Baked chicken with corn flakes
  Re: (...)
Does anyone know of the issue that substituted fried cheicken with baked chicken
  Re: Baked chicken with corn flakes by Stickman (Does anyone know of ...)
Welcome Stickman! Glad you could join us. If you know the recipe name I can probably find it for you, or someone will probably be along shortly that knows which recipe it is.

Don't wait too long to tell someone you love them.

  Re: Baked chicken with corn flakes by Stickman (Does anyone know of ...)
So far this is the only one I could find but it doesn't use corn flakes. There was one, I think, that used corn chips though...could that be it?

Oven-Fried Chicken
(Cuisine at home, February 2003, Issue 37, p. 17)

Makes: 8–10 Pieces Total Time: 2–3 Hours Rating: Intermediate

For the Brine—
1/2 cup kosher salt
1/2 cup brown sugar
4 cups hot water

4 cups ice cubes

8 –10 chicken pieces (thighs, legs, and breasts), skin removed, pierced

For the Coating—
3 cups all-purpose flour
2 –3 T. black pepper
1 T. kosher salt
1 T. paprika

2 egg whites

1 cup buttermilk

3 T. vegetable oil

Dissolve salt and sugar for brine in hot water in a large container.

Add ice and stir to cool mixture.

Prepare chicken pieces by removing the skin and piercing the meat with a knife. Add to brine and refrigerate for 1 1/2 – 2 hours. Preheat oven to 450°. Coat a 4-quart Pyrex baking dish with nonstick cooking spray.

Combine flour, pepper, salt, and paprika in a large, heavy bag. Remove chicken pieces from the brine and lightly pat dry. Place a few pieces into the bag of seasoned flour and toss to coat. Shake off excess flour and place on a rack. Let sit 10 minutes.

Beat egg whites to soft peaks.

Add buttermilk and stir gently. Dip floured chicken pieces into the egg white-buttermilk mixture. Put the dipped pieces back into the seasoned flour bag. Shake gently and transfer to the rack. Repeat with remaining chicken.

Heat oil in the prepared Pyrex dish by placing it in the oven for 5 minutes. Set the prepared chicken pieces, meaty-side down, into the hot Pyrex dish; roast for 30 minutes. Remove dish from the oven and carefully turn the pieces over. Return to the oven and roast 20 minutes more. Remove chicken from the oven and let rest 15 minutes before serving.

Nutrition Information (Per per piece):
247 calories 27% calories from fat 7g total fat 30g carb. 2695mg sodium 1g fiber

© August Home Publishing Company
  Re: Re: Baked chicken with corn flakes by TwilightKitten (So far this is the o...)
Here's the other one:

Tortilla Chip Chicken
(Cuisine at home, August 2005, Issue 52, p. 38)

Makes: Four 3–4 oz. Pieces Total Time: 45 Minutes Rating: Easy

For the Avocado Dip—
1 ripe avocado, peeled, pitted
1/2 cup milk (whole or 2%)
1/4 cup sour cream

1/4 cup fresh lime juice
1 T. jalapeño, seeded and chopped
1 T. chopped fresh cilantro
Salt and pepper to taste

For the Chicken—
2 boneless, skinless chicken breast halves (6–8 oz. each)
Salt and pepper

8 oz. plain tortilla chips

1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup purchased bottled salsa

3 T. olive oil

Serve with:
Avocado Dip, above
Tomato wedges

Preheat oven to 375°.

Puree avocado, milk, and sour cream in a food processor or blender.

Add remaining ingredients and pulse until smooth; set aside.

Prepare breast halves by trimming fat and slicing each in half lengthwise. Season with salt and pepper.

Pulse tortilla chips in a food processor until coarsely ground; transfer to a shallow dish. Place flour in a second shallow dish, and in a third shallow dish, blend egg and salsa together with a fork.

Dredge both sides of chicken in flour, then dip into egg mixture to coat. Transfer chicken to ground chips and pat them onto both sides; place on a baking sheet or plate.

Heat oil in an ovenproof saute pan over medium-high. Saute chicken 3 minutes, or until golden brown. Carefully flip chicken, then place the pan in the oven. Roast 8–10 minutes, or until cooked through.

Serve with dip and tomato wedges.

Nutrition Information (Per 1/4 recipe):
521 calories 43% calories from fat 25g total fat 42g carb. 754mg sodium 4g fiber 36g protein
  Re: Baked chicken with corn flakes by Stickman (Does anyone know of ...)
Well, stickman, we aren't having much luck helping you - but.. here's a family favorite oven fried chicken we've been doing for years - maybe you could play with it. It's great for oven fried fish (especially catfish) also!

* Exported from MasterCook *


Recipe By :a Chef's Journey

chicken pieces
1/2 cup Parmesan Cheese -- grated
1/4 cup whole wheat flour
1 teaspoon paprika
1/2 teaspoon salt
1 Dash pepper
1 egg -- slightly beaten
2 T. milk

Rinse chicken pieces; pat dry.
In a plastic bag combine all but egg & milk.
combine the egg & milk in a shallow dish.
Dip chicken in egg mix.; place chicken 2-3 pcs. at a time in plastic bag.
Shake to coat.

Place chicken, skin side up in an oven proof pan .
Bake 375 for 35 to 45 min. or till Chicken is done. Turn the chicken one time during cooking.

Chicken can be eaten hot or cold - either way, it's delicious!


For cornflakes, you could substitute cornflakes crushed, for the flour and parmesan in the above recipe.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Baked chicken with corn flakes by cjs (Well, stickman, we a...)
Here's the one I've been using for years, from BH&G Bridal Edition.

Oven-Fried Chicken

Prep: 20 minutes
Bake: 45 minutes

1 egg, beaten
3 tablespoons milk
1-1/4 cups crushed cornflakes or finely crushed rich round crackers (about 35)
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons butter or margarine, melted
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)


1. In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

2. In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.

3. Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.

4. *Note: To make your own tenders, simply cut 1-1/2 pounds of boneless, skinless chicken breast halves lengthwise into 1-inch strips.

5. Oven-Fried Parmesan Chicken: Prepare as above, except omit thyme and salt and reduce crushed cornflakes to 1/2 cup. For coating, combine cornflakes; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano, crushed; the paprika; and pepper. Stir in melted butter. Continue as above.

6. Oven-Fried Chicken Breast Tenders: Prepare as above, except substitute 1-1/2 pounds chicken tenders* for meaty chicken pieces, increase crushed cornflakes to 1-3/4 cups, and place tenders in a single layer on 15x10x1-inch baking pan. Bake, uncovered in a 400 degrees F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn tenders while baking.

Nutrition Facts per 4 tenders: 250 cal., 7 g total fat (3 g sat. fat), 112 mg chol., 336 mg sodium, 16 g carbo., 0 g dietary fiber, 29 g protein.
Daily Values: 7% vit. A, 3% calcium, 23% iron.
Exchanges: 1 starch, 3 1/2 Very Lean Meat, 1 Fat

Please spay and neuter your pets.
  Re: Baked chicken with corn flakes by Stickman (Does anyone know of ...)
Welcome! This sounds so familiar to me, I'm going to take a look through the back issues I have. I think I made this once upon a time!


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