This is the crispy dinner hack you didn’t know you needed but won’t be able to resist once you’ve tried it. More than just another chicken recipe, this delightful dish combines the crunch of corn flakes with the savory satisfaction of perfectly brined chicken. It tastes like it could be deep fried but this is healthy crunchy chicken. Get ready to discover how a breakfast cereal can revolutionize your dinner routine tonight!

1. Baking rack

1. Chicken breasts
2. Water
3. Dill pickle juice
4. Seasoned Salt
5. Cajun Seasoning
6. Cayenne pepper
7. Garlic Powder
8. Onion Powder
9. Corn Flakes
10. Paprika
11. Salt
12. Black Pepper

Directions for Corn Flake Chicken

While this is a simple recipe, it does require an overnight brine. Make sure you give this brine a chance to flavor the chicken.

Put all of the brine ingredients in a bowl (or bag) and give it a quick stir.

Time to submerge the chicken. Make sure that the chicken is completely covered.

Store the brine with the chicken in the refrigerator overnight. You can probably get away with less time, but we tend to prep this meal the night before and let it go for 24 hours. It tastes great this way so we have not tried to shorten the time.

When you are done brining the chicken, pull it out. If you want spicy chicken then do not wash it off. If you don’t like it spicy, then wash it off with water to remove the spices on the surface. We tend to wash ours since it can get quite spicy. Next, cut the chicken into slices. The chicken will have some color, and that is totally fine.

Now you can’t have corn flake chicken with out the corn flakes, and this is the fun part. Smashing corn flakes. They are a little too big straight out of the box.

Add the other spices to the bag and give it a quick shake.

Pour the flakes and spices into a shallow dish. We like to use old pie tins. Who doesn’t have some of those hanging around?

Time to start breading. Remember it is wet hand, then dry hand. Wet hand. Dry hand. Dry Hand. Wet. No that’s not right. Wet hand. Ah dang. Clumpy hand. Clumpy hand.

Cook the chicken in the oven and pull them out when they are cooked through. Chicken is done at 165F.

We ate our corn flake chicken with boxed potatoes and broccoli.

Until next time,
Hubby

Corn Flake Chicken

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Course Main Course

Cuisine American

Equipment

• 1 Baking Rack

Ingredients

  

• 2 Chicken Breasts

Brine

• 4 cups Water
• ½ cup Dill pickle juice
• 2 tbsp Seasoned salt
• 1 tbsp Cajun seasoning
• ½ tbsp Cayenne pepper
• ½ tbsp Garlic Powder
• ½ tbsp Onion Powder

Breading

• 2 cups Corn flakes
• 1 tbsp Paprika
• ½ tsp Salt
• 1 pinch Black Pepper

Instructions

 

• Add all the brine ingredients to a bowl or bag and mix.
• Add the chicken to the brine and refrigerate overnight.
• Crush the corn flakes in a bag then add paprika, salt, and black pepper. Mix and put into a shallow dish.
• For less spicy chicken, rinse the chicken when it is taken out of the brine.
• Cut the chicken into slices and bread with the corn flake mixture.
• Cook the chicken in the oven at 425℉ for 10 minutes and flip, then cook for another 10 minutes. Times will vary depending on your chicken slices. Chicken is done when it reaches 165℉.