to give it a little more zing. Really good, though. The chicken came out perfectly and the corn flakes were nice and crispy. Very easy recipe and something I think the whole family would enjoy. item not reviewed by moderator and published
I was expecting much more flavor. Also the chicken was still pink when cooked at the suggested time. My family and I did not care for this chicken recipe. item not reviewed by moderator and published
This was awful. No flavor at all. We used drumsticks and chicken breast strips. We followed the recipe to a T, and the end result was a waste of groceries and a good dinner! item not reviewed by moderator and published
I will do again but next time instead of using whole chicken breasts, I will cut them into small pieces and pound them down for tenderness. item not reviewed by moderator and published
This recipe was a huge success! After reading some comments about the "cornflake" taste, I made some adjustments... I seasoned the flour with a little old bay &amp; I seasoned the cornflakes with onion powder, garlic powder &amp; salt. The chicken was incredibly juicy on the inside and crusty on the outside! I will definitely make this again!! item not reviewed by moderator and published
The crust was definitely crunchy - but make sure that you like the flavors first. I was not crazy about the mustard/cornflake combination. If you make this chicken be sure to liberally season it. It seemed like all I could taste was the mustard and cornflakes and that could've been my mistake. It may also help if your cornflakes are not "lightly sweetened with cane sugar" as is the Whole Foods brand. I tend to like simple fried chicken anyway so maybe I shouldn't have tried this one. item not reviewed by moderator and published
This was pretty good for a healthier fried chicken, but the breading kind of fell off. Other than that it's good. item not reviewed by moderator and published
Me and my family of picky eaters LOVED it....Thx Cat... item not reviewed by moderator and published
This was absolutely wonderful!! I have been looking for a crispy chicken recipe for sometime. The little hint of spice really gave that extra kick of flavor. This is one that I will be adding to my recipe file. Thanks Cat!!! Look forward to seeing you next throw down on Iron Chef!! item not reviewed by moderator and published
Excellent! My husband makes a mean fried chicken and I think this just about beats it! I didn't change anything except I did make my own buttermilk as I never seem to have it when I need it! item not reviewed by moderator and published
This was oh so yummy. I used breasts, as usual, and I went out of my comfort zone and used thighs! I made sure to make all the pieces similar in size so they would cook evenly. I made my own buttermilk with lemon juice and milk, and I didn't use the mustard. I also used saltines for the crust, mm mm! Definitely will make it again. item not reviewed by moderator and published
We absolutley love this reciepe ! We lost it and really missed it. Now that we have found it again we will fix it tonight. item not reviewed by moderator and published
This is an easy recipe to follow which I appreciated however the end result the chicken tasted a bit too much like corn flakes for our liking. item not reviewed by moderator and published
Not great. Just so-so. Followed the recipe precisely and just didn't think it was all that wonderful, especially not as described in the reviews. The test was whether my husband and son would ask for it again, and they would not. Sorry! item not reviewed by moderator and published
Delish-I followed one of the other reviewers and salted the corn flakes instead of the flour-I did, however, season the flour with onion &amp; garlic powder. I had to bake it a bit longer as the chicken pieces I used were from a 6lb roaster that I cut up-so the pieces were above average size. My DH was amazed that it wasn't fried-he said it not only looks like fried chicken but tastes like it too! item not reviewed by moderator and published
Tasty. Easy to make. My whole family loved it. Reminded me of fried chicken and I didn't feel guilty eating a lot of them. item not reviewed by moderator and published
this chicken recipe was one of the best i have ever made. i did substitute panko crumbs instead of cornflakes since i am not a fan of that cereal. cat cora is an excellent chef and i have made many of her recipes. food network has to be commended for bringing scores of people back into the kitchen, even kids are learning to cook. item not reviewed by moderator and published
Just delicious. I used a cup of milk plus a tablespoon of white vinager instead of buttermilk and change sage for oregano. The baked time it was perfect ! item not reviewed by moderator and published
I substituted panko for the cornflakes, thyme for the sage, and used Spanish smoked paprika, and this was some of the best chicken that I ever cooked. No wonder Cat Cora is an Iron Chef! item not reviewed by moderator and published
Well...as a seasoned cook, I found this recipe both easy and well, darn good, and worth the prep time. My family (picky 5 yr old included LOVED it. I love fried chicken, but find it tedious to make. This recipe still takes some time, but at least it takes out some of the steps (and fat of fried chicken. Did ADJUST one thing that seemed to help with what some reviewers called "bland" cornflakes. I salted the buttermilk mixture rather than the flour mixture. This helped some of the saltiness stick to the cornflakes (and incidentally the flour mixture, which would have been too salty if you salted them outright. Also...crush those flakes good...really good...that makes a huge difference. Finally, use a rack or no stick broiler pan as directed otherwise it sticks pretty bad...as I learned when I used a baking pan in a pinch. Now, go make fried chicken! item not reviewed by moderator and published
So good and so easy. The crust is so good and the spices take it from a plain chicken to a very flavorable meal. I cooked with smaller chicken breasts (not wings and thighs like the recipe I also used the garlic mashed potato recipe from FoodNetWork. Very good mix. item not reviewed by moderator and published
IIt was tasty and delicious.I enjoyed it very much item not reviewed by moderator and published
This was very tasty. I don't like fried chicken and I quite enjoyed this recipe. item not reviewed by moderator and published
It was crispy alright but I didn't like the taste of the cornflakes. Also it lacks flavour, just crispy for crispy's sake, if I make it again, I'll use Ritz crackers instead and maybe shaved parmesan. item not reviewed by moderator and published
Pretty good and simple to make. item not reviewed by moderator and published
Very tasty! I hate cornflakes so used crushed saltines next time a ritz? easy tasty and quick in my NUWAVE oven! Yes kids like any crunchy crust even cheezits! item not reviewed by moderator and published
@Chef #846248: of course you only tasted the crust - you used thin pieces of chicken not full pieces! Try it as the recipe calls and you may find there is a difference. item not reviewed by moderator and published
different style i like it item not reviewed by moderator and published
I thought this recipe was excellent, and pretty easy to make. As someone who always complains that chicken is "too dry", the buttermilk and cornflake coating perfectly held in the juices, and the spices added a nice subtle flavor to the meat. Since I didn't have sage on hand, I substituted with dried thyme. The chicken was flavorful on its own, and I didn't find the cornflake crust to be bland at all. I did however add a little salt to my portions to exaggerate the flavor. At that point, it was hard to stop eating! This is a perfect recipe for anyone seeking a healthier option for fried chicken. item not reviewed by moderator and published
If I could give this recipe no stars I would! Very dissapointed...waste of chicken. I followed the recipe exactly other than subbing chicken breast cutlets for the whole chicken pieces to make it healthier. Since they were thin and boneless I baked them for only 15 minutes. They came out crispy on the outside and juicy inside, but ALL you taaste is cornflakes. I couldnt even manage to eat more than a couple bites. Deffinately wont go for this recipe again. I could see it maybe turning out OK if you heavily seasoned the corn flakes also...dont know that Id even be willing to try that though. item not reviewed by moderator and published
Great, but where is the recipe for the green leafy side dish that looks great also item not reviewed by moderator and published
Wow! So good! I didn't have sage, so I just omitted it. I also added some cayenne and paprika to the cornflakes. item not reviewed by moderator and published
very good, used chicken breast strips, never any chicken skin, one of the worst fats you can consume! next time i will try some of the reviewers suggestions, panko, garlic powder, and less mustard, hubby is not much of a dijon fan, only the yellow stuff on his hot dogs!! haha! item not reviewed by moderator and published
I made this tonight and it was fabu! A definite repeat. Some of my tips to make sure it is not bland (reviews complained of that. Spice the buttermilk AND the corn flakes with the same spices (varied that too using my Northwoods Penzey's spice - plug, plug - if you don't have these spices, GET SOME!!, then roll. I also did all chicken breasts and varied the temperature 1/2 way through as requested. It was tender and well - awesome. This is my new chicken cutlet recipe with no oil, all baked AND crunchy!!! So excited. item not reviewed by moderator and published
I read some of the previous reviews that it wasn't as flavorful as it could be and was somewhat dry so I took a few steps to correct that. I added sage to the cornflake mixture and I also let the chicken sit in the buttermilk sauce for an hour. Lastly I reduced the cooking time by 5 minutes, I could have even reduced the time 5 minutes more in the second timing. All in all it was tasty. I think the other thing this recipe needs, perhaps in the cornflakes is some salt. item not reviewed by moderator and published
Very good meal....My Husband and I are trying to loose weight and this was a very easy and useful recipe! I loved how the chicken was so juicy inside! Not good for the next day though so I recommend you do enough for only that day item not reviewed by moderator and published
This recipe was just 'okay' for me. The chicken itself tasted fine, though perhaps a little on the dry side. It was the cornflake coating that disappointed me. I couldn't really taste any of the seasonings that were in the buttermilk, just the baked cornflakes. I agree with others below that adding some seasoning to the cornflake mixture might help out the flavor of this dish. item not reviewed by moderator and published
Overall this recipe was great! I will definitely make it again and again. My two picky kids and my husband loved it. I used boneless skinless chicken breast tenders (I cut down the cooking time and substituted Cholula hot sauce for the cayenne pepper since I didn't have any on hand. I took off a star because the cornflake coating needs something extra, I think next time I will add sage and garlic salt to them. This is a simple crowd-pleaser, well worth trying! item not reviewed by moderator and published
This recipe was a big hit with my roommates. It's definitely a more interesting and different way of making plain old baked chicken. The crisp on the outside was perfect. The only reason I took away a star was because it did taste a little dry, however that can be easily solved with a nice dipping sauce, or in my case, I made some scalloped potatoes to go with it, which when eaten together, takes away from the dryness. item not reviewed by moderator and published
This was so good and tasted just like fried chicken that was fried instead of baked. I followed the recipe exactly but used boneless chicken and legs. The flavor was rather bland though so next time I will add the spices to the cornflake mixture as well. item not reviewed by moderator and published
Delicious! Followed the recipe exactly and it came out perfectly! item not reviewed by moderator and published
Great! Followed the recipe spot on except for using boneless chicken strips and lowfat buttermilk. Wonderfully crunchy on the outside, juicy on the inside. I might experiment with the spices next time to see what sort of variations I can come up with. I did notice the flavor really seemed to come out with the dipping sauces we used. Even simple ketchup seemed to bring out the flavor of the spices we added to the buttermilk. item not reviewed by moderator and published
I did't have cornflakes so I used a mixture of Panko and Breadcrumbs, and to keep fat down I used strips of boneless, skinless chicken breasts. Maybe that is why it was just Okay for us. The buttermilk made for a very thick base and the breading was not crunchy. There was not much flavor either. Cornflakes probably would have been much better, so maybe it isn't fair to review it poorly with my variations, in which case you can take this as a warning not to make it the way I did! item not reviewed by moderator and published
This is a great recipe. I love the easiness and that it is not fried. This is a great choice for a healthy and tasty version of fried chicken. item not reviewed by moderator and published
I thought this was tasty and very easy to make. I used a fryer and cut it into 10 pieces. I had to use and additional cup of cornflakes. It came out crispy and moist. My husband enjoyed it and he's fairly picky. I think I may add more cayenne pepper next time for a little extra kick. item not reviewed by moderator and published
it was different and i added a bit of honey item not reviewed by moderator and published
My husband and I decided to go on a diet and we love fried chicken. I have to say that this recipe is the best baked "fried" chicken I have ever ate!!! The perfect amount of seasoning and crunch! Fantastic! 5-stars all the way! item not reviewed by moderator and published
Very good. Didn't have cornflakes so I used baked lays instead and it came out great. item not reviewed by moderator and published
Pretty good! - Steven Ruza item not reviewed by moderator and published
Excellent. LOVED this and so did my husband, who is not usually into trying new recipes. Next time I might up the spices a bit, and try it on boneless skinless chicken. I loved the tanginess of the buttermilk on the chicken, I might let it soak for a couple hours next time so it can really get the flavour! item not reviewed by moderator and published
I took the skin off the chicken, used Special K flakes instead of corn flakes and used egg instead of buttermilk. It still worked great. The chicken was moist and flavorful. I loved it!!! item not reviewed by moderator and published
I really enjoy this recipe and have made it several times. I soak the chicken in low-fat buttermilk with all of the spices, except the mustard because my husband is allergic, for a couple of hours. I also mix equal parts cornflakes and panko for added crunch. I do cut out most of the salt and remove the skin. We make this regularly! item not reviewed by moderator and published
Uhhhhhh.....stupid question here,but,are we supposed to remove the skin? If so, that would certainly lower the calories &amp; fat. item not reviewed by moderator and published
I've made this recipe twice already. My husband can be hard to please and he says that it's a keeper! I will say that I needed to make extra buttermilk dip as the quantities in this recipe ran out after dipping 4 large thighs. For those of you looking to cut down the calories even more, I used low fat (1%) buttermilk and it was great. item not reviewed by moderator and published
this is a great little no brainer recipe. i hate when people totally ignore the directions and say "it doesn't work." make it the way the chef said. this is a terrific work nite dinner. if you are concerned with calories, serve it with steamed veggies. i served it with garlic smashed potatoes and gravy and i weigh 110 lbs. item not reviewed by moderator and published
This recipe is just as good WITHOUT the added salt and is not needed, just add some herbs (I love basil and grow my own so I always have some). Wouldn't it be nice if the chefs on Food Network (and in resturants) would lose the salt and add some nice herbs to flavor the food. Remember the total amount of salt/sodium you need in a day is LESS THAN 2,400 mg. This recipe has 1,040 in 2 pieces of chicken and that probably doesn't include the natural salt/sodium in food and remember the rest of the day. item not reviewed by moderator and published
I loved how crunchy this came out without the use of any oil or butter, but I thought the flavor was a just a little bland. The recipe doesn't say how much salt to add to the flour, so you have to guess and I didn't put enough. I have a toddler and a preschooler so I didn't want to make it to spicy and halved the amount of cayanne pepper, so maybe that was it too. Next time I will salt and pepper the chicken prior to putting it in the flour and add a bit more dijon mustard to the buttermilk mixture. After that I think it will be more flavorful. I used boneles, skinless chicken breast cutlets and cooked it for 20 minutes at 425 convection bake. item not reviewed by moderator and published
This recipe may be healthy compared to normal fried chicken but 520 calories per serving??? Once you add in a side dish or two that is an high calorie dinner. item not reviewed by moderator and published
First dish and was very pleased with how it turned out. The cornflakes added a terrific church to the meal! item not reviewed by moderator and published
Best fried chicken I ever had! My family loved it and the buttermilk combined with those seasonings were amazing. item not reviewed by moderator and published
My boyfriend (who can't get enough chicken) love this receipe! It has so much flavor and a wounderful crunch on the outside. The only thing I did differently is used boneless, skinless breasts because I found that it was much easier to eat with the knife and fork. The buttermilk mixture gives it such great spice and flavor. LOVE IT!! item not reviewed by moderator and published
this dish was great. I made it 2 times already. The second time I used boneless/skinless and it was equally good. I just reduced the cooking time and I also pounded it and cut in in strips to resemble chicken fingers. Great with Ken's honey mustard dipping sauce! My picky kids did not eat it, so I ate theirs. I used soy milk intead of buttermilk b/c I am KOSHER. item not reviewed by moderator and published
I've made this recipe twice already and it's great! Definitely a favorite with the kids. I followed the directions exactly and did not have any problems. The cooking times are precise. I found the chicken to be tasty and not bland at all! This recipe is one that I'll continue to make!! item not reviewed by moderator and published
I do not want to sound, well, blunt, but ? to complain that something took longer to cook is funny. The size of the meat and if thawed all way, the quality of the oven, how often you leave the oven door open to test the doneness and etc all play a role in how long. I think the recipe has a typo. It calls for ?cup buttermilk? Not 1 cup, not ? cup, just ?cup?. I think most people assumed 1 full cup, but as my wife and I were cooking we agreed that this was too much buttermilk for the amount of spices called for and the few pieces of chicken. So we scaled the buttermilk to ?1/2 cup?. And we bumped the cayenne pepper to ? tsp. With that, and some side dishes we had a nice dinner. I would give this 4.5 if the scale allowed with the adjustments we did. item not reviewed by moderator and published
This took longer to cook than the recipe said it would. I use a meat thermometer for everything, and at the time the recipe said the chicken would be done, the chicken was 20 degrees undercooked. I had to cook for an additional 20 minutes to get it to the correct temp for chicken. The finished product? It was alright. I accidentally used 3/4 tsp cayenne instead of 1/4 tsp...so it gave a little kick. I imagine it would have been a bit bland if I hadn't made that mistake. I will probably make this again, but with more salt &amp; pepper. item not reviewed by moderator and published
Good if you like bland chicken. It looks alot better than it tastes. item not reviewed by moderator and published
Use The Recipe On The Back Of The Box Of CornFlakes. Add some of your seasons. I have been making this recipe sense the late 1960`s with my own Seasons and !!! Good Luck, auntbea (From Maryland) item not reviewed by moderator and published
The issue I have is never put seasoning in the flour. It's just a waste as it never seems to adhere to the meat. I always season the meat directly before dredging. Auntbea09 is right about the corn flake recipe on the box. Just tweek the seasoning how you like it and it always comes out great. item not reviewed by moderator and published
You're right, panko does not work in these baked recipes. Sometimes I'll do what my grandmother did, use crushed Ritz crackers if I don't have corn flakes. The panko is too dry, the buttery crackers work great. item not reviewed by moderator and published
No it is not. Check the calories for Beef Stroganoff, Chicken Fried in Oil, Pork Chops. The list goes on and on. Serving a salad with a light dressing along side makes this dish very special -- and delicious.<br /> item not reviewed by moderator and published

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Comfort Foods, Lightened Up