Flora’s Cornflake Chicken

Over the last few week’s my sister has shared two easy chicken recipes. Her turkey meatballs and her easy roast chicken. Today she is sharing another one of her favorite chicken recipes. My kids would love this made into nuggets. 

Corn flake crumbs and shredded parmesan cheese make a flavorful and crispy crust for this baked chicken recipe. With only a few ingredients, this dish is quick and easy to prepare and much healthier than typical fried chicken.

Although I usually use boneless, skinless chicken breast halves, you can cut the chicken into smaller pieces to make chicken tenders or chicken nuggets. Just remember to reduce the cooking time accordingly ( about 20-30 minutes).

We find this recipe works great for those eating gluten free/wheat free as well. Simply replace the corn flakes with gluten-free corn flakes (you can typically find these down the natural food or gluten-free aisle of your local grocery store).

The corn flakes are best ground fairly fine, so a food processor works best. If you don’t have a food processor, simply place the crumbs in a resalable freezer bag and crush by rolling over with a rolling pin. This takes a little more effort, but it will also work.

 

 

Lynn's Kitchen Adventures

Comments

  1. Mama Owl says:

    Hmmm… I make cornflake chicken, but it is a little different. I never thought to make it “italian” and serve it with pasta and sauce! My family would love it this way! Kind of a “poor mans” veal parmesan! This will definitely make it onto the menu next week. Thanks!

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