Baked Flaked Chicken

Ingredients

• 2 pounds boneless chicken pieces
• 3 cups cornflakes cereal
• ⅓ cup whole wheat flour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 large eggs
• ¼ cup nonfat milk
• Non-stick cooking spray

Materials

• 3 medium bowls
• Baking sheet
• Cutting board
• Fork
• Measuring cups
• Measuring spoons
• Sharp knife

• Food thermometer

Instructions

1. Preheat oven to 375°F.
2. Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
3. In a medium bowl, crush cornflakes.
4. In a second medium bowl, mix flour, salt, and black pepper.
5. In a third medium bowl, add eggs and milk. Beat with a fork.
6. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
7. Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
8. Bake for 20–25 minutes, or until internal temperature reaches 165°F.

Chef’s Notes

• For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
• For lowest price, use a whole chicken and cut into parts.
• To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup.
• If using bone-in chicken, adjust cooking time to 35–40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil.
• Serve with a colorful vegetable or fruit side dish. Try Sweet Potato Fries, Sauteed Greens, Orange Glazed Carrots, or Fruit Salad.