Corn Flaked Chicken
Crispy, flavorful chicken coated with crushed corn flakes and seasoned with paprika, offering a crunchy texture and savory taste perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Rinse off the chicken and pat dry.
- Melt the butter and set aside to cool.
- Crush the corn flakes with a rolling pin.
- Blend the cooled butter with paprika.
- Dip the chicken pieces into the butter mixture, then roll them in the crushed corn flakes, covering all sides.
- Place the coated chicken on a cookie sheet.
- Bake in a preheated oven at 350°F for about 1 hour, or until the chicken is crisp and cooked through.
Tips & Substitutions
For extra flavor, you can add garlic powder or onion powder to the corn flakes. If you're out of corn flakes, crushed crackers or breadcrumbs can be good substitutes. Ensure the butter is not too hot before adding paprika to prevent it from burning. You can also marinate the chicken in the butter mixture for a few hours for enhanced flavor, similar to the method used in Parmesan Chicken Wings.
Serving Suggestions
Serve Corn Flaked Chicken with a side of mashed potatoes or a fresh green salad for a well-rounded meal. It pairs beautifully with Tomato Soup For Company, which adds a comforting touch. Consider adding roasted vegetables or coleslaw for a delightful crunch and balance to the dish.
Storage & Reheating
Leftover Corn Flaked Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help retain its crispiness, unlike microwaving, which can make it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Flaked Chicken contains roughly 360 calories, with 6g protein, 15g carbohydrates, and 34g fat. It is an excellent source of vitamin A (70% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium and protein. It also contributes 9g 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 skinless chicken for this recipe?
Yes, you can use skinless chicken if you prefer. However, the crispy texture may not be as pronounced since the skin helps hold the coating. To enhance flavor, consider marinating the skinless chicken in the butter mixture before coating it with corn flakes.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check this. Additionally, the juices should run clear when the thickest part of the chicken is pierced, and the coating should be golden brown and crispy.
Can I freeze the coated chicken before baking?
Yes, you can freeze the coated chicken before baking. Place the coated pieces on a baking sheet in a single layer to freeze. Once frozen, transfer them to a zip-top bag. When ready to bake, cook directly from frozen, adding a few extra minutes to the baking time to ensure it cooks through.
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).