Looking for a chicken recipe that is topped with corn flakes . Had it yrs ago, and LOVED it!?

Question

I know that you bake the chicken, add other ingredients then top w/ the corn flakes ... Any help would be GREAT :) ... thanks ahead of time!

Answer 1

YOU crushed up your Corn Flakes. Melt a stick of butter. Mix the 2 together. Roll your chicken in the mixture.VOILA! You can add herbs & spices. Then bake!


Rice Krispies or Corn Flake Chicken
time: 60 minutes

4 garlic cloves, peeled and minced
1 small onion, peeled and sliced
1 teaspoon dried oregano
1 tablespoon ground cumin
1/4 cup fresh orange juice
1/4 cup fresh lime juice (or use all orange juice)
1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat
4 tablespoons melted butter
2 cups Rice Krispies, lightly crushed, or corn-flake crumbs

In a large bowl, combine cloves, onion, oregano, cumin and juices. Add chicken and toss; let sit while you heat oven, or marinate it, refrigerated, for up to a day. Heat oven to 425 degrees. Spread half the butter on a 9-by-12 baking dish. Put Rice Krispies or corn flakes on a plate and roll chicken in them, patting to help crumbs adhere. Carefully transfer to baking dish. Drizzle chicken with remaining butter and bake, rotating pan so pieces brown evenly, until they are browned and cooked through, 30 to 40 minutes. Serve hot.

Yield: 4 servings.


CRISPY SOUR CREAM CHICKEN

2 to 3 pounds chicken pieces
FOR THE MOIST COATING:
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/8 teaspoon pepper
FOR THE DRY COATING:
3/4 cup corn flake crumbs

Mix the ingredients for the moist coating together in a large bowl. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours if time permits.

WHEN READY TO COOK:
Preheat oven to 350 degrees F. Line a baking pan with foil.

Roll chicken pieces in corn flake crumbs to coat. Place on prepared baking pan.

Bake at 350 degrees F for about 45 minutes or until chicken tests done.

Makes 4 to 6 servings

Answer 2

RE: Anyone have a fried chicken recipe using crushed corn flakes for coating chicken? My sister in law would cook the best fried chicken using crushed corn flakes to coat the chicken. It was fried, not baked, but either recipe would be appreiciate. She passed away a few years ago, and unfortuately I didn't get the recipe. I believe at one time it was on the box of corn flakes....

Answer 3

the recipe I had was you roll the chicken in ranch dressing and then in the corn flakes.. bake and enjoy

Answer 4

Here's a few, take your pick! I hope you find the one your looking for!

Corn Flake Chicken Nuggets Recipe

1 lb boneless skinless chicken breasts, cut into nuggets
1/2 cup bottled barbecue sauce
1 cup corn flakes, coarsely crushed
1 dash garlic powder

makes 4 servings

35 minutes 10 mins prep

Combine chicken and BBQ sauce in bowl.
Crush corn flakes in zipper bag.
Season with garlic powder.
Shake sauce coated chicken a couple of pieces at a time in zipper bag with crushed corn flakes Bake on baking sheet at 350 for 25 minutes or until done.
Serve with BBQ sauce for dipping.
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Corn Flake Chicken Breasts

The corn flake crumbs make these chicken breasts taste great. A tad bit different than we are all used to, but good none the less.

5-6 chicken breasts
cornflake crumbs
eggs
flour

makes 6 servings
1 hour 5 minutes 20 mins prep

Pound Chicken breasts thin. (or however thick you like)
Dip each chicken breast in egg, flour and then roll in corn flake crumbs.
Place on greased baking pan and bake at 350 for about 45 minutes, or until chicken is not pink in middle of thickest piece.
You may add chicken seasoning, or salt and pepper to taste, if you think it needs some flavor. This is great served with mashed potatoes and green beans.
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Breaded Ranchero Chicken Recipe

Chicken breasts with a kick of ranch! Cut this recipe in 1/2 to feed a smaller group.

2 lbs boneless skinless chicken breasts
3/4 cup parmesan cheese
3/4 cup crushed corn flakes
1 envelope ranch dressing
1/2 cup melted butter or margarine

8 servings
50 minutes 5 mins prep

In bowl, combine cereal, salad dressing mix and cheese.
Dip chicken into melted butter, then dip into above mixture.
Bake in a greased, 9x13 dish, uncovered at 350 degrees for about 45 minutes.
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Chicken Tetrazzini Recipe

CASSEROLE
4-5 cups cooked chicken, cut into large bite-size pieces (I use meat from 3-5 pound fryer, boiled, skinned, deboned and drained)
1 (8 ounce) package spaghetti or narrow egg noodles, cooked al dente according to package directions,drained
1 cup chicken broth
1 medium onion, grated
1 can 98% fat-free cream of mushroom soup, undiluted
1/4 cup butter
2 ounces sharp cheddar cheese, grated or shredded (1/2 cup)

TOPPING
1/4 cup butter, melted
2 cups crushed corn flakes

8 servings
1 hour 30 minutes 45 mins prep

Preheat oven to 350 degrees.
Spray a 1-quart casserole and a 2-quart casserole (or 1 3-quart casserole) with non-stick cooking spray.
To melted butter, add onion, soup, cheese and chicken broth and stir to mix.
Set aside.
In casserole dish, beginning with chicken layer, alternate layers of chicken, spaghetti (or noodles) and cheese sauce, making two layers and ending with sauce.
Add corn flake crumbs on top of casserole.
Drizzle with melted butter.
Bake for 30-45 minutes until hot in center.
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Potluck Chicken Casserole Recipe

1/2 cup fresh mushrooms (chopped)
3 tablespoons onions (finely chopped)
2 garlic cloves (minced)
4 tablespoons butter (divided)
3 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup mayonnaise
4 cups cooked chicken (cubed)
3 cups long grain rice (cooked)
1 cup celery (chopped)
1 cup frozen peas (thawed)
2 ounces pimientos (drained)
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup corn flakes (coarsley crushed)

8-10 servings
1 hour 5 minutes 30 mins prep

In a saucepan over medium heat, saute mushrooms, onion and garlic in three tablespoons of butter until tender.
Stir in flour until thoroughly combined.
Gradually add milk; bring to a boil.
Cook and stir for two miutes or until thickened and bubbly.
Remove from the heat; stir in mayonnaise until smooth.
Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well.
Spoon into an ungreased 13x9 inch baking dish sprayed with pam.
Melt remaining butter; toss with cornflakes. Sprinkle over casserole.
Bake uncovered, at 350 degrees for 30-35 minutes or until bubbly.
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Chicken Florentine/Divan Recipe

2 whole chicken breasts (boneless, skinless - cooked and cut into bite-sized pieces)
3 (10 ounce) boxes frozen cut spinach, thawed and squeezed (use broccoli for Chicken Divan)
Butter or cooking spray
1 can cream of mushroom soup
1 1/2 cups Hellmann's mayonnaise
2 teaspoons lemon juice
1 1/2 teaspoons curry powder
1 cup mild cheddar cheese, shredded
corn flakes

6-8 servings
1 hour 20 minutes 40 mins prep

Boil the chicken breasts until they are cooked (20-30 minutes) then cut them into bite-sized pieces.
Preheat oven to 350 F degrees.
Mix the soup, mayonnaise, lemon juice, and curry powder in a bowl.
Spray a 9 X 13 casserole dish with butter or cooking spray.
Layer the casserole first with spinach then with chicken.
Cover with sauce.
Top with cheese and finally with corn flakes.
Bake for approx.
30-40 minutes until cheese is melted and sauce bubbles.
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