Baked Crispy Chicken
Crispy baked chicken with a savory coating of corn flakes, seasoned with Accent, salt, and pepper. Perfect for a flavorful, crunchy family dinner or weekend gathering.
Ingredients
Instructions
- Cut the chicken into pieces.
- Dip the chicken pieces in 1/2 cup Pet milk.
- Roll the chicken in a mixture of corn flakes, Accent, salt, and pepper.
- Place the coated chicken in a shallow baking pan lined with Reynolds Wrap.
- Bake in a 350°F oven for about 1 hour or until the drumsticks are tender when pierced with a fork.
Tips & Substitutions
For extra crunch, consider adding some grated parmesan cheese to the corn flake mixture. If you don't have Pet milk, regular milk or buttermilk can be used as a substitute. Be sure to let the chicken pieces rest for a few minutes after baking to allow the juices to redistribute before serving. This recipe also works well with other proteins; try it with pork chops or even tofu for a vegetarian twist.
Serving Suggestions
Serve the baked crispy chicken with classic sides like mashed potatoes and green beans for a comforting meal. It also pairs beautifully with a fresh salad or coleslaw for a lighter option. For a fun twist, consider serving it alongside hot buffalo wings if you're hosting a gathering. This dish is a crowd-pleaser and perfect for family dinners or casual get-togethers.
Storage & Reheating
Leftover baked crispy chicken should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and heat in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This helps maintain the crispiness of the coating, making it almost as good as fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Crispy Chicken contains roughly 9 calories, with 1g protein, 1g carbohydrates, and 0g fat. It is a good source of vitamin C (18% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
While skinless chicken can be used, it may not achieve the same crispy texture as skin-on pieces. The skin helps to hold in moisture and provides a delicious crunch when baked. If using skinless chicken, consider marinating it in the milk mixture longer to enhance flavor.
What can I substitute for corn flake crumbs?
If you don't have corn flake crumbs, crushed crackers or panko breadcrumbs can serve as excellent alternatives. They will provide a similar crunch. Just be mindful of the seasoning in the alternative; you may need to adjust the salt or spices accordingly.
How do I know when the chicken is fully cooked?
To ensure the chicken is fully cooked, it's best to use a meat thermometer. The internal temperature should reach 165°F when measured at the thickest part of the meat. Alternatively, the juices should run clear when pierced, and the meat should no longer be pink.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).