Ingredients
2 chickens, cut into 1/8th’s or 14 boneless, skinless chicken breasts
2 eggs, beaten
2 to 3 cups cornflake crumbs
1/3 cup canola oil
Preparation
Preheat oven to 350 degrees. Dip chicken pieces in egg then cornflake crumbs and place in baking pan (skin side up if using a whole chicken cut up). Drizzle canola oil over chicken and bake for 1-1/2 to 2 hours.
Spices can be added to the cornflakes crumbs but I don’t advise it before a fast.
CELEBRATE is here and selling fast. It’s gorgeous, it’s packed with over 200 sensational, original recipes, and magnificent photos by award-winning photographers. Watch your emails for a few sneak peak recipes and lots of special appearance dates all over the country. PLUS, the proceeds benefit Emunah’s Children’s homes in Israel, so your purchase is also charity and kindness. It’s the perfect treat for yourself or special gift.
Another variation to this recipe that I do all the time is for chicken cutlets I smear low fat mayonnaise and then corn flake crumbs and bake in oven for about 12 min before turning over the cutlets and then another 10-12 minutes. I used to use flavored cornflake crumbs but the sodium content is really high so I switched to plain and it’s just as good.
Does this recipe come out well if I use chicken without skin? I am guessing that the chicken might dry out. Also, is there a noticeable difference between using egg verses mayo?
You can use chicken without the skin. The oil drizzled on top keeps it moist. The mayo also works to keep it a little moister than the egg.
Do you leave the chicken uncovered the entire time?
Yes, leave it uncovered so that it gets crispy.