May 02, 2012

Tuesday Night Dinner: Crunchy Cornflake Chicken

 Crusting chicken pieces with crushed Cornflakes isn't anything new, but it's pretty new to me! I've only used this method once before after slathering chicken in barbeque sauce. It came out really tasty and I just kind of forgot about it! 

There's currently a box of Kellogg's Corn Flakes sitting in the cupboard. It's three quarter's full and about to pass it's "best before" date. This is what reminded me of the cereal crusted chicken, which came in handy, since I was out of bread crumbs and wanted to cook a whole chicken...without cooking it whole. The process began with quartering the chicken and making the marinade (which by the way, is the honey mustard sauce I made last time with less herbs + a splash of balsamic).

Speaking of my new favourite sauce, I recently acquired a new kitchen tool. It's a giant meat syringe! You know, perfect for injecting your favourite marinades and/or sauces (aka. creamy honey mustard) into...anything and everything! Do you know where this is heading? MY VEINS. Or perhaps my thigh for a DIY lipo sesson. 

Okay, now I'm going off course...











 I served this with Arctic Gardens' bagged rice, which is totally gross. I mean, it was edible but my taste buds were not happy. It was a flavour/texture issue that I had with it which makes me glad that they were free. I found the rice to be way too mushy and had an unappetizing fake butter/stale mushroom taste. At least they're out of my freezer now so there's more room to store other legit goodies! Read: the 24 steaks we just bought on sale.

If you've never had Corn Flake crusted chicken before, I highly suggest you try it! It's like the goodness of deep fried crispy chicken exterior without all the hot oil to deal with. You don't even need to do the whole, flour, milk, bread crumb routine. Just make sure the chicken is seasoned and somewhat moist so the cereal bits will stick. Add a tablespoon of mustard or mayo or your favourite salad dressing to your chicken pieces and smush before hand if you'd like. Seriously, so easy. Then stick it in the oven for an hour or so on 400F until it's golden(er), crunchy and cooked.

I'm sure you can do the same thing with whatever plain Jane cereal you have at home: Rice Krispies, Shredded Wheat etc. Generic cereal will obviously work just as well. :) 

P.S. I totally felt like a plastic surgeon while injecting my chicken with botox I mean, marinade.

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About

Hi, I'm Janetta from Toronto. I cook, bake and make big messes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's super cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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