Unfried Chicken

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Awesome! One of our favorite dishes. Never had a problem getting the corn flakes to stick to the chicken. We use a little less lemon zest. Personal preference.

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Excellent and so much better for our diets. I marinated the chicken overnight in buttermilk and hot sauce so the drench just consisted of egg and regular milk. Wonderful recipe and so easy - we'll have it again soon.

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The first time I over cooked it waiting for the crust to brown up. Tasty, but dry as chalk. I looked at the recipe in the book and this one and took a little of both. I mixed bread crumbs (I make these with day old baguette bread, toasted and pulsed in a food processor and corn flakes, but made sure I really crushed the corn flakes and sprayed the thighs with some olive oil and baked.

Came out perfect and tasty. Not quite fried chicken, but close enough to lose the fat. I also season with their house seasoning in the buttermilk, crumbs and a final little sprinkle.

Keep the great recipes coming!

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tasty but very -pleasing to the eye. Cornflakes would not stick to chicken. I followed recipe to the T but could not get crust to stay on chicken. I noticed a lot of people marinated the chicken overnight or at least a few hours before rolling in cornflakes. Maybe I will try doing that, but Bobby did not say to do that on his show.

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So easy and so crunchy. I used boneless & skinless chicken breast and soaked them in the buttermilk & seasonings for serveral hours before dipping them in the egg wash then into the corn flakes before baking. I also turned them 1/2 way through the baking time to make sure they were crunchy on both sides. It worked great!! Another great idea is to use a wired rack on a cookie sheet to bake chicken like this on when you want it crunchy. My husband really loved this new recipe for our Valentines dinner. Thanks Bobby Deen!! <3

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This recipe was awesome! My husband loves fried chicken and this recipe delivered! I did change some things, I used 1 tsp of hot sauce, and the chicken was boneless and skinless, but it turned out delicious and crispy. I will make this recipe again and again. Thank you, Bobby Dean.

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Thank you, Bobby Dean. Been a long time since we had fried chicken. We live in Texas, but try to eat healthy. i made this when my son had the flu. Perked him right up. Was a little salty. Will dial that down next time, but the family really enjoyed the crunch. Served with mashed potatoes and some veggies. Good eats. Will make again.

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This was amazing but the bottom wasn't as crispy as I was hoping for.

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I am a weight watcher and had a whole chicken cut it up skinned it I forgot to add the egg white but it was delish~ will def make again~ came out perfect~

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This was GREAT! Bobby Deen is fantastic but I did modify this recipe a bit and I think I did it a bit healthier! I used 1 lb. of thinly sliced chicken breast and marinated it in nonfat milk, (ONLY because I opened my brand new low fat buttermilk and it was SOUR and I was too lazy to head back to the store one tablespoon Smart Balance, lemon zest, juice of 1 lemon, and hot sauce. I let it sit for one hour. Then I removed it and added the egg whites. After that I removed one piece at a time from the marinade, and sprinkled paprika, salt and garlic powder on it. Then dipped it in the smashed cornflakes and placed it on a cooking GRATE with a cookie sheet underneath. I cooked at 375 for 25 minutes (because the chicken breasts were not regular ones they were thinly sliced and it turned out AMAZING!!!!!!!!!! The lemon was a delicious aftertaste and the crispiness of the corn flakes was divine.