Baked Flaked Chicken

Notes- For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken. For lowest price, use a whole chicken and cut into parts. To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup. If using bone-in chicken, adjust cooking time to 35–40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil. Serve with a colorful vegetable or fruit side dish. Try Sweet Potato Fries, Sauteed Greens, Orange Glazed Carrots, or Fruit Salad. All found at https://cookingmatters.org/recipe-finder/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375°F.

Step 2

Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.

Step 3

In a medium bowl, crush cornflakes.

Step 4

In a second medium bowl, mix flour, salt, and black pepper.

Step 5

In a third medium bowl, add eggs and milk. Beat with a fork.

Step 6

Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.

Step 7

Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.

Step 8

Bake for 20–25 minutes, or until internal temperature reaches 165°F.

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