CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CORN CHIP-CRUSTED CHICKEN
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
- Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
- Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.
Nutrition Facts : Calories 710, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 809 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 55 grams, Sugar 6 grams
CORN-CRISPED CHICKEN
Another family favorite that I've been making for years; ever since I found it on the back of a box of Kellogg's Corn Flakes. It is very quick, easy, and delicious.
Provided by Happy Hippie
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Wash chicken pieces and dry thoroughly.
- Dip chicken pieces in evaporated milk.
- Roll pieces in mixture of corn flake crumbs, salt and pepper until well coated.
- Place skin-side up in a shallow baking pan lined with foil, do not crowd.
- Bake in a moderate 350 detree oven for about an hour or until tender and juices run clear.
- there is no need to cover pan or turn chicken while cooking.
Nutrition Facts : Calories 703.1, Fat 45.2, SaturatedFat 13.7, Cholesterol 221.9, Sodium 1205.3, Carbohydrate 15.4, Fiber 0.4, Sugar 1.5, Protein 55.9
STIR-FRIED CHICKEN WITH CREAMED CORN
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix the chicken with the soy sauce, the sesame oil and the wine. Put the peanut oil into a deep skillet or wok, preferably nonstick, and turn heat to high. Drain chicken. When oil is hot, add chicken to skillet, and cook, undisturbed, until bottom browns, about 2 minutes. Stir once or twice, and cook 2 minutes longer. Turn the heat down to medium-low.
- Add the garlic, the ginger and the chili to the skillet, and stir; 15 seconds later, add the creamed corn and the corn kernels. Cook, stirring occasionally, until heated through, 3 or 4 minutes. Garnish, and serve over white rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 711 milligrams, Sugar 5 grams, TransFat 0 grams
CORN-CRISPED CHICKEN AND POTATO DINNER
Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
- In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
- In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.
- Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.
Nutrition Facts : Calories 385, Carbohydrate 40 g, Cholesterol 90 mg, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1/4 of Recipe, Sodium 830 mg, Sugar 6 g
OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Provided by Irma S. Rombauer
Categories Chicken Bake Quick & Easy
Yield Makes 4 servings
Number Of Ingredients 13
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.
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CORNFLAKE-CRUSTED BAKED CHICKEN
This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
- In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
- Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
- Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
Nutrition Facts : Calories 415 g, Fat 19 g, Protein 4 g
More about "corn crisped chicken recipes"
SKILLET CHICKEN WITH CREAMED CORN - FAMILY FOOD ON …
From familyfoodonthetable.com
CORN CRISPED CHICKEN - KELLOGG'S
From kelloggs.com
CORN FLAKE CRUMB BAKED CHICKEN - JAMIE GELLER
From jamiegeller.com
CRISPY CORN FLAKE CHICKEN | SWANKY RECIPES
From swankyrecipes.com
BACON CREAMED CORN WITH CRISPY CHICKEN THIGHS
From simply-delicious-food.com
EASY CRUNCHY CORNFLAKE CHICKEN - COOKING PERFECTED
From cookingperfected.com
CORNMEAL CRISPY CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST OVEN-FRIED CHICKEN - THE ANTHONY KITCHEN
From theanthonykitchen.com
3.8/5 (21)Total Time 1 hrCategory Dinner, Main CoursePublished May 11, 2020
BEST GARLICKY CREAMED CORN CHICKEN RECIPE - DELISH
From delish.com
OVEN FRIED CRISPY CORNFLAKE CHICKEN - HEALTHY UNFRIED CHICKEN …
From toriavey.com
WHAT TO COOK RIGHT NOW: OUR 29 BEST JULY RECIPES | EPICURIOUS
From epicurious.com
OVEN-FRIED, CORN FLAKE-CRUSTED CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
SLOW-COOKED CHICKEN WITH A CRISP CORN CRUST - CTV
From more.ctv.ca
CORNFLAKE CHICKEN (CRISPY AND DELICIOUS!) | THE RECIPE CRITIC
From therecipecritic.com
CORN-CRISPED CHICKEN RECIPE (1966) - CLICK AMERICANA
From clickamericana.com
CHICKEN FLAUTAS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
50+ BEST BONELESS CHICKEN THIGH RECIPES
From allrecipes.com
BEST CREAMY CHICKEN & CORN SKILLET RECIPE - DELISH
From delish.com
FROM-SCRATCH KING RANCH CHICKEN RECIPE - TASTING TABLE
From tastingtable.com
CHICKEN DINNERS: OVEN-FRIED, CORN FLAKE-CRUSTED CHICKEN - SERIOUS …
From seriouseats.com
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love