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.
FREEZER READY CORNFLAKE CHICKEN FINGERS
If you have ever wished you knew how to make homemade frozen chicken fingers, ready to pop into the oven straight from the freezer - here is a recipe for you. Make several batches of these and store them in freezer bags - you don't need to thaw them to cook them. The amount of servings varies based on how thinly your cut your chicken strips - usually about 3-4 strips per chicken breast half, and usually 3-4 chicken breast halves come out to one pound. To make these kid friendly, you may leave out the hot sauce.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a cookie sheet that will fit into your freezer with foil and have ready to go.
- Mix together cornflakes, parsley, and salt in a shallow dish.
- Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
- Cut each chicken breast into several long strips, trimming any fat.
- Drop the chicken strips into the wet mixture and stir to coat well.
- Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
- Set each coated strip onto the foil lined pan, leaving a little space between each.
- Freeze until firm- approximately 2 hours or so.
- (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
- When ready to serve, preheat oven to 425 degrees F.
- Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
- Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
- Serve warm with a bowl of dressing for dip.
Nutrition Facts : Calories 252.1, Fat 13.4, SaturatedFat 2.3, Cholesterol 79, Sodium 540.5, Carbohydrate 7.1, Fiber 0.3, Sugar 1.4, Protein 24.9
CORN FLAKE CHICKEN FINGERS RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
CORNFLAKE-CRUSTED CHICKEN TENDERS
Provided by Lindsay Landis
Categories Chicken Bake Kid-Friendly Back to School Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
CORN FLAKE CHICKEN FINGERS
These chicken fingers are delicious and crispy without being fried!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
AIR FRYER CORNFLAKE CHICKEN FINGERS
Crispy, crunchy chicken fingers ready in under 30 minutes. For a complete meal, I serve them with coleslaw, corn on the cob, and a dipping sauce.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the air fryer to 375 degrees F (190 degrees C).
- Season chicken tenders with poultry seasoning, salt, and black pepper. Dip in egg and then coat with crushed cornflakes. Place in the air fryer basket and spray with avocado oil.
- Air fry for 7 to 8 minutes. Flip chicken tenders, spray with avocado oil again, and air fry for an additional 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 375 calories, Carbohydrate 13.9 g, Cholesterol 231.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 55 g, SaturatedFat 2.8 g, Sodium 1419.4 mg, Sugar 1.7 g
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