Recipe of Perfect Corn Flake Chicken
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Make Ultimate Corn Flake Chicken. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Corn Flake Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Corn Flake Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Corn Flake Chicken using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients and spices that need to be Take to make Corn Flake Chicken:
- 1/3 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2/3 cup corn flake crumbs
- 2-4 chicken breast
- 4 medium baking potatoes, unpeeled, cut into 1-inch cubes (or a bag of frozen diced potatoes)
- 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons butter or margarine, melted (make sure everything is covered)
Instructions to make to make Corn Flake Chicken
- Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
- In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
- In large bowl, combine potatoes and bell pepper. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables. Also I like to put crushed corn flakes on the potatoes.
- Bake at 400F for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.
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