Oven-Fried Corn Flake Chicken

by Bob Sassone, Posted Apr 13th 2007 @ 4:02PM

Here it is April 13 and I'm ashamed to suddenly realize that I didn't cook chicken once during the winter. Oh, I made plenty of dishes that had chicken in it (mixed with pasta, with vegetables, with rice), but they were made with Perdue Short Cuts, chicken that was already cooked an cut up for me. But I didn't actually buy chicken from the store and make something myself. This recipe is going to change that, if for the only reason it contains breakfast cereal.

Oven-Fried Corn Flake Chicken

2 lbs of boneless, skinless chicken breasts
1 tsp dried thyme
1 tsp dried sage
1/4 cup buttermilk
2 1/2 cups finely ground corn flakes
vegetable oil
pinch of allspice
pinch of cayenne pepper
salt and pepper

Pre-heat oven at 350. Lightly oil a 9" x 13" baking dish. Place chicken breasts between two pieces of wax paper. Flatten breasts with a mallet or other instrument. Cut meat into two inch slices. Combine thyme, sage, allspice, cayenne, salt, pepper and buttermilk in a bowl. Add chicken, turning it to cover completely. Cover with plastic wrap and place in fridge for 30 minutes. On a rimmed baking sheet, spread corn flakes and coat each piece of chicken, pressing flakes into the chicken. Bake 30 to 40 minutes unti chicken is cooked thoroughly.

I've seen recipes that use corn flakes before (and I recall chicken recipes made with potato chips and Triscuits, I think), but I've never done it myself. Now I have to find something to serve on the side. Maybe milk?

Filed Under: Newspapers, Ingredients
Tags: allspice, boston globe, boston.com, chicken, chicken recipe, ChickenRecipe, corn flakes, over-fried corn flake chicken, perdue, poultry, sage, thyme

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Reader comments (Page 1 of 1)

4-13-2007 @5:19PM Dr Electro said... Why has nobody made reference to the fact that Slashfood has been nominated for an award???? Nicole? Go to

http://www.bloggerschoiceawards.com/blogs/show/3145

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4-13-2007 @7:11PM Jennifer said... This is close to a recipe that my mom made forever when we were growing up.

But you can make life so much easier on yourself if you put the cornflakes into a ziploc bag with the spices (and you can really use whatever spice you like... I add garlic/cayenne/ginger/corriander)... then crush the cornflakes and toss in the chicken.

Coat and toss out the bag!

I also skip the buttermilk deal and just brush the chicken with whatever seems interesting at the time... BBQ sauce/mustard/olive oil...

Also, try it with honey nut corn flakes for a sweet crunch!
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4-13-2007 @7:54PM Susan said... Preheat oven to 375. Put a couple of chicken leg quarters in an 8 x 8 pan. Drizzle on some olive oil. Sprinkle generously with parmesan cheese and dust with garlic powder. Bake for one hour. Baste with pan juices and return to oven until golden brown. Consume. Quick, cheap and easy.
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4-13-2007 @8:23PM tedmom said... This is my mom's "secret recipe" - how'd you get it? ;) The buttermilk is key, tho, it really does tenderize the chicken.
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