Crispy Baked 'Fried' Chicken

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The chicken was tender, but all we could taste was corn flakes.

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Definitely needs more seasoning than the recipe calls for. I recommend seasoning the corn flakes as well.

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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.

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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.

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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!

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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.

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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 & I seasoned the cornflakes with onion powder, garlic powder & salt. The chicken was incredibly juicy on the inside and crusty on the outside! I will definitely make this again!!

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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.

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This was pretty good for a healthier fried chicken, but the breading kind of fell off. Other than that it's good.

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Me and my family of picky eaters LOVED it....Thx Cat...