Crispy Corn Flake Oven Baked Chicken
This Crispy Corn Flake Oven Baked Chicken is super easy needing only a few pantry staples, and resulting in tender chicken with a crunchy semi-sweet corn flake coating.
Servings: 4
Ingredients
- 8 pieces chicken (about 3 pounds, legs or thighs, or combo of both) , skin on, rinsed and dried
- 12 ounce can evaporated milk
- 3 teaspoons seasoned salt* , divided
- 1 1/4 cup corn flake crumbs
- 3 tablespoons butter , melted
Instructions
- Preheat oven to 350 degrees F. Coat a shallow baking dish with cooking spray; set aside.
- Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat.
- In a shallow bowl, combine corn flake crumbs and remaining teaspoon seasoned salt.
- Remove chicken pieces from the evaporated milk one at a time and place in the corn flake 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 roasted vegetable or mashed potatoes 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.
- The chicken is even more tender and flavorful if you marinate it in the evaporated milk and seasoning salt overnight.
Nutrition
Serving: 2chicken pieces · Calories: 424kcal · Carbohydrates: 68g · Protein: 10g · Fat: 13g · Saturated Fat: 8g · Cholesterol: 41mg · Sodium: 1841mg · Potassium: 306mg · Fiber: 2g · Sugar: 13g · Vitamin A: 1725IU · Vitamin C: 16.7mg · Calcium: 164mg · Iron: 21.5mg