Introduction: Corn Flake Chicken

About: I like to bake and build stuff. Currently studying hydrology & water resources engineering at UCLA.

Cornflakes are the primary breading in this chicken recipe.

*There is a plastic bag involved, but no, it is not necessarily "shake-and-bake."

Chicken (I used boneless, skinless breasts)
Corn flake cereal
An egg
Dried onion

Step 1: Prep the Breading

The first thing to do is to crush up the corn flakes. To do this, I take a resealable sandwich bag and fill it with corn flakes. Then, I take something hard and cylindrical, such as a rolling pin, a spray can of oil, or a can of beans - whatever is in your cabinet, and I mash everything up in the bag. Pour this onto a plate.

Meanwhile, beat an egg in a separate bowl.

Step 2: Bread and Season the Chicken

Before breading the chicken, I wash it - I know, I know - washing chicken doesn't actually make a difference, health-wise, but I find it helps the breading to stick if I first rinse the chicken and then dry it off with a paper towel.

After your chicken is nice and dry, it's time to get it wet again by dipping into the scrambled egg. Then flop the chicken around in the mashed up corn flakes and toss it onto an aluminum foil-covered pan.

Season with a bit of salt and pepper and a liberal amount of honey and dried onion flakes.

Step 3: Cook It

Bake at 350 degrees for one hour or until done. There is no need to flip it and season the other side, though one could certainly do that if one wished.

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