This is a tricky time of year. Do you swap out those shorts and sleeveless tops for pants and a shawl? Do you deflate the blow-up pool and cover the patio furniture? Do you start looking through all your cookbooks for soups, stews, and casserole recipes?
Let me rephrase that. This is a tricky time of year if you live in Northern California. Because while most of the country seems to be cooling off, it’s 101 degrees where I am. The last thing on my mind is hot soup.
All I’m really thinking about is ice cream (which the Insanity program won’t allow) and sugar-free popsicles, which I have stocked up on. Compromise.
But I think a great chicken dish works anytime of year. I found this recipe about two months ago, and since then it’s become a regular in our line-up. Panko breadcrumbs are my usual go-to chicken and pork coating, but I was immediately sold on the crushed up corn flakes (which, btw, come pre-crumbled in a box from Kellogg’s. You can find it in the grocery isle where all the other breadcrumbs are sold.) They are so crunchy, with a slight sweetness. And after only 10-15 minutes of prep, you just sit back and wait.
Chicken skin is a big no-no with Insanity, so I have eight long weeks before I can make this again. But you don’t have to wait! Lucky ducks.
Crispy Corn Flake Baked Chicken
Prep time: 15 minutes
Cook time: 1 hour
• 1 cup corn flake crumbs
• 1 1/2 teaspoon seasoned salt*
• 3 pounds broiler chicken pieces (I used legs and thighs), skin on, rinsed and dried
• 1/2 cup evaporated milk
• 2 tablespoons butter, melted
Preheat oven to 350. Coat a shallow baking pan with cooking spray, set aside.
In a bowl, combine corn flake crumbs and seasoned salt. Dip chicken pieces in evaporated milk and coat with corn flake crumbs mixture (press down a little, so the crumbs stick.) Place on baking pan in a single layer, skin side up. Drizzle with butter.
Bake for 1 hour or until chicken is tender, no longer pink and juices run clear. (Do not cover pan or turn chicken while baking.)
*Seasoned salt usually consists of salt, onion powder, garlic powder, dried thyme, dried parsley, and dried oregano. I have a pre-mixed blend by McCormick, but you can make your own.
(originally from Cooking on the Side)