1 Video | Photo: Chicken Baked in Cornflake Crumbs Recipe
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.
Per Serving: Calories: 392; Total Fat: 21 grams; Saturated Fat: 6 grams; Protein: 32 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 0.5 gram; Cholesterol: 139 milligrams; Sodium: 442 milligrams
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By foodie_luv
on April 25, 2013
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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.
By cshelton51
St. Clair, MO
on April 25, 2013
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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!
By susanrogers228_...
phoenix, az.
on April 24, 2013
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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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