The other night, I was able to steal away a few minutes to watch The Food Network! Crazy, huh?! Trisha Yearwood was on sharing her mother’s baked chicken recipe. I was intrigued because I have heard of corn flake toppings. But, I’ve honestly never tried it. With chicken being a huge part of our diet, I thought, what the heck! I bought some corn flakes and set to work on this crispy baked chicken. I have to say, the cornflakes stayed on perfectly and gave it the perfect crunch! The chicken reminded me of KFC extra crispy chicken, but no frying necessary! Nice! Here’s the recipe for this Corn Flake Crusted Baked Chicken With Ranch and Buttermilk Coating –
- Baking times will vary depending on the cut you are using. Use this chart for deciding on how long to bake your particular cut of chicken.
- 8 Chicken Thighs or Breasts - best with skin left on
- Buttermilk - about 1 cup, or enough to fill up the bottom of a large pan for coating chicken
- 1 package of Ranch Dressing Mix
- About 3 cups of Corn Flakes (Crushed) - I used Kellogs
- Salt, and Pepper
- Preheat your oven to 350 degrees
- Now set out a pan, or large bowl of buttermilk - if you don't have buttermilk, add a little squeeze of lemon juice to regular milk. Let is sit for a few minutes, and it turns to buttermilk!
- Whisk in your seasoning
- In a separate pan pour in crushed cornflakes
- Pour buttermilk into a shallow container, and mix in the ranch dressing packet contents
- Place your chicken in the milk and using tongs coat both sides
- Use tongs to lift the chicken out of the buttermilk, and place into the cornflakes
- Coat both sides
- Set onto a baking sheet - I used non stick foil
- Sprinkle chicken with salt, and pepper
- Set in the oven and depending on your chicken pieces bake 40+ minutes (temp in the meatiest part should read 170, meat should not be pink at the bone, and juices should run clear) Use the baking chart above to help with length of cooking time
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~Melissa – KidFriendlyThingsToDo.com