I’ve heard of cornflake chicken before, but never made it before. I was left with a whole box and a half of cornflakes after making the chocolate covered cornflakes, and was at a loss as to what to do with it. I had every intention of following the instructions on the back of the box, and make it that way, but one of the ingredients was milk. I then decided to veer away from that recipe and made up my own, still keeping the cornflakes as a crust. Gary was a little hesitant, because he thought it would taste weird, but it didn’t at all!
I started off with a batter and coat recipe and took it from there. I originally added the amount of water posted below, but added more because the batter looked thin. I adjusted it back and think it will work better this way. I also adjusted how I originally seasoned the chicken. I originally seasoned the batter instead of the chicken, so the flavor was all gone once baked. I’ve revised it to show the seasoned chicken and crust instead.
Even though Gary was a little wary, he thought it was pretty good. The crunch was there, and you can’t really tell that it’s cereal. I will definitely try this again with my changes noted below.
Cornflake Crusted Bake Chicken
a Cathy original!
3 cups cornflakes, crushed
2 tsp red pepper flakes
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 egg, lightly beaten
1/3 cup water
1/4 cup flour
Preheat oven to 350° F. Line a sheet pan with foil and spray with cooking spray. Set aside.
In a food processor, crush the cornflakes until it equals ab0ut 1 1/2 cups of crumbs. Place in a wide bowl, mix in red pepper flakes, onion and garlic powder and set aside.
Pat the chicken dry and season with salt and pepper.
In a large tupperware container (or a tightly lidded bowl or zip top bag), mix the egg, water and flour. Add chicken and cover. Shake to coat completely.
Using tongs, remove chicken from bowl, shake off excess liquid and coat with cornflake crumbs. Transfer to a single layer on baking sheet. Repeat until all chicken is coated with crumbs.
Bake for 45-50 minutes in preheated oven, or until juices run clear.