Crunchy Baked Chicken(Makes 1 Serving)
Crispy baked chicken with a flavorful cereal crust, perfect for a quick, satisfying meal. Light yet crunchy, it suits those seeking a healthy, tasty protein option.
Ingredients
Instructions
- Combine crushed cornflakes, sesame seed, paprika, salt, and pepper; set aside.
- Brush the chicken cutlet with skim milk.
- Coat the chicken with the cereal mixture and place on a nonstick baking pan.
- Dot the cutlet with 2 teaspoons of reduced calorie margarine.
- Bake for 15 minutes at 400°F or until the chicken is cooked through and golden.
Tips & Substitutions
For added flavor, consider marinating the chicken cutlet in a mix of yogurt and spices for a few hours before coating. If you don’t have cornflakes, crushed panko or breadcrumbs can serve as a great substitute. Adjust the seasoning to your taste; try adding garlic powder or cayenne for a kick. Pair it with a side salad for a light meal.
Serving Suggestions
This crunchy baked chicken pairs beautifully with a fresh green salad or roasted vegetables for a balanced meal. Consider serving it alongside a light dipping sauce, like honey mustard or ranch. For a heartier option, serve it with a side of wild rice and pecan stuffing for a complete dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a preheated oven at 350°F for about 10 minutes, or until heated through. This will help retain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Crunchy Baked Chicken(Makes 1 Serving) contains roughly 422 calories, with 19g protein, 54g carbohydrates, and 26g fat. It is an excellent source of vitamin A (234% of the Daily Value), dietary fiber (113% of the Daily Value), and iron (110% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 skin-on chicken for this recipe?
Yes, you can use skin-on chicken. However, keep in mind that the skin will not get as crispy as the cornflake coating. If you prefer a healthier option, sticking to skinless chicken cutlets is recommended.
What can I use instead of skim milk?
You can substitute skim milk with non-dairy alternatives, such as almond or soy milk. For a creamier texture, consider using Greek yogurt thinned with a little water. This will still help the coating stick while adding a bit of creaminess.
How can I make this dish gluten-free?
To make this dish gluten-free, substitute cornflakes with gluten-free breadcrumbs or crushed gluten-free cereal. Additionally, ensure that the chicken and other ingredients are certified gluten-free to avoid any cross-contamination.
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).