Double Coated Chicken With Corn Flakes

By carolync

This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.

Ingredients

• 1 3/4 cups corn, flake crumbs
• 1 egg
• 1 cup nonfat milk
• 1 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 lbs chicken pieces
• 3 tablespoons margarine or 3 tablespoons butter, melted
• 2 teaspoons garlic powder
• 1 tablespoon smoked paprika

Details

Servings 1
Preparation time 10mins
Cooking time 55mins
Adapted from food.com

Preparation

Step 1

1 Place corn flakes in a shallow bowl and set aside. 2 In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth. 3 Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine. 4 Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.