Ingredients for Double Coated Chicken
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How to Make Double Coated Chicken
- Preheat oven to 350°F (175°C). Line a shallow baking pan with foil.
- Crush 2 cups of Kellogg's Corn Flakes into coarse crumbs. Place in a shallow dish.
- In a small bowl, whisk together 1 large egg and 1/4 cup milk.
- In a separate shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Dip each chicken piece (about 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces) into the flour mixture, ensuring it's fully coated.
- Dip the floured chicken into the egg mixture, allowing excess to drip off.
- Dredge the chicken in the crushed corn flakes, pressing gently to adhere.
- Arrange the coated chicken in a single layer in the prepared baking pan.
- Drizzle generously with 2 tablespoons melted margarine or butter.
- Bake for 60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), no longer pink, and the juices run clear. Do not cover the pan or turn the chicken during baking.
- Let rest for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
14g
Fat
37g
Carbs
15g
