Best Double Coated Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DOUBLE COATED CHICKEN WITH CORN FLAKES



Double Coated Chicken With Corn Flakes image

This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.

Provided by Pot Scrubber

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 cups corn, flake crumbs
1 egg
1 cup nonfat milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs chicken pieces
3 tablespoons margarine or 3 tablespoons butter, melted
2 teaspoons garlic powder
1 tablespoon smoked paprika

Steps:

  • Place corn flakes in a shallow bowl and set aside.
  • In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
  • Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
  • Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

Nutrition Facts : Calories 746.4, Fat 42.4, SaturatedFat 11.3, Cholesterol 203, Sodium 582.2, Carbohydrate 42.9, Fiber 3.2, Sugar 6.4, Protein 48.2

DOUBLE COATED CHICKEN



Double Coated Chicken image

Make and share this Double Coated Chicken recipe from Food.com.

Provided by JenniferK2

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

7 cups corn flakes, crushed to 1 3/4 cups
1 egg
1 cup skim milk
1 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs chicken pieces, rinsed and dried
3 tablespoons margarine, melted

Steps:

  • Place corn flakes in shallow dish or pan; set aside.
  • In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper; mix until smooth.
  • Dip chicken in batter; coat with cereal.
  • Place in single layer, in foil-lined shallow baking pan.
  • Drizzle with margarine.
  • Bake at 350° for 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking.

Nutrition Facts : Calories 570.1, Fat 27.8, SaturatedFat 7.5, Cholesterol 135.3, Sodium 629.5, Carbohydrate 46.8, Fiber 1.4, Sugar 3.5, Protein 32.7

DOUBLE COATED FRIED CHICKEN FINGERS



DOUBLE COATED FRIED CHICKEN FINGERS image

Categories     Chicken     Fry     Quick & Easy

Number Of Ingredients 12

2 lbs chicken cutlets
16oz buttermilk
32oz peanut oil
4cups All purpose flour(throw out remaining)
For flour mix:
4 tablespoons garlic powder
6 tablespoons onion powder
3 tablespoons kosher salt
2 tablespoons black pepper
For Buttermilk:
2 tablespoons garlic powder
2 tablespoons onion powder

Steps:

  • 1st clean the chicken cutlets. Slice the cutlets into strips that are about 4-5 inches. (you should get about 3-4 strips per cutlet)put aside. Season the strips w/ a pinch of salt and pepper-lightly. put aside In a large bowl pour in your flour, salt,pepper,garlic and onion powder and mix together. In a flat bowl or plate mix your buttermilk,garlic powder and onion powder together. Take the strips and dredge them in the buttermilk. Then coat them with the flour mix. It should feel sticky. Repeat the Dredging and coating again. (each strip should be double coated with this combo). Repeat this method until all strips are done. Heat your oil in a large pot. Make sure your oil is ready and hot, if not the chicken will be cold and soggy and become not crispy. Test the oil. I use one piece of chicken to see if ready and if it sizzles its ready. Deep fry to a golden brown texture. Place the fried chicken strips on paper towel and let cool. Caution they will be extremely hot so please let them cool. Dipping sauce I buy Knorrs Roasted Chicken gravy(the dry package and add sauteed mushrooms to the gravy and some fresh Italian parsley). Serve with Country Mashed potatoes and the gravy. Enjoy

DOUBLE-COATED CHICKEN SUPREME



Double-Coated Chicken Supreme image

I got this recipe from a old recipe card book that I found at a yard sale. The recipe is delicious.

Provided by crazycookinmama

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups Rice Krispies
1 teaspoon paprika
1 egg
3 tablespoons butter
3/4 cup milk
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
3 lbs frying chickens (cleaned and patted dry)

Steps:

  • Measure rice krispies cereal. Crush to 2 cups.
  • Place in shallow dish or pan. Stir in paprika.
  • Set aside. In a seasoned shallow dish or pan, beat egg and milk until foamy.
  • Add flour, salt, pepper, poultry seasoning mix until smooth. Dip chicken in batter.
  • Coat with crushed cereal. Place in single layer, skin side up, in well-greased or foil lined shallow baking pan.
  • Drizzle with melted butter. bake at 350°F about 1 hour. Do not cover pan or turn chicken.

Nutrition Facts : Calories 703.4, Fat 42.4, SaturatedFat 14.5, Cholesterol 225.6, Sodium 986.1, Carbohydrate 29.8, Fiber 0.7, Sugar 1.9, Protein 47.4

DOUBLE-COATED CHICKEN



Double-Coated Chicken image

Number Of Ingredients 8

7 cups Kellogg's® corn flakes (crushed to 1 3/4 cups) or 1 3/4 cups Kellogg's® corn flake crumbs
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

Steps:

  • 1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.3. Bake at 350°F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Nutrition Facts : Nutritional Facts Serves

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #poultry     #easy     #chicken     #meat

You'll also love

Berry-Vodka Cooler_image Berry Vodka Cooler

Garlic Roast Potatoes_image Garlic Roast Potatoes

Fonua's Tongan pie (jelly roll) Recipe - (4.1/5)_image Fonua's Tongan pie (jelly roll) Recipe (4.1/5)

Gary's Turkey Burritos_image Gary's Turkey Burritos

Navajo Fry Bread I_image Navajo Fry Bread I

Patti's Screamin' Mean Greens_image Patti's Screamin' Mean Greens

SHRIMP AND POLENTA_image SHRIMP AND POLENTA

Halibut Fettuccine_image Halibut Fettuccine

Easy Tossed Salad for Two_image Easy Tossed Salad for Two

Orange Sorbet With Blood Orange Salad_image Orange Sorbet With Blood Orange Salad

Moon Cakes_image Moon Cakes

Hot Chocolate Poke Cake Recipe - (4.3/5)_image Hot Chocolate Poke Cake Recipe (4.3/5)

SLOPPY JOSES_image SLOPPY JOSES

Black Eyed Peas with Ham Hock - Slow cooker recipe_image Black Eyed Peas with Ham Hock Slow cooker recipe

Pickled Banana Peppers_image Pickled Banana Peppers

BOILED BABY RED POTATOES WITH OLIVE TAPENADE_image BOILED BABY RED POTATOES WITH OLIVE TAPENADE

Fruit Salad Dessert_image Fruit Salad Dessert

Sephardic Meat & Matzoh Pie_image Sephardic Meat & Matzoh Pie

03 Q&A: WHY DO I FEEL NAUSEATED ALL THE TIME? - Refreshing Lemon-lime Drink_image 03 Q&A: WHY DO I FEEL NAUSEATED ALL THE TIME? Refreshing Lemon lime Drink

Chinese Hamburger_image Chinese Hamburger

Related Topics