How to make it

  • Preheat oven 350 degrees
  • In a plastic bag, add chicken, salt and pepper, melted butter and cornflake mix well together until chicken cover with cornflake.
  • In a baking pan lined up chicken pices, covered with the rest of cornflake and cover with foil or led.
  • Extra butter can be use more while cooking if it to dry....Chicken need to come out very soft and moist., ganish with parsey and it ready to serve. ENJOY..

Reviews & Comments 4

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  • Good4U 6 years ago
    Review in IMI
    Cornflake Chicken
    Was this review helpful? Yes Flag
    " It was excellent "
    lilliancooks ate it and said...
    I made this after Knoxcop mentioned it in the "I Made It" group. I made it like she did except I used 3 chicken cutlets that I cut into strips. This was very good and it tasted very close to fried chicken. It baked up nice and crunchy! My kids loved it, so I'll probably make it often! I added my photo!
    Was this review helpful? Yes Flag
    " It was excellent "
    knoxcop ate it and said...
    I took the general "gist" of this recipe and made my own inference--since the instruction here was a bit skewed. The overall idea of the recipe is very good.

    I had chicken legs to work with, so I melted 2 Tbls butter in an 11x7 Pyrex. Mixed one egg with some half&half as a "wash". Used 1 teaspoon black pepper, 1 teaspoon Nature's Seasons salt, and 1 1/2 cups cornflake crumbs. Rolled the chicken in that and baked for 1 1/2 hours at 350. (We like our chicken very well done! You might do only an hour or so...) No turning, no foil covering on the dish.

    The chicken legs came out crunchy and delicious. It basically tasted EXACTLY LIKE "Shake & Bake" chicken---but I'm thinking marginally less expensive.

    Finally, this is the first time I've ever "changed up" a recipe to make it my own, and then reviewed on it. I believe a recipe should be reviewed on it's own merits. There is another recipe site where this sort of thing is done on a daily basis---changing the recipe almost 100% then making a review based on that. Drives me crazy over there.

    With that said, I am giving this recipe a "5" based on ideation and merit of flavors. The other part was my infusion and what I felt the recipe needed to be complete. Enjoy as you will...

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  • recipeguru 12 years ago
    I've made chicken similar to this (there's an egg & some buttermilk somewhere in my version)! Always a treat 'cause folks can never believe that this ISN'T fried chicken - and I'm a "down-home cook" from southern West Virginia !

    Hmmmm....I just might have to give this a try again soon!
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