Best Cornflake Crispy Chicken Recipes

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CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS



Crispy Cornflake-Crusted Chicken Sliders image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 29

3 tablespoons buttermilk
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
2 tablespoons finely sliced chives
1 teaspoon sugar
1/2 teaspoon kosher salt
3 to 4 turns freshly ground black pepper
Pinch cayenne
1/2 head cabbage, cored and finely sliced
4 tablespoons unsalted butter
6 cloves garlic, minced
3 tablespoons minced flat-leaf parsley
3 cups canola oil
1 cup buttermilk
1/4 cup Sriracha sauce
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 cups cornflakes, crushed
24 ounces chicken tenders (twelve 2-ounce tenders)
12 slider buns, split
2 Roma tomatoes, sliced thin
1 small red onion, sliced thin

Steps:

  • For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
  • For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
  • For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
  • Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
  • In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
  • Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
  • To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.

BAKED CRISPY RANCH CORNFLAKE CHICKEN NUGGETS RECIPE - (4.3/5)



Baked Crispy Ranch Cornflake Chicken Nuggets Recipe - (4.3/5) image

Provided by mytastytreasures

Number Of Ingredients 9

1 cup crushed cornflakes
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup prepared Ranch salad dressing
1 pound boneless skinless chicken breasts, cut into 1-
inch cubes
Additional Ranch dressing, or dipping sauce of your choice

Steps:

  • 1.In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in the cornflake mixture. Place in a greased 11-in. x 7-in. x 2-in. baking pan. I used Pam spray. 2.Bake, uncovered, at 400 degrees for 12-15 minutes or until juices run clear. Serve with additional dressing, or your favorite dipping sauce.

CORNFLAKE CRISPY BAKE CHICKEN BREASTS



Cornflake Crispy Bake Chicken Breasts image

This is a variation I use on fried chicken. I like the cornmeal and potato flakes becuase they get so crispy. Kids love this if you cut the chicken and make chicken fingers.

Provided by Erica_Hildebrand

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 -8 boneless skinless chicken breasts
1 egg
1/4 cup half-and-half cream
1 cup cornmeal
1/2 cup instant potato flakes or 1/2 cup crushed corn flakes
1 teaspoon garlic salt
1 teaspoon celery salt
1 teaspoon seasoning salt
1 pinch pepper
1/2 cup parmesan cheese

Steps:

  • Beat egg and cream together.
  • In another bowl stir together the dry ingredients.
  • Dip chicken into egg and then coat in dry ingredients.
  • Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.

Nutrition Facts : Calories 288.5, Fat 8.2, SaturatedFat 3.2, Cholesterol 117.6, Sodium 292.9, Carbohydrate 20.9, Fiber 1.9, Sugar 0.4, Protein 31.8

CORNFLAKE CRISPY CHICKEN



CORNFLAKE CRISPY CHICKEN image

Really good

Provided by Joanne Sarver

Categories     Chicken

Time 1h20m

Number Of Ingredients 5

1 c cornflakr crumbs
1 1/2 tsp seasoned salt
3 lb chicken pieces, rinsed and dried
1/2 c evaporated milk
2 Tbsp butter, melted

Steps:

  • 1. Combine cornflake crumbs and seasoned salt. Dip chicken in evaporated milk and coat with cornflake mixture. Place in single layer, skin side up, in shallow baking pan, covered with cooking spray. Drizzle with butter. Bake at 350 degrees for 1 hour or until chicken is tender. Do not turn chicken while baking. Makes about 8 servings.

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