Ill never forget the first time my mom brought home a box of the Shake and Bake from the grocery store. For some reason I thought it was the coolest thing ever! However I didn’t find it cool when my sister got to shake the chicken over me. Obviously I threw a temper tantrum. Anyways I wanted to recreate the same idea except less sodium, additives and fresher ingredients.
I am in LOVE with using corn flakes instead of bread crumbs for baked chicken breasts or tenders. They still provide a crunchy flavor to plain skinless chicken breasts just like bread crumbs. Its a healthier alternative to country fried chicken!
What you need:
1/2 c. panko bread crumbs
1/2 c. crushed corn flakes or Chex
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 egg whites
1/2 tsp. pepper
3 tablespoon of hot sauce
1. Just like when making chicken cutlets, I still used an egg mixture so the cornflakes would stick. But i added in hot sauce to the egg whites to give it a little kick! Definitely pairs well with a buttermilk ranch dressing on the side! I soaked them in the mixture for 5 minutes before coating them.
2. In a zip lock bag combine corn flakes, panko bread crumbs, onion powder, paprika, and salt pepper. Shake the chicken, if some chicken is not fully coated presh cornflake mixture onto chicken.
3. Cook at 400 degrees for 30 minutes or until center of chicken is no longer pink!