crispy cornflake chicken

20 Mar

gluten-free cornflake chickenThis crispy cornflake chicken is easily one of my top five time-savers for weeknight dinners and lunches. I like to do a huge batch all at once and then freeze them to use as toppers for salads or alongside roasted vegetables or stuffed peppers.

You can follow along with Martha here (or try the buttermilk version here). Here are the basics:

  • Crush and season 2-3 cups of gluten-free cornflakes, set aside
  • Preheat oven to 400 degrees
  • Cut chicken breasts into “chicken-finger” size
  • Dunk each piece first into buttermilk, letting excess drip back into the bowl. For a large batch, set up a “draining station” with a wire sieve or colander to allow for a few minutes dripping time
  • Dredge each piece through the cornflake mixture and place on a pre-greased pan.
  • Bake, checking after 15 – 20 minutes, depending on the size of your chicken pieces.

If you don’t have buttermilk, an egg and water mixture (one egg/1 tblsp water, whisked) works well too.

Pictured here with IKEA’s gluten-free Lingonberry Sauce, alongside a spinach and pecan salad.


2 Responses to “crispy cornflake chicken”

  1. Pam K March 28, 2011 at 12:29 pm #

    I’m addicted to these cornflakes! We usually coat our chicken in almonds but totally trying this next time – thanks!

  2. Laura McDonald February 9, 2012 at 4:55 pm #

    MmMMmmm! My little girl doesn’t usually like chicken, but she actually ate this! Thanks WW 🙂

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