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.
chicken (about 3 pounds, legs or thighs, or combo of both)
, skin on, rinsed and dried
can evaporated milk
corn flake crumbs
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!
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
baked chicken, corn flake chicken, oven baked chicken