Cornflake Chicken
This Cornflake Chicken is perfectly seasoned tender oven baked chicken with a crispy semi-sweet coating. It's super easy to make needing only 5 ingredients and has such a satisfying crunch!
Servings: 4
Ingredients
- 8 pieces chicken , skin on (about 3 pounds, legs or thighs, or combo of both)
- 12 ounce can evaporated milk
- 3 teaspoons seasoned salt , divided (see note below)
- 1 & 1/4 cup cornflake crumbs
- 3 tablespoons butter , melted
Instructions
- Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat. Transfer to the fridge and marinate for at least 4 hours, ideally overnight for best results.
- Preheat oven to 350 degrees F. Coat a shallow baking dish with cooking spray; set aside.
- In a shallow bowl, combine cornflake crumbs and remaining teaspoon seasoned salt.
- Remove chicken pieces from the evaporated milk one at a time and place in the cornflake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
- Transfer chicken pieces to the prepared baking dish in a single layer, skin side up. Drizzle with the butter.
- Bake for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)
- Let cool for 5 minutes. Serve with your favorite sides and enjoy!
Notes
Seasoned salt usually consists of salt, onion powder, garlic powder, dried thyme, dried parsley, and dried oregano. I have a pre-mixed blend by McCormick, but you can make your own if you want.
Nutrition
Serving: 2chicken pieces | Calories: 524kcal | Carbohydrates: 68g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 1141mg | Potassium: 306mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1725IU | Vitamin C: 16.7mg | Calcium: 164mg | Iron: 21.5mg