From Gail's Kitchen
Baked corn flake chicken satisfies my frequent craving for crispy fried chicken. I buy only organic corn products and my favourite cereal for this recipe is Nature’s Path Organic Honey’d Corn Flakes. It’s flavourful, retains its crispness, is low in fat, sugar and sodium, and it’s Canadian-made, to boot. To keep the fat content low, I usually skin the chicken pieces before proceeding with the recipe.
Makes 4 servings
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
1/4 tsp dried thyme
1/8 tsp ground cayenne (optional)
1 chicken, cut in eighths, or 8 bone-in chicken parts of your choice
5 cups corn flakes, preferably organic (plus more if needed)
2 large eggs
1 1/2 tbsp water
Pure Ontario honey (optional)
Line the bottom of a baking sheet with parchment paper. Generously grease the paper with grapeseed oil; set aside. In a small bowl, whisk together the salt, garlic powder, mustard, onion powder, pepper, thyme and cayenne (if using). Sprinkle the seasoning mixture evenly over all sides of the chicken; set the chicken aside.
Place the corn flakes into a large bowl. Using your fingers, break up the flakes into smaller pieces, but do not crush them. Transfer about one-quarter of the corn flakes into a pie plate. In a large shallow bowl, beat the eggs with the water; place next to the pie plate.
Dip one piece of chicken into the egg mixture, coating well on all sides. Allow the excess egg mixture to drip back into the bowl. Place the chicken, fleshy side up, into the pie plate with the corn flakes. Cover the top of the chicken with the corn flakes, pressing down to ensure they stick. Transfer the chicken to the prepared baking sheet. Repeat with the remaining chicken pieces, adding more broken-up corn flakes to the pie plate as needed.
Bake in a preheated 375° F oven until the chicken is no longer pink inside, about 50 to 55 minutes. Serve with honey for dipping, if desired. The chicken is great accompanied by Sweet Potato Latkes (recipe on page 34) or roasted sweet potatoes. (You can roast two sweet potatoes, halved lengthwise, cut sides brushed lightly with oil, and placed cut side down on the baking sheet alongside the corn flake chicken, if desired.)