Cornflake Chicken

DSC_0731RECIPE #502, DAY #686

FIVE STARS

ORIGINAL RECIPE: “Corn Chip-Crusted Chicken” from May 2017’s Food Network Magazine*

TIMING: 45 minutes, or maybe a little less

DIFFICULTY: Easy

TOOLS: Baking or roasting pan with a rack, a blate

COOK TYPE: Oven

HEALTH: There’s not much to this, except for lean, white meat. With a good sour cream and low-ingredient cornflakes, you are just fine for a dinner entrée that is likely to please the whole family.

DSC_0730EXPERIENCE: This was likely to be kid-friendly, easy, and went down with few, mostly fresh, ingredients. Plus, I have very fond memories of my mom making Corn Flake chicken, which actually become one of the two meals I would whip up for the family in high school.

The chicken is really good this way—better than it has a right to be.

NOTES: Originally, this was corn chip chicken, you know, like Fritos. We thought it was okay, but I still remember the crunchy-chewy, salty-sweet marriage of Corn Flakes and chicken from my childhood, and it was a better marriage. Feel free to use corn chips instead.

There was a very odd “kid-friendly vegetable” that went with this, but I thought about not retaining it because it was really weird. On second thought, the kids did eat it. Find the recipe under “Pretty Weird Kid-Friendly Veggies.”

Feel free to season the cornflake crumbs with some onion flake, garlic powder, Cajun seasoning, poultry seasoning, paprika, parsley, dill, or just more salt and pepper.

***

  1. Preheat the oven to 425F. Set a wire rack over you baking or roasting pan.
  2. In a blate, pour 3 cups cornflakes and crush them to a medium consistency.
  3. Season 4 chicken breasts with salt and pepper, then rub with ¾ cup sour cream.
  4. Dip the chicken in the cornflakes and make sure they are coated all around. Shake off and place on the rack.
  5. Drizzle 2 tablespoons melted, unsalted butter over the top of the chicken.
  6. Bake until crisp and cooked through, 20 minutes or more.

***

Serve with kid-friendly sides, like a baked potato with sour cream and buttered green beans.

LEFTOVER IDEAS: This could be sliced and top a salad, but the crisp will not stick around. You could try reheating in a saute pan with butter, but you don’t want the chicken to cook too much more.

*Recipe changed from the original.

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