Double-Coated Chicken with Kellogg's® Corn Flake Crumbs

Recipe from Kellogg's
Shop Kitchen ▾
  • 1 3/4 cups Kellogg's® Corn Flake Crumbs
  • 1 egg
  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds broiler chicken pieces rinsed and dried
  • 3 tablespoons margarine melted
Preheat oven to 350 degrees F.
Place KELLOGG'S Corn Flake Crumbs in shallow dish or pan. Set aside.
In small 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, skin side up, in foil-lined shallow baking pan. Drizzle with margarine.
Bake at 350 degrees F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Do not cover pan or turn chicken while baking. Serve hot.
3 lbs of boneless, skinless chicken breasts can be substituted for broiler chicken pieces.
MICROWAVE DIRECTIONS: (for one breast)
Combine 1/3 cup KELLOGG'S Corn Flake Crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in shallow dish or pan. Dip 1 whole split chicken breast in 1/4 cup evaporated milk. Coat with Crumbs mixture. Place in shallow glass baking dish. Cover with waxed paper or plastic wrap. Poke several holes in plastic wrap to allow steam to escape. Microwave on HIGH about 8 minutes or until chicken is tender.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 9, chol. (mg) 135, sat. fat (g) 2, carb. (g) 30, sugar (g) 4, pro. (g) 39, vit. A (IU) 486, vit. C (mg) 4, sodium (mg) 430, calcium (mg) 40, iron (mg) 7, Percent Daily Values are based on a 2,000 calorie diet
Back to Top