If you like fried chicken, you'll love this healthier version.
What You'll Need
- 3 medium bowls
- Baking sheet
- Cutting board
- Measuring cups
- Measuring spoons
- Sharp knife
- Food thermometer
Preheat oven to 375°F.
Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
In a medium bowl, crush cornflakes.
In a second medium bowl, mix flour, salt, and black pepper.
In a third medium bowl, add eggs and milk. Beat with a fork.
Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
Bake for 20–25 minutes, or until internal temperature reaches 165°F.
For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
If using bone-in chicken, adjust cooking time to 35–40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil.
Cut this recipe in half to save money.
- Store leftover chicken in air-tight container. use with-in 3 days. OR use leftover chicken in chicken noodle soup or a chicken casserole.