Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
- 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
- 2 tablespoons sesame seeds
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 egg whites
- 1 cup lowfat, plain yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Olive oil cooking spray
- 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Instructions
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
- Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
- In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
- One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
- Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
Nutrition Facts
| Calories | 270 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Sodium | 590 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 1 grams |
| Protein | 33 grams |
Reviews
Very nice. Cut the cayenne in half. I cut the chicken to chicken tender size to get more marinate around each piece. I had to increase the amount of breading. Used panko bread crumbs instead of corn flakes because that was what I had. Because of thinner pieces the cook time was less. I used whole fat Greek yogurt. Make sure to drizzle the top with olive oil to prevent getting dry. This is way better than salty tender or nugget from Chick-fil-A for sure. Will make it again.
Good recioe
This was ok. Won’t make again but still good.
Very dry. Won’t make again
The flavor wasn’t great. I don’t know if it was just too much cayenne, or between the yogurt and mustard it was just too tangy or something. Can’t pin point it, but didn’t love it. Chicken was moist though!
I cook for food snobs and we all enjoyed this easy recipe! Yes, the yogurt makes it totally moist! I used all cornflakes and all chicken thighs with bone-in. The sesame seeds didn’t seem to make a difference in taste. Used 1/4t more cayenne to be sure it would not be bland, could have used more. To those who complain that cornflakes and crackers are not healthy, you must be on super strict, unsustainable diets because this is a healthy recipe, even if egg yolks are used. Remember that chicken thighs should be cooked to at least 175F but can go to 185-190F and still be moist. Thighs need to get to the higher heat because they contain more connective tissue that needs time at high temps to dissolve properly. The higher temperature will ensure that the dark meat becomes tender and juicy. Breasts only need to be cooked to 165F or they will dry out. Lavatools PT12 Javelin Digital Instant Read Meat Thermometers are awesome and helpful to know if your chicken is safe to eat. Measure the meat in the middle but don’t touch the bone.
Love it, chicken is wonderfully moist and delicious.
They
I can see why a lot of people gave this recipe a five star rating. Although i didn’t have two of the ingredients on hand, i.e., yogurt and one of the spices my chicken still came out pretty moist.
Additionally, i used chili powder as my spice, and I have to say the chicken was really delicious. I made it for me and my neighbors and they all loved it.
I also wasn’t able to make the recommended dip, so I winged,(no pun intended), my own, which consisted of about 2 tsps. of Dijon mustard, 4 tbs. of Mayonnaise and about 8 drops of hot sauce. It provided a nice complement to the chicken. Nice and tangy. Thanks again for a great recipe. I’ve wanted to try the corn flake breading for a long time, and this recipe hit the spot.
These turned out great! I butterflied one chicken breast, halved the ingredients, and baked for 25 minutes. Delicious!