Crispy Double-Coated Corn Flake Chicken
This Crispy Double-Coated Corn Flake Chicken is a delightful twist on classic baked chicken, featuring a golden, crunchy exterior thanks to a unique two-step coating process. The chicken is first dipped in a flavorful batter infused with garlic powder, then rolled in crunchy cornflake crumbs for an irresistible texture. Brining the chicken beforehand ensures maximum juiciness and flavor, making each bite succulent and savory. To elevate the taste even further, smoked paprika adds a hint of warmth and depth, creating a dish that is not only easy to prepare but also perfect for family dinners or special occasions.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Corn flakes
1 3/4 cups (crushed into crumbs)
Egg
1 (beaten)
Nonfat milk
1 cup (liquid)
Flour
1 cup (all-purpose)
Salt
1/2 teaspoon (for seasoning)
Pepper
1/4 teaspoon (for seasoning)
Chicken pieces
3 lbs (brined and patted dry)
Margarine or butter
3 tablespoons (melted)
Garlic powder
2 teaspoons (for flavor)
Smoked paprika
1 tablespoon (for flavor)
Instructions
1
Start by preparing the brine for the chicken. In a large bowl, dissolve a handful of kosher salt and a handful of white sugar in 4 cups of water. Submerge the chicken pieces in the brine and let them soak for at least 4 hours in the refrigerator.
2
Preheat your oven to 350°F (175°C).
3
After brining, remove the chicken from the water and pat it dry with paper towels.
4
In a shallow bowl, place the cornflake crumbs and set it aside.
5
In a medium mixing bowl, beat the egg and milk together until mixed well. Slowly incorporate the flour, salt, pepper, and garlic powder, whisking until you achieve a smooth batter.
6
Dip each piece of chicken into the batter, ensuring it's thoroughly coated, then roll it in the cornflake crumbs, pressing lightly to adhere.
7
Arrange the coated chicken pieces in a single layer in a shallow baking pan lined with foil or lightly sprayed with cooking spray. Drizzle the melted margarine or butter over the chicken pieces to help them crisp up in the oven.
8
Bake the chicken uncovered for 45 to 60 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Avoid turning the chicken during baking to maintain the crispy crust.
9
Once done, let the chicken rest for a few minutes before serving. Enjoy your delicious and crunchy chicken!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Double-Coated Corn Flake Chicken?
This dish is a twist on baked chicken featuring a golden, crunchy exterior created by a two-step coating process of batter and cornflake crumbs.
How long should I brine the chicken for this recipe?
The chicken should soak in the brine for at least 4 hours in the refrigerator for maximum juiciness.
What is the benefit of brining the chicken beforehand?
Brining the chicken ensures it remains succulent and savory throughout the baking process.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before baking the chicken.
How do I prepare the corn flakes for the coating?
You should use 1 3/4 cups of corn flakes crushed into crumbs.
What ingredients make up the batter?
The batter consists of one beaten egg, nonfat milk, flour, salt, pepper, and garlic powder whisked together until smooth.
Why is this chicken referred to as 'double-coated'?
It is called double-coated because the chicken is first dipped in a seasoned batter and then rolled in cornflake crumbs.
Do I need to turn the chicken while it is baking?
No, you should avoid turning the chicken during baking to maintain the integrity of the crispy crust.
What is the target internal temperature for the chicken?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
How long does the chicken need to bake?
Bake the chicken uncovered for 45 to 60 minutes until the coating is golden brown.
What role does smoked paprika play in this recipe?
Smoked paprika is used to add a hint of warmth and depth to the flavor profile.
Can I use butter instead of margarine for drizzling?
Yes, you can use 3 tablespoons of either melted margarine or butter to help the chicken crisp up.
What kind of milk is recommended for the recipe?
The recipe specifically calls for 1 cup of liquid nonfat milk.
How much chicken is required for this recipe?
This recipe is designed for 3 lbs of chicken pieces.
Should I dry the chicken after brining?
Yes, you should remove the chicken from the brine and pat it dry with paper towels before coating.
How do I ensure the cornflake crumbs stick to the chicken?
After dipping the chicken in the batter, roll it in the crumbs and press lightly to help them adhere.
What should I line the baking pan with?
Line the shallow baking pan with foil or lightly spray it with cooking spray.
What spices are included in the batter seasoning?
The batter includes salt, pepper, garlic powder, and smoked paprika for flavor.
Is it necessary to let the chicken rest after baking?
Yes, letting the chicken rest for a few minutes before serving helps the juices redistribute.
What type of flour is best for this recipe?
All-purpose flour is recommended for achieving the correct batter consistency.
Can I use this recipe for family dinners?
Absolutely, it is a family-friendly comfort food dish that is easy to prepare for any occasion.
How much garlic powder is used for flavor?
The recipe calls for 2 teaspoons of garlic powder.
How do I make the brine solution?
Dissolve a handful of kosher salt and white sugar in 4 cups of water in a large bowl.
What makes the coating extra crispy?
The combination of the batter, cornflake crumbs, and a drizzle of melted butter or margarine creates the crispiness.
Is this chicken fried or baked?
This recipe is for oven-baked chicken, providing a healthier alternative to deep-frying while maintaining crunch.
How much salt and pepper are needed for seasoning?
Use 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Should the chicken be in a single layer in the pan?
Yes, arrange the chicken pieces in a single layer to ensure even cooking and browning.
Can I use any type of corn flakes?
Standard unsweetened corn flakes are best for creating the crumb coating.
Does the recipe require a specific type of salt for the brine?
The recipe suggests using kosher salt for the brining process.
Can I use this coating on other parts of the chicken?
Yes, you can use any chicken pieces such as breasts, thighs, or legs as long as the total weight is around 3 lbs.