Double-Coated Chicken
This classic recipe creates tender, juicy chicken pieces with a crisp, delicious coating of Kellogg's Corn Flakes® cereal.
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Ingredients
| 7 cups | Kellogg's Corn Flakes® (crushed to 1 3/4 cups) |
| 1 | egg |
| 1 cup | fat-free milk |
| 1 cup | all-purpose flour |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 3 pounds | chicken pieces, (without or with skin) rinsed and dried |
| 3 tablespoons | margarine or butter, melted |
Directions
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.