Cornflake Crusted Chicken

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I’m always looking for new ways to mix up chicken breasts. I think most people can agree that chicken breasts are one of the easiest and most versatile protein sources to turn to.

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So when I came across this recipe via a Foodbuzz friend, I bookmarked it immediately – I even had a box of gluten-free cornflakes in the cabinet so it was perfect.

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Cornflake Crusted Chicken

1 cup unsweetened almond milk
2 halves boneless, skinless chicken breasts
1 cup cornflakes
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 tsp garlic powder

Marinate chicken in milk for about an hour. Turn the meat occasionally so it can marinate evenly. Crush cornflakes and put it into a freezer bag along with pepper, salt, paprika and garlic powder. Shake to mix evenly. Line casserole dish with aluminum foil and brush with 1 Tbsp oil.

Remove the meat from the marinade. Put each piece of meat into the bag with cornflakes and spices and shake well. Put meat on a foil and sprinkle each piece with 1/2 Tbsp oil. Bake in a preheated oven on 200°C for about 25 minutes or until the meat is done.

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Better than Shake n’ Bake!

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We really liked the crunch of the chicken and it was pretty peppery!

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7 Responses

  1. My aunt does this kind of chicken all the time! Looks great!

  2. I have made this before – it’s very yummy!!!!! Love your posts Leah!

  3. My mom made something similar when I was little and I loved it!!

  4. I love cornflake chicken! My mom used to make it all the time when I was little except she used frosted flakes! Yum

  5. This is a great alternative to the real way of frying some chicken – I’ve never tried it, but it looks really good!

  6. I think this is the best way to crust chicken it is delicious and taste like take out looks wonderful

  7. I haven’t made cornflake chicken in years! My son’s used to love it. I’ll have to make it again using your recipe. Thank you.

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