Double-Coated Chicken with Corn Flakes

Kellogg’s

7 cups corn flakes cereal (crushed to 1 ¾ cups)

1 egg

1 cup fat-free milk

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

3 pounds chicken pieces (with or without skin) rinsed and dried

3 tablespoons margarine or butter, melted

Let the cathartic crunching of the corn flakes begin!

Place corn flakes cereal in shallow dish or pan. Set aside.

In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

Bake at 350F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165F. Do not cover pan or turn chicken while baking. 

This is only 2 1/2 pounds of chicken, but I didn't feel like starting another baking sheet.

Serve hot.

You know it's a fancy dinner when there's a pre-bagged salad involved.

My Rating: 3/5 "This recipe has good intentions, and it's certainly fun to make. The sweetness of the corn flakes adds a nice element to the chicken. That said, it's kind of bland. We at it as-is for a while, but then my partner had the wonderful idea of adding maple syrup to it, chicken-and-waffles style. That made the dish much more enjoyable!"