Description
Kid-tested and mother-approved these little bad boys will also win over a crowd. Not fried and no oil involved whatsoever. They pack a serious crunch from a not so secret ingredient.
Ingredients
- 3 cups Cornflake Cereal
- ½ teaspoons Salt
- ½ teaspoons Onion Powder
- ¼ teaspoons Garlic Powder
- ½ teaspoons Seasoning Salt
- 1 teaspoon Paprika
- Freshly Ground Black Pepper
- 4 whole Boneless, Skinless Chicken Breasts
- 2 Large Eggs
Preparation
Preheat your oven to 400 F. Fit a greased oven-safe cooling rack into a rimmed baking sheet. Set aside.
In a food processor add the Corn Flakes cereal, salt, onion powder, garlic powder, seasoning salt, paprika and pepper. Pulse the Corn Flakes until crushed into small pieces. Add this into a shallow dish and set aside.
Slice each chicken breast lengthwise in half and cut into 2 inch pieces.
Beat the eggs in a shallow dish. Take one piece of chicken at a time and dip in egg mixture and coat with seasoned Corn Flakes, pressing flakes with your hands to help them stick better.
Transfer each piece onto the cooling rack. This will help them cook evenly and quickly getting the hot oven temp all around them. Discard remaining flour, egg and Corn Flakes.
Bake for 15-20 minutes and serve hot with your favorite dipping sauces.
