Home Forums Forum Recipes Poultry Recipes CORN CRISPED CHICKEN

This topic contains 2 replies, has 2 voices, and was last updated by  ilovechicken 7 years, 5 months ago.

Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
    Posts
  • #15036
    lucky
    lucky
    Moderator

    CORN CRISPED CHICKEN
    1 cup cornflake crumbs*
    1 teaspoon salt or to taste
    1/4 teaspoon ground pepper
    1/2 cup evaporated milk, undiluted
    1 chicken, cut in serving pieces
    Preheat oven to 350F. On a sheet of wax paper combine cornflake crumbs,
    salt and pepper. Place evaporated milk in a shallow bowl. Dip chicken in
    milk; then roll in seasoned crumbs. Place chicken, skin side up, in a
    baking pan. Bake, uncovered for 1 hour, or until cooked through.

    *If you don’t have cornflakes, you can substitute almost any
    breakfast flakes as long as they don’t have raisins in them. (The raisins
    can scorch in the oven.)

    For variation, you can add 1 teaspoon dried italian
    seasonings or 1 teaspoon chili powder or 3/4 teaspoon curry powder to the
    cornflake crumbs.

    #60812

    ilovechicken
    Member

    Hey Lucky! Thanks for sharing this recipe. I might as well try this later tonight, good for a dinner for two.. 😀 😀 😀

    Chicken thighs would be great for this, right? or breasts? I usually used breasts for baked chicken recipes but what do you think?

    And is that 1 tsp salt for 1 whole chicken?

    I think I’ll take your advice on adding some italian seasonings or curry powder to add some flavor.

    Cheers 😉

    #60809
    lucky
    lucky
    Moderator

    1 tsp salt for Me……. more maybe, but with the Italian seasonings, you shouldn’t need more…….

    if you aren’t using a dissected chicken, I would go with thighs ; they tend not to dry out as much………..
    LT

Viewing 3 posts - 1 through 3 (of 3 total)

You must be logged in to reply to this topic.