Grandma Pat's Oven Fried Cornflake Chicken

Made this last night on 2 friends recommendations.   I have zero luck with coating sticking to baked marinated chicken.   This tasted wonderful, but once you started slicing, the coating came off. 

I had 4 decent sized boneless skinless chicken breasts, so I increased the amount of cornflakes to 4c.   I used 9oz of Ken's Light Options with Romano & Red pepper.  Instead of the garlic salt, I used Carol's suggestion to use garlic powder and onion powder.

Thank you Carol and Linda for the heads up on this one and big thanks to Kelsey at the Naptime Chef for the recipe.

* Exported from MasterCook *

Grandma Pat’s Oven-Fried Corn Flake Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large chicken breast or tenders- ( I used 4 good sized boneless skinless breasts)
1c Italian dressing-(used 9oz Ken's Light Options with Romano & Red pepper )
1 tablespoon garlic salt-(I used 1t garlic powder and 1t onion powder)
3 cups crushed corn flakes-(I used 4c

Heat oven to 350.   Line a baking sheet with foil.    Place chicken in a ziptop bag and add dressing.   Seal and refrigerate for 30 to 45 mins.

In food processor, crush cornflakes and add onion and garlic powder, place in a shallow dish or 8x8 pan.   Spray baking sheet with cooking spray.   Coat chicken with cornflake mixture,  and place on sheet.    Bake for approximately 35 mins, or until center is cooked through.
Source: The Naptime Chef  


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