Frosted Flake Chicken Recipes

FROSTED FLAKE CHICKEN TENDERS

Steps:

• Preheat oven to 400°. Line a large, rimmed baking sheet with foil and place a cooling rack on top.
• In a shallow bowl, season flour with salt and pepper. In another bowl, add eggs and 1 tablespoon maple syrup, then beat to combine. In a third shallow bowl, add Frosted Flakes crumbs and season with more salt and pepper.
• Dredge tenders first in flour, then in egg mixture, then in Frosted Flakes. Transfer to rack and bake until chicken is cooked through and coating is crispy and golden, about 25 minutes.
• In a small bowl, mix mustard with remaining maple syrup.
• Serve tenders with maple mustard.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
• Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
• Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

FROSTED FLAKE CHICKEN

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 Frosted Flakes with oil, cayenne, and 1 teaspoon salt. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned Frosted Flakes, 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.

FROSTED FLAKE CHICKEN

Steps:

• Dip chicken in melted butter.
• Roll chicken in frosted flakes, garlic and pepper.
• Place pieces of chicken skin side up not touching on a greased cookie sheet. Sprinkle with remaining butter and crumbs.
• Bake at 350 degrees about 1 hour or until done.