Double-Coated Chicken

Double-Coated Chicken
Staff Writer
Kellogg's

This classic recipe creates tender, juicy chicken pieces with a crisp, delicious coating of Corn Flakes cereal.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

8
Servings
1103
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7 Cups Corn Flakes cereal, crushed
  • 1 egg
  • 1 Cup milk
  • 1 Cup all-purpose flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 3 Pounds chicken pieces, with or without skin
  • 3 Tablespoons butter, melted

Directions

Preheat the oven to 350 degrees. Place crushed Corn Flakes cereal in shallow dish or pan. Set aside.

In medium mixing bowl, beat egg and milk slightly. Add flour, salt, and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with butter.

Bake about 1 hour or until chicken is tender, no longer pink, and juices run clear.Do not cover pan or turn chicken while baking. Serve hot.

Nutritional Facts

Total Fat
17g
24%
Sugar
14g
16%
Saturated Fat
5g
21%
Cholesterol
159mg
53%
Carbohydrate, by difference
181g
100%
Protein
46g
100%
Vitamin A, RAE
39µg
6%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
53mg
5%
Choline, total
92mg
22%
Fiber, total dietary
7g
28%
Folate, total
52µg
13%
Iron, Fe
5mg
28%
Magnesium, Mg
40mg
13%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
329mg
47%
Riboflavin
1mg
91%
Selenium, Se
43µg
78%
Sodium, Na
684mg
46%
Water
149g
6%
Zinc, Zn
3mg
38%

Oat Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Oat Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.