Double-Coated Chicken
Double-Coated Chicken offers a delightful crunch and savory flavor, perfect for family dinners or gatherings. The crispy exterior, enriched by a blend of spices, pairs wonderfully with tender, juicy chicken, making it a crowd-pleaser for all ages.
Ingredients
Instructions
- Measure cereal into a shallow dish or pan.
- Set aside.
- In a small mixing bowl, beat egg and milk slightly.
- Add flour, salt, and pepper.
- Mix until smooth.
- Dip chicken in batter.
- Coat in crumbs.
- Place in a single layer, skin side up, in a foil-lined shallow baking pan.
- Drizzle with margarine.
- Bake in a preheated 350° oven about 1 hour or until chicken is tender and juices run clear. Do not cover pan or turn chicken while baking.
Tips & Substitutions
For extra crunch, consider substituting half of the all-purpose flour with panko breadcrumbs. If you want a spicier kick, add cayenne pepper to the batter. You can also use crushed cornflakes instead of Kellogg's cereal for a different texture. Make sure to let the batter coat the chicken evenly for the best results.
Serving Suggestions
This double-coated chicken pairs beautifully with a side of Ramen Cabbage Salad for a refreshing crunch. You can also serve it alongside mashed potatoes or a simple green salad to balance the richness. Consider drizzling some honey mustard or barbecue sauce on top for added flavor.
Storage & Reheating
Leftover double-coated chicken should be stored in an airtight container in the refrigerator and consumed within 3-4 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes until heated through and crispy. Avoid using a microwave as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Coated Chicken contains roughly 526 calories, with 12g protein, 84g carbohydrates, and 15g fat. It is an excellent source of protein (25% of the Daily Value) and iron (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 653mg per serving (28% 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, the skin helps retain moisture and adds flavor. If you prefer skinless, ensure you don't overcook the chicken to keep it juicy. You may also want to adjust the cooking time accordingly.
What can I substitute for margarine?
Butter is the best substitute for margarine in this recipe, providing a richer flavor. If you're looking for a dairy-free option, use olive oil or a non-dairy butter alternative. Both will work well for drizzling over the chicken before baking.
How can I make this dish healthier?
To make this double-coated chicken healthier, consider baking it on a cooling rack set over the baking pan to allow excess fat to drip off. You can also reduce the amount of flour and use whole wheat flour instead. Pair with a side of steamed vegetables for a complete meal.
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).