Cornflake Chicken

Name: Cornflake Chicken
Cuisine: American
Ingredients: 2 qt Flour, All Purpose; 1 tsp Basil Leaves, Dried; 1 tsp Salt, Iodized; 1 Tbsp Oregano, Ground; 1 Tbsp Garlic Powder; 1 Tbsp Pepper, Black Ground; 1 Tbsp Parsley Flakes, Dried; 3 cup Milk, 2%; 14 each Eggs, Large, Fresh Shell; 0.75 lb Cereal, Corn Flakes; 100 oz Chicken, Breast Bnls, Sknls 4 oz

11 steps

Updated at: Wed, 19 Jun 2024 11:42:33 GMT

Nutrition balance score

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Ingredients

25 servings

2 qtFlour All Purpose

1 tspBasil Leaves

Dried

1 tspSalt

Iodized

1 TbspOregano

Ground

1 Tbspgarlic powder

1 TbspPepper Black Ground

1 TbspParsley Flakes

Dried

3 cupMilk

14Eggs

Large, Fresh Shell

0.75 lbCereal Flakes

Corn

100 ozChicken Breast Bnls

Instructions

Step 1

Preheat oven to 350* F. -- Convection oven to 300* F.

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per Facility HACCP guidelines.

Step 3

1. In a large bowl, mix together flour, basil, salt, oregano, garlic powder, pepper and parsley. Set aside.

Step 4

2. Whisk together milk and eggs in a separate bowl. Place cornflakes in another container.

Step 5

3. Dredge each piece of chicken in the seasoned flour; shake to remove excess. Dip flour chicken into get mixture. Lastly coat each piece of chicken with cornflakes.

Step 6

4. Place coated chicken onto lined sheet trays. Bake 25-30 minutes until lightly browned and final internal temperature has been reached.

Step 7

CCP--Final internal temperature >165*F held for 15 seconds.

Step 8

CCP: Maintain 135*F or above.

Step 9

Serve 3 oz of chicken per portion.

Step 10

CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date. Refrigerate.

Step 11

CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.