Baked Corn Flakes Crispy Chicken

This recipe could become your family’s favorite because it is absolutely crunchy, tasty and a healthier option compared to fried chicken. It is coated with crispy cornflakes and well combined with seasonings that bring out the entire flavor of the dish. The meat is marinated with salt, spices, lemon and fish sauce that made the chicken drumstick moist and tender in every bite.

The chicken is usually served as a main dish. This could be paired with any roasted vegetables and red wine. I am pretty sure your family is going to enjoy this recipe as much as we do!

 

Prep Time: 15 min

Cooking Time: 40 min

Serves: 5 people

 

Ingredients:

    Marinade

• 1 whole lemon-juiced
• 1 tsp. salt
• 1 tsp. ground black pepper
• 2 tbsp. fish sauce

 

    Coating

• 3 large eggs
• ½ cup flour
• 1 ½ cup corn flakes – crushed
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• ½ tsp. chili powder – Note: If you like the chicken more spicy, you can add more!

 

Instructions:

1. Wash and trim off extra fat on the chicken legs and put it in large mixing bowl.

2. In the bowl of chicken legs, add the lemon juice, fish sauce, salt and ground black pepper. Marinade the chicken in the refrigerator for two hours.

3. Using a Ziploc bag, crush the corn flakes with a French rolling pin (or any rolling pin will do the job.)

4. Pre-heat the oven to 400 degrees Fahrenheit.

5. In the first 8 inch pie tin (or a shallow dish) mix crushed cornflakes, five spice, onion powder, garlic powder, paprika, chili powder, salt, and ground black pepper.

6. In a second pie tin, prepare the beaten eggs.

7. In a third pie tin, prepare the flour.

8. Take the marinated chicken out from the refrigerator.

9. Coat the chicken leg with flour. Tap the excess. Dip the chicken leg in the beaten eggs then, cover it with the corn flakes mixture. Pack the cornflakes mixture around the chicken leg. Repeat the process until all the chicken are complete.

10. Prepare the baking dish by spraying it with oil to avoid sticking.

11. Arrange the coated chicken legs half an inch apart and bake for 40 minutes until the chicken’s internal temperature is about 165 degrees Fahrenheit or when the meat is no longer pink.

12. Remove the baking dish out from the oven and let it cool for 5 to 10 minutes.

13. Serve and enjoy!