With smoked turkey, blue cheese, avocado slices, and other ingredients mixed with Champagne vinaigrette, this green salad can be a meal in and of itself.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup cornflake crumbs
- ½ cup seasoned dry bread crumbs
- 2 teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¾ cup evaporated milk
- 1 egg
- ¼ cup lemon juice
- 2 tablespoons butter, melted
- 4 pounds bone-in chicken pieces, with skin
- 1 cup all-purpose flour
- cooking spray
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
- In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
- Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
- Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 14 g |
| Sodium | 749 mg |
| Sugars | 3 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy and my husband loves it!
This was delish! I had to modify the recipe due to what I had on hand in my kitchen. I subbed whole milk for evaporated milk and used a mix of crushed Ritz and Saltine crackers instead of cork flakes and bread crumbs. I added a bit of dried oregano and basil to the crackers since the recipe called for Italian bread crumbs. The recipe was a hit with the family! I’ll definitely make again – loved how easy this one was to substitute with what I had on hand.
I made it followed the directions to the T…used boneless chicken, and still did it for the time allocated. dont know if not having the lemon juice made any difference but the flavor was NOT tasty. the chicken was very moist. will not do this again,
Turned out really well! A delicious dish. The only thing I did differently was use fresh cream.
I have made this a few times and love it ! Sometimes I think what I am going to do with chicken, and this recipe always comes to mind.
The breading stayed on! What a concept! I was even able to turn the pieces over. This will be my go-to baked chicken recipe from now on. It makes me not miss fried chicken nearly as much. The cornflake crumbs I had in the pantry was actually a mixture of cornflakes and Cap’n Crunch that I made for Planet Hollywood chicken strips. Thanks for this recipe!
Yum Yum Yum! We LOVED this recipe. I didn’t have lemon juice or evaporated milk in the house so I just used regular milk and it still came out delicious. Also the dry mixture wasn’t quite enough and I had to make a little more with one chicken piece left, next time I will make 1.5x the amount called for. It was only slightly salty and not soggy at all (I put the chicken on a baking sheet). I will definitely make this again and again!
So sorry. Hate to rate recipes low, but no one really liked this one. Had no flavor. We ended up dipping it in honey and honey mustard.
This is a great recipe… I didnt have corn flakes so I used ritz crackers no lemon so I used lemon aide…. I will always use the cookie sheet and rack from now on..
going to add less salt next time.
I took a tip from another reviewer and used honey mustard as dipping sauce (I didn’t feel like making the Honey Mustard II Dressing on the site.) I cut boneless, skinless chicken breasts into thirds, lengthwise and cooked for 40minutes, turning over at 30 minutes to avoid one side being soggy. I also didn’t have an egg or lemon juice so I used 3 Tbs of sour cream instead. I used Special K cereal instead of Corn Flakes. It tasted a bit salty, as some other reviewers noted.
I also put the chicken on a rack in a baking sheet. The underside still was soggy but the flavor was ok for baked chicken. It will never compete with real fried chicken but one has to do what one has to do 🙂 Thanks Linda for posting your recipe.
I enjoyed the crispiness of the chickene without the added oil. I will be implementing my own flavors to the chicken next time. However, it is a good recipe and easy to make.
My family and I liked this even better than fried chicken.
Good the first day, but didn’t care too much for the leftovers.
This is a great basic oven fried chicken recipe–crispy on the outside and tender on the inside. As other reviewers did, I used regular milk (instead of evaporated,) and only about half the salt. I also placed the chicken on a rack above a cookie sheet, which allowed the chicken to bake up crispy on all sides. I used garlic flavored cooking spray which added a bit of extra flavor, too. This also seems like a very versatile recipe where you could add different spices, parmesan cheese, etc. Thanks for the recipe!
Made this tonight and hub and I loved it!
Very good. Husband loved it. It was crispy on top and even the soggy parts in the bottom were tasty. The chicken was very tender and flavorful. I didn’t have bread crumbs so I toasted bread in the oven and put it in the food processor and added italian seasoning. I added only 1/2 teaspoon salt as others said it was too salty. I ran out of the bread crumb mixture so maybe next time I’ll make more. Will definitely make again it tastes just like fried chicken!!
OH my Linda you have created the best fake and bake recipie it was so good my husband who is a shake and bake fan said there was no comparisom this is a hit in our house. Thank you so much for a new classic
Followed the recipe to the T. My chicken was soggy, never did crisp up. Also thought this was quite bland. Sorry 🙁
Think this would be much better omitting the salt. My family did not like this at all. Just too salty. Might try again without the salt. Thank you for sharing.