Recipe by Redsfantracy: Oven Fried Corn Flake Chicken I have 6 boxes of breakfast cereal none of which are corn flakes. I try to keep the sugar content low. SO, I grabbed the oldest box of cereal and ground up enough to be the breading. I like the lemony flavor imparted. They were tender and juicy. Fillets were done (175F) at 30 minutes, so I pulled them. Maybe next time I'll shoot for 165F by dialing back the bake time some. One other variance. I rubbed the seasoning on the meat instead of in the breading before dipping to ensure a well seasoned fillet.
I made this for dinner tonight and it was really good, very crispy & moist. I did use corn flakes, munched them up by hand (didn't want to get my food processor down from the top shelf for something like this Points! LOL) The only change was I used just a little squeeze of fresh lemon juice, and that was perfect for our taste. I did add a picture to the recipe as well:) Thanks Redsfantracy for sharing and Points for your review:)
Note: I forgot to add I drizzled a little melted butter over the chicken to insure the crust wouldn't be dry after reading Redsfantracy's comment..worked well:)
I made this tonight too. I also crumbled it up with my hands. Much easier than getting down an appliance for sure. I thought it was a little dry on the outside, the chicken wasn't dry, just the outside. I'd drizzle a little of the butter mixture over the top next time. I also added a few shakes of dry lemon pepper seasoning to the crumbs. It made it a good oven fried lemon pepper chicken.
Made this again. Used ground up corn checks as the breading. Came out very good again. My breasts must have been bigger this time. Took 40 minutes to get an internal temperature of 165F. No trouble with dryness of the breading. All was moist and juicy.
So far, this is the BEST oven fried chicken I've made! I actually did taste one of corn flakes before I crushed them (maybe 2 years old lol) and they weren't stale! This had a great crunch and the chicken was SO moist! I cut about 8 minutes off the cook time because I thought my breast were a little thinner than usual, and it was perfect. I would love to try this with other cereals, to bad we pretty much always only have the sugary stuff :) Added my pic.
All the cereals I used worked just the same in soaking up liquid as it escaped from the pieces and had about the same flavor save for some honey nut cherrios I used which imparted a slightly sweet flavor to the breading which I enjoyed. All the rest were low sugar type cereals of oat, wheat, bran and rice. I'm wondering how the frosted type cereals would work. Someone else will have to do the experimenting. I'm off of sugar.