Cornflake Double-Coated Chicken

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See original recipe at: kelloggs.com

kept bymicahcochran
recipe bykelloggs.com

Notes:

Uses the Kellog's recipe as a basis, but I added a few spices to add a little extra flavor.

Categories:
- Chicken
- Cornflake

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Ingredients:

7 cups Kellogg's Corn Flakes® cereal (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon basil
¼ teaspoon pepper
¼ teaspoon galic powder
¼ teaspoon oregano
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

Place crushed CORN FLAKES cereal in shallow dish or pan. Set aside.
In medium mixing bowl, beat egg and milk slightly. Add flour, salt, basil, powder, oregano, 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 margarine.
Bake at 325° F in a convection oven about 30 minutes hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.

Spice additions inspired by Kellog's recipe for Chick Italienne.

See original recipe at kelloggs.com