Best Dukes Mayonnaise Cornflake Fried Chicken Recipes

CORNFLAKE CHICKEN

Steps:

• Preheat oven to 425° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
• In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper.
• Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.
• Arrange chicken on prepared baking sheet. Bake for about 35-40 minutes, or until chicken reaches an internal temperature of 165° F. If you're using bone-in chicken breasts, you will need to bake them for longer since those are larger pieces of meat. If the crumb coating starts to get too dark while the chicken is roasting, just tent loosely with foil.

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

CORNFLAKE FRIED CHICKEN

Steps:

• Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
• Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.
• Heat oil in a small nonstick skillet over medium heat until hot.
• Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
• Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
• Serve with: smashed potatoes and peas

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
• Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

DUKE'S MAYONNAISE CORNFLAKE FRIED CHICKEN RECIPE - (4.3/5)

Steps:

• Place chicken in a 2-gallon freezer bag. Whisk together buttermilk and 1 Tbsp. Cayenne Pepper. Pour over chicken and refrigerate overnight. The next morning, drain chicken and pat dry. Discard buttermilk mixture. Melt enough shortening to come 1/2 inch up the side on skillet. Meanwhile, crush 6 cups cornflakes by squeezing in freezer bag. Add one Tbsp. of Cayenne Pepper and shake to combine. Place 2 cups Duke's Mayonnaise in a shallow bowl. Coat each piece of chicken with mayonnaise and shake each in cornflake mixture. Place chicken skin side down in the pan. Cook chicken until golden brown on each side (approximately 10-12 minutes). Drain on paper towel. Discard used mayo.