Chicken Baked in Cornflake Crumbs

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Cooking spray
  • 2 to 3 shakes hot sauce, such as Tabasco, optional
  • 1 cup buttermilk, well shaken
  • 4 cups cornflake crumbs
  • 8 assorted chicken pieces, skin on
  • Salt and pepper
Directions

Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.

Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.

Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.


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4.2 35
Easy and great chicken. I just added a little more seasoning of my choice for taste. item not reviewed by moderator and published
We tried this last night for dinner. 1 out of 3 liked it. The main problem was it was extremely bland. I followed the directions exactly as I had seen it done on her show. Baked it until the chicken was done. Even though I put a liberal amount of Tobasco in the buttermilk, there was no taste. For this one, I'll go back to Italian seasoned bread crumbs. But I will use the buttermilk as I like the lower fat option. item not reviewed by moderator and published
Delicious and easy!!! item not reviewed by moderator and published
made this twice, once using Emeril's creole seasoning and once using Old Bay seasoning. Delicious both ways!!<br /> item not reviewed by moderator and published
Made this but used egg whites instead of buttermilk and added salt pepper and a little onion powder and it was amazing. item not reviewed by moderator and published
My daughter requested this for her birthday dinner. It is the first dish she ever cooked when she was 8. And she is now 34! This was terrific! Everyone loved it. Added a little more hot sauce which gave the chicken some serious heft. The buttermilk is great. item not reviewed by moderator and published
I've been making variations of this recipe for many years .... always a big success. The person who thought it was gross just isn't much of a cook .. . . .if you can't say something nice, don't say it, because no one cares. item not reviewed by moderator and published
Use rice krispy's they work better and you can make a better crust with them! even if it is only topped crispy chicken it has a MUCH better flavor! Did this because I wanted to make cornflake chicken and all I had was rice kirspy's and was was too broke to go buy corn flakes. So good! item not reviewed by moderator and published
This was a good recipe. You have to season both the chicken and corn flakes. I added seasoning salt, garlic powder and black pepper. Poultry is bland so you have to put some flavor on it. Most importantly, you have to cook it on a wire rack if you don't want the bottom to be so mushy, so that the heat can get underneath. I used a cooling rack to bake on and it worked just as fine and sprayed it with cooking spray and set on top of the baking sheet. I did 4 thighs, 1/2 c buttermilk, dashes of hot sauce and let it marinate for an hour or so.  Baked it for 40-45 min. It was crunchy, flavorful and very appealing to the eye. Note: don't leave the flakes so big, make sure to crush them almost finely. item not reviewed by moderator and published
Thank you Ms. Trisha for your dish on corn flake chicken. as soon as I saw it I had to make it. I have to watch out for food because I am a diabetic. when you add sugar or starches I just use less so my blood sugar does shot up. I love watching you on TV. item not reviewed by moderator and published
LOVED this chicken !! I did omit the hot sauce though since we do not like hot spicy food. Also I added a little salt, pepper and onion powder to the corn flake crumbs. LOVE Trisha's recipes !!!!!! item not reviewed by moderator and published
Dry and flavorless - very disappointed - it looked so yummy on TV-I used both skinless boneless thighs &amp; breasts,marinated for 6 hours item not reviewed by moderator and published
I've been making variations of this recipe for years and grew up eating this too. Good recipe. Try adding garlic powder and for added zing some parmesan cheese - the KRAFT one in the big bottle. It's Oinkilicious! item not reviewed by moderator and published
We loved the recipe. I made with boneless, skinless chicken strips and it was quite tasty and worked fine. Dipped in honey mustard. It was a quick, easy weekday dinner. item not reviewed by moderator and published
This was very gross. We couldn't even eat it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is really good. I added the hot sauce, but replaced salt &amp; 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 &amp; 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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Was delicious. I made it for my family, they went nuts. Now every Sunday is baked chicken night. Arghh so delicious! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Love love love this make for the family once every two weeks and my four year old loves it even more. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipe is absolutely fantastic! Super easy. tastes great, and will always make chicken this way going forward. item not reviewed by moderator and published
I can't believe this really taste like fried chicken. I just added salt and pepper and it tasted great. A big hit with the family. item not reviewed by moderator and published
Very easy but very bland, I added some seasonings to make it better. item not reviewed by moderator and published
First of all let me say that I usually don't write reviews. This chicken is AWESOME!!! It was even good the next day. I love the way Trisha's recipes are so easy yet filling and yummy.. Thanks Trisha for making my time in the kitchen more fun and the meals tastier. item not reviewed by moderator and published
I made this chicken tonight. The chicken was moist and delicious. The skin with the cornflake crumbs did not have much taste. Next time I will add more seasonings to see if that will add more flavor. Otherwise this is a good chicken recipe. item not reviewed by moderator and published
This recipe is very good and much healthier than fried chicken. I soaked my chicken overnight in the buttermilk, which resulted in moist, very flavorful chicken. As someone suggested, I sprinkled garlic powder on the chicken in addition to salt and pepper. Love Trisha Yearwood! item not reviewed by moderator and published
Simple, but tasty. Be sure to spray your foil well because it does stick. I think that it could have used a bit more flavor, next time I will add seasoning salt and maybe garlic powder to the mix, but very good for so few ingredients. item not reviewed by moderator and published
Moist, crunch, and very tasty. So easy to make. Even my 4 and 5 year olds loved it item not reviewed by moderator and published
love love love this, im trying to eat healthy but good food, tried this and i did put hot sauce in the buttermilk, i like it spicy to trish!! the difference is on the cornflakes it came out better the 2nd time i made it cause i ground the cornflakes to almost a powder consistency and it stuck on the chicken better and it made me think of shake and bake, that was the best got good compliments. item not reviewed by moderator and published
I just made this evening for dinner. I removed the skin from the chicken before I put it in the buttermilk. I also added panko to the cornflake crumbs. The chicken came out very crispy but a little dry. I wish I would have cooked it for less time and I should have added more seasoning. It needed a little more flavor. I will definitely make this again with some adjustments. item not reviewed by moderator and published
Just watched Trisha making the cornflake chicken and tried it that night. I enjoyed watching her putting it together and loved eating it! She makes cooking and singing fun. Her show is great and well done. Great meals, healthy cooking. Thank you Trisha !!! item not reviewed by moderator and published
Note: Also the skin was taken off. item not reviewed by moderator and published
how long did you cook it for? item not reviewed by moderator and published

This recipe is featured in:

Comfort Foods, Lightened Up