Baked Flaked Chicken

Course Main Course

Cuisine American

Keyword Buttermilk, Whole Wheat Flour, Baked Chicken, Flaked Chicken, Dry Milk, Breading, Cornflakes, Milk, Almond Milk, Eggs, Chicken

Cooking Method Oven

Program Cooking Matters

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 190kcal

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.
For lowest price, use a whole chicken and cut into parts.
To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup.
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.
Serve with a colorful vegetable or fruit side dish.