Sounds strange, but this is a great alternative to breaded
fried chicken. As a kid, this meal
was a treat. Yes, everything tastes great fried, and anytime fried chicken is
listed as a menu item, hands down, I’ll order it! Think about when you bite
into a piece; that initial crunch, that moist chicken, just a perfect combo. There’s
definitely something about that crispy, savory taste that’s in every bite of
chicken. I’ve gone to great
lengths to find the best fried chicken in Philadelphia. Sure, it was a struggle
and some weren’t great, but for the good ones, they were well worth the trip. Unfortunately, as much as I love to eat
fried chicken, I love my arteries more! So, on to baked cornflake “fried”
chicken!
Cornflakes make a great breading. Personally, I think crushing the flakes versus pulsing in a food
processer makes a good, crunchy base. Also, you can get out some daily frustration by crushing them with your hands! In my recipe, I added spices that I like,
but it’s always fun to experiment.
Recipe
1 lb chicken
2 ½ cup corn flakes, crushed
1 tsp garlic powder
1 tsp paprika
½ tsp chili pepper
½ tsp nutmeg
½ tsp salt
1 large egg
2 tbsp milk
1 tbsp olive oil
Directions
Crush cornflakes. Add spices to cornflakes. Beat egg and add
milk and olive oil for egg wash. Cut chicken to size desired.
Dip chicken into
egg wash.
Dip chicken into cornflake mixture.
Can you find the chicken??
Bake at 350F for 25 minutes.
Ready for the oven!!
Looks just like fried chicken, but surprise, it's baked! Has a great crunchy factor from the cornflake crust and is artery friendly!
