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
Serves 6
Prep time: 15 minutes
Cook time: 1 hour
Ingredients
• 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
Directions
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.
Print this recipe (originally from Cooking on the Side)
{ 15 comments… read them below or add one }
Yummy and crispy – these chicken looks terrific!
Daphne – The evaporated milk sounded so unusual to me, too. But it totally works. Same idea as buttermilk, but different . But if you don’t like chicken skin, I would pass on this all together.
Alexandra – Yea! Enjoy. And come back and let us know your results.
I’m going to try this recipe next Sunday when I have my birthday.
I also use Panko breadcrumbs, but the crushed corn flakes look great. Will definitely try them sometime soon.
this is soo interesting! esp with the evaporative milk! I wont like the skin too but might give this a go.. hmmm
Amy – How come Trevor has muscle? Maybe you should eat what he does. And, my doctor cannot be bribed, but he can be ignored. I told Mom to talk to the hand. She misunderstood.
P.S. Nice shot of the chicken. You even got complimentary napkins/tablecloth/sheets. And you put one crumb on the plate. Good thinkin.’
Dad – (1) I have no muscle. And Trevor is breaking my back. (2) The kids do enjoy stomping on bubble wrap, so I like this idea. (3) I do not believe this. Perhaps you have a fever right now and are not thinking clearly? (4) Showing Mom the hand! Or wait…did you bribe the doctor?
1. You need to lose weight like I need another banana split. Okay, I do NEED another banana split, but I’m not a fanatic about it. I can always just have a cone instead. Go on a SANITY diet and eat, dahling, eat! 2. You’re spending twice as much for pre-crushed corn flakes. You have two kids who will be more than happy to stomp on a box of regular corn flakes and save you a fortune which you can then spend on yourself since they won’t need any more toys. 3. It’s down to 96° here today, so I’m still not thinking chicken. I’m thinking clam chowder. Hot soup cools you down. Don’t ask me how it works. It must be mental since everybody I know is mental.
Your chicken does indeed look good, but I wouldn’t mind having some of the unlucky ducks. Crispy. Skin. Turkey. Skin. Wonder what breaded turkey would taste like? Nah, a waste of good turkey skin.
P.S. Just got my lab results. They might be a mistake, but I have higher good and lower bad than the other household member. Ha! I’m returning my thigh master and leaving the rat race.
Stephanie – Real torture was the other day when I experimented with baked goods for Halloween…and could only have an itty-bitty taste!
Joanne – I know. Everyone is cheering on Fall. I do like it. I just don’t like what comes after it ;-)
Pam – No doubt! First time I made them, I thought they looked (and almost tasted) fried. Seriously good.
Lisa – I place them flat on the baking sheet, but I love your tip about placing them on cooling racks first so the bottom gets crisp, too. I’m going to try that next time.
Jen – I served it with a black eyed peas spinach salad. But roasted potatoes or a green bean casserole would be good. (Btw, those two Luna bars? Gone. And I have to control myself with the gummy carb thingies you gave me…they are like candy!)
Kathy – Love this one and so many others you’ve posted. I need to make that apple pie. Mmmm. Your website is a gold mine!
Isn’t this the best baked chicken? So glad you love it. :-)
Drool…drool…drool.
Now I understand why you said I *have* to make today’s post for Jay. Um, yeah, he’ll want these. *I* want these! Also, a total bonus that the flakes come pre-crushed because that’s always a deterrent for me. Just out of curiosity; what do you serve as a side, if anything?
P.S. I think I found a bar you might like which is also appropriate for Insanity. You’ll get it when I see you.
Well I never knew they made pre-crumbled corn flakes. How cool. I’ll have to look for them. I should make some chicken like this. The crunchy topping is what all the men in my house love the most.
That looks unbelievably crispy, like it was fried! Too bad, none for you.
Haha it’s been about 90 here and I’ve still been pulling out the stew recipes. nothing’s going to get in the way of me and fall. Nothing.
I love the sound of a cornflake crunch topping! All that corn flavor. Yum.
Let’s not mention ice cream. It and I have a love/hate relationship at the moment. You can pass me one of those sugar free pops instead.
More torture for your poor soul! But…this chicken does look amazing. Nothing beats a nice crispy skin, which I’m sure you’re missing right about now!