RCI-MT.004.0354.001
Double-coated Chicken
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Preparation Time:
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- [http://www2.kelloggs.com/Product/ProductDetail.aspx?product=449 Kellogg's Corn Flakes <sup>®</sup>] (crushed to 1¾ cups)7 cups
- 1 unit
- 1 cup
- 1 cup
- ½ teaspoon
- ¼ teaspoon
- chicken pieces3 pounds(without or with skin) rinsed and dried
- margarine or butter3 tablespoonsmelted
Method
1
Crush the Kellogg's Corn Flakes into 1¾ cups of coarse crumbs and set aside in a shallow dish.
2
Whisk together the egg and fat-free milk in a small bowl to create the wet coating mixture.
3
Combine the all-purpose flour, salt, and pepper in another shallow dish for the first dry coating.
4
Pat the chicken pieces dry with paper towels to ensure they are completely dry before coating.
5
Dredge each chicken piece in the flour mixture, coating all sides evenly and shaking off any excess.
6
Dip the flour-coated chicken into the egg and milk mixture, letting excess liquid drip off.
7
Roll the wet chicken in the crushed Corn Flakes, pressing gently to adhere the coating completely.
8
Preheat the oven to 400°F (200°C).
9
Arrange the double-coated chicken pieces on a greased baking sheet in a single layer without crowding.
10
Drizzle the melted margarine or butter over the coated chicken pieces.
11
Bake for 35–40 minutes until the Corn Flakes coating is golden brown and the internal temperature reaches 165°F (74°C).
38 minutes