Corn Crisp Chicken
Crispy cornflake-coated chicken baked to perfection, offering a crunchy texture and savory flavor. Ideal for family dinners or casual gatherings, appealing to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Dip chicken pieces in evaporated milk.
- Mix corn flakes crumbs with salt and pepper (if using).
- Roll the milk-dipped chicken in the corn flakes mixture until well coated.
- Place chicken, skin side up, in a foil-lined 9 x 13-inch baking pan.
- Drizzle melted butter or margarine over the chicken for added flavor.
- Bake uncovered for about 1 hour, or until chicken is cooked through and crust is crisp.
Tips & Substitutions
For extra crunch, consider using panko breadcrumbs instead of corn flakes crumbs. You can also add spices like paprika or garlic powder to the crumb mixture for additional flavor. If you prefer a lighter version, use skinless chicken pieces. Make sure to pat the chicken dry thoroughly to help the coating adhere better. Check out other American recipes for more inspiration.
Serving Suggestions
Serve the Corn Crisp Chicken with classic sides like coleslaw, mashed potatoes, or corn on the cob for a complete meal. A fresh garden salad or roasted vegetables can also complement the dish well. This crispy chicken pairs beautifully with Chicken Montpelier for a delightful dinner spread.
Storage & Reheating
Store leftover Corn Crisp Chicken in an airtight container in the refrigerator for up to three days. To reheat, place the chicken on a baking sheet in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and crispy again. Avoid microwaving to maintain the crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Crisp Chicken contains roughly 653 calories, with 25g protein, 159g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (205% of the Daily Value), iron (129% of the Daily Value), and calcium (84% of the Daily Value), and a good source of vitamin A. It also contributes 57g of dietary fiber toward your daily target.
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 boneless chicken for this recipe?
Yes, you can use boneless chicken pieces; however, reduce the baking time to about 30-40 minutes, as they will cook faster than bone-in pieces. Make sure they reach an internal temperature of 165°F (75°C) for safety.
How do I make the crust extra crispy?
To achieve an extra crispy crust, you can double coat the chicken by repeating the milk and corn flakes steps. Additionally, broiling the chicken for the last few minutes of cooking can enhance the crispiness without drying it out.
What can I substitute for evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and heavy cream (use 1/4 cup of cream and 1/4 cup of milk) or use a non-dairy milk alternative for a lighter version. Adjust the quantity as needed for coating.
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).