Family Recipe – Corn Flake Oven-Fried Chicken

Awesome pic of Corn Flake Overn Baked Chicken

Corn Flake Oven-Baked Chicken - photo courtesy of

This is a classic recipe that has been around for years, but it’s a really good one and it’s healthier (way lower fat) than your standard fried chicken recipe, and with great crunch.   I tweaked the recipe a bit (took it beyond salt and pepper for seasoning and it is a definite winner.  I also tweaked the original recipe by not drizzling the top of the chicken with melted butter or margarine as that would screw up the whole “reduced fat” angle.

If your family loves fried chicken, but you’d like to cut down the fat, give this one a shot.


1.25 lbs boneless skinless chicken breasts, halved length-wise (to make a thin cutlet)
1 cup whole wheat flour
1 cup non-fat or low-fat milk
1 egg
3 cups crushed corn flakes
1 TBL Seasoned salt of your choice
Frank’s Red Hot Sauce (to taste)

The Process:

Preheat oven to 350 degrees

Prepare chicken breasts by removing visible fat and slicing length-wise to form a thin cutlet

Prepare batter by mixing milk and egg together and beating until combined, then stir in flour to form a thick batter.
Add Frank’s Red Hot sauce and 1/2 TBL seasoned salt to batter and mix to integrate

Prepare corn flakes by placing in a ziplock bag and crushing with a rolling pin.  You want some texture here so don’t crush too fine.
Add 1/2 TBL of seasoned salt and mix with a fork

Place batter and crushed corn flakes in shallow bowls

Spray a cookie sheet with pan spray

Dip chicken pieces first in the batter, allowing the excess batter to drip off into the batter bowl, then place the battered  chicken piece into the crushed corn flakes.   I then shake the bowl a bit to get best coverage and press the chicken pieces in lightly to make sure they are coated.  Flip and repeat.

Place the crusted chicken pieces on the cookie sheet.

Bake at 350 for about 25-30 minutes until the chicken reached the proper internal temperature.   NOTE: if you don’t split the chicken breasts, your cooking time will be longer.

The resulting chicken will resemble KFC’s “Extra Crispy” chicken with a really awesome crunchy crust with some serious flake to it.   I serve it with reduced fat “Grand’s” biscuits, mashed potatoes with carrots and gravy (optional)

Recipe: Spicey Buttermilk Fried Chicken

I have been trying really hard lately to move away from frying as a preferred cooking technique, but sometimes comfort food just calls you and this is a recipe that I came up with to help satisfy that comfort food urge.


  • 4 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1-3 TBL Frank’s Red Hot Sauce (to taste)
  • 1 TSP Essense (or similar spice blend)
  • 1 cup all purpose flour
  • canola oil or other preferred oil for frying.

Split the chicken breasts in half length-wise to create a thin filet.

Mix the buttermilk and the Red Hot Sauce and pour into a bowl or plastic container for marinating.

Mix the flour and Essense and place on a plate or in a shallow plastic container for dusting.

Marinate chicken in buttermilk/Red Hot Sauce blend for at least an hour.

Remove Chicken from marinade and let excess liquid drip off.

Coat the still damp chicken in the flour/Essence blend

Carefully place chicken in a skillet (Cast Iron preferrred) with oil heated to medium high heat.

Cook for about 5 minutes per side until golden brown and crispy and cooked through.

I like to serve with mashed potatoes and pan gravy and some fresh buttermilk biscuits right out of the oven with butter and jam or honey.   This is not the healthiest recipe on earth, but I am more and more convinced that it’s moderation and not deprivation that will get us where we want to be health wise.  This recipe is sure to please any family with it’s great crispy texture and the huge flavor from the Red Hot Sauce in the marinade and the Essence in the coating.

I am kicking myself in the butt big time for not taking a picture – but I am making this again this week and will make sure to update with a pic.

Serves 6-8 as written.