Thursday, July 14, 2011

Kellogg’s – Double-Coated Chicken

This is a great, easy chicken recipe; I began making it in grammar school.  Left overs are also yummy for a day or two.




Kellogg’s – Double-Coated Chicken

From Kellogg's website - My Recipe Box

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • 7 cups Kellogg's Corn Flakes® cereal (crushed to 1 3/4 cups)
  • 1 egg
  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds chicken pieces, (without or with skin) rinsed and dried
  • 3 tablespoons margarine or butter, melted

Directions

1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165ºF. Do not cover pan or turn chicken while baking. Serve hot.

Approximate Values per Serving:  Cal 370, Fat 9, Sodium 430 Protein 39 

Thanks Kelloggs
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