Ingredients for Corn Flake Chicken Or Fish
- 1/2 cup sour cream
- 2 cups corn flakes, crushed
- 1 1/2 lbs boneless skinless chicken breasts
- cooking spray
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 lbs fish fillets
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corn Flake Chicken Or Fish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corn Flake Chicken Or Fish
- Pound chicken breasts (or fish fillets) to about 1/2 inch thickness.
- Cut the chicken or fish into finger-sized strips.
- In a shallow dish, whisk together 1/2 cup sour cream with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Dip each chicken or fish strip in the sour cream mixture, ensuring it's fully coated.
- Crush 2 cups of corn flakes into coarse crumbs. Place in a shallow dish.
- Roll each coated strip in the crushed corn flakes, pressing gently to adhere.
- Line a baking sheet with parchment paper or foil and spray lightly with cooking spray.
- Arrange the coated chicken or fish strips in a single layer on the prepared baking sheet.
- Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through. Cooking time may vary depending on thickness.
- Serve immediately with your favorite dipping sauce (honey-mustard is recommended!).
- For freezing: Allow to cool completely, then place in freezer-safe bags. Freeze for up to 3 months.
- To reheat from frozen: Thaw overnight in the refrigerator. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
6g
Fat
60g
Carbs
5g
