This is another one of those recipes that I remember making as a young child. My sister had a cookbook that was full of recipes that were simple enough a youngster could make with supervision. I had an updated version of the same book (albeit with slightly different recipes). One of its recipes, which soon became a family favorite, was cornflake chicken.
It looks and tastes a lot like fried chicken, only it's baked instead of fried. The crushed cereal provide an extra bit of "crunch" that breadcrumbs can't provide. And in addition to being simple to make, it's pretty versatile, too. The recipe calls for cornflakes, but if you're not a fan of them (or are concerned about your gluten intake and aren't sure whether the flakes are 100% free), Corn Chex will work too.
Ingredient list
1 lb chicken tenders
2 cups crushed cornflakes
1/2 cup butter
Preheat oven to 350
Pour the crushed cereal into a gallon size Ziploc bag, but do not seal. In a small, microwavable bowl, cut the butter into pieces and nuke just until the butter is melted.
One at a time, dredge each tender through the butter, then toss them into the Ziploc bag. Shake to coat each one, then place the tenders into an 8*8 baking pan. Pour any leftover cereal and butter over top the coated chicken.
Bake approximately 45 minutes. This is best if served right away, as the cereal will lose a bit of the crunch factor when it's reheated. I recommend eating it with potatoes.
Bon Appetite!
Tags: gluten free, chicken, butter, cornflakes
It looks and tastes a lot like fried chicken, only it's baked instead of fried. The crushed cereal provide an extra bit of "crunch" that breadcrumbs can't provide. And in addition to being simple to make, it's pretty versatile, too. The recipe calls for cornflakes, but if you're not a fan of them (or are concerned about your gluten intake and aren't sure whether the flakes are 100% free), Corn Chex will work too.
Ingredient list
1 lb chicken tenders
2 cups crushed cornflakes
1/2 cup butter
Preheat oven to 350
Pour the crushed cereal into a gallon size Ziploc bag, but do not seal. In a small, microwavable bowl, cut the butter into pieces and nuke just until the butter is melted.
One at a time, dredge each tender through the butter, then toss them into the Ziploc bag. Shake to coat each one, then place the tenders into an 8*8 baking pan. Pour any leftover cereal and butter over top the coated chicken.
Bake approximately 45 minutes. This is best if served right away, as the cereal will lose a bit of the crunch factor when it's reheated. I recommend eating it with potatoes.
Bon Appetite!
Tags: gluten free, chicken, butter, cornflakes