FRIED CORNFLAKE CHICKEN RECIPES

Name: Oven-Fried Chicken with a Corn Flake Crust
Yield: Makes 4 servings
Ingredients: Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.; 3 1/2 pounds chicken parts; Salt and ground black pepper to taste; ground black pepper; 2 large eggs; 1/4 cup milk; 2 1/2 cups crushed corn flakes; 2 teaspoons salt; 1/2 teaspoon ground black pepper

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST RECIPE | EPICURIOUS

Oven-Fried Chicken with a Corn Flake Crust Recipe | Epicurious image

For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.

Provided by Irma S. Rombauer

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
3 1/2 pounds chicken parts
Salt and ground black pepper to taste
ground black pepper
2 large eggs
1/4 cup milk
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
2 to 3 tablespoons melted butter
Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

BUTTERMILK BAKED CHICKEN RECIPE | THE NEELYS | FOOD NET…

Buttermilk Baked Chicken Recipe | The Neelys | Food Net… image

Provided by Patrick and Gina Neely : Food Network

Total Time 13 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

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BUTTERMILK BAKED CHICKEN RECIPE | THE NEELYS | FOOD NET…

From foodnetwork.com
Reviews 4.3
Total Time 13 hours 0 minutes

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

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