This quick and easy meal was a family favorite growing up and is one of Huz’s favorites now. I like to make this on Wednesday nights, I prep everything in the afternoon, and put the dish in the fridge. When I leave to teach those rambunctious 3rd & 4th graders at church class I pop it in the oven with an auto timer program to turn the oven on and off, by the time I am home from church class and Huz is home from martial arts, we have a nice hot steaming dinner waiting for us. I hope you enjoy it also!
Corn Flake Chicken:
- Chicken – Thawed and rinsed off.
- Corn Flakes – 2 or 3 cups poured into a plastic bag or large Tupperware container and crush them slightly with your had
- Flour – 1/2 to 3/4 cup depending on how much chicken you are cooking
- Salt & Pepper – about 1/2 teaspoon of each
- Poultry Seasoning – about 1/2 teaspoon
- Sage – about 1/2 teaspoon
- Onion Powder – about 1/2 teaspoon
- Garlic Powder – about 1/4 teaspoon
- Dill Weed – a few shakes
- Hot Pepper Flakes (Optional, but we like a few shakes of lemon drop hot pepper flakes, adds a nice citrus heat)
- Butter about 1 or 1/2 stick
- Into the large bag or Tupperware (we like Tupperware because we can reuse) crush the corn flakes, add flour and spices. Growing up my mom
guessed at the spices which I usually do also so I provided you with approximates that you can alter if you like one spice flavor more than the other. Then mix all these ingredients together well.
- Grease a glass 9×13 pan or whatever size you are using to bake the chicken in.
- Skin the chicken, then wet lightly under cool water. I just run it under the faucet for a brief second.
- Place into corn flake/four/spice mixture and shake around until coated and place in pan. It will mostly look like it is only coated with flour but you will take care of that in a bit.
- Repeat, dipping all pieces until chicken is done
- Take remaining corn flake mixture and distribute evenly over the chicken.
- Top all the coated chicken with dollops of butter, about a chunk on each piece. If the chicken is big I put two dollops of butter on it. This
adds a little fat and melts into the corn flake topping making it taste better. See picture to the right.
- (Optional) Just before baking I sprinkle with a scant amount fo salt and pepper over whole top.
Bake at 350 oven for at least 1 1/4 hours. If you are using chicken breast then probably will be done in 1 hour. Dark meat generally takes longer due to the bone, but it is the best for this meal. If you want to ensure your chicken is done, poke it with an instant read thermometer, if it reads 180 and juices run clear it is done.
A few tips/ideas:
– This as is recipe will make about 6-12 drumsticks and 4-8 large breasts. If you choose to make more just kind of increase the recipe accordingly. There are no exact measurements.
– An idea…This meal is very “middle of the road” thus it is a wonderful meal to also make and give away. Once every 3 or 4 months it is my turn to provide a meal for a homebound and the last two times (it was the same person) they requested this meal.
– This meal pairs nicely with pretty much any veggie, rice, and a fruit. Sky’s the limit for sides! When we had it Wednesday night I pair it with a quinoa pilaf, and baguette.
Let me know if you have any comments or questions! Thanks and enjoy ~ Megan