Double-Coated Chicken

Name: Double-Coated Chicken
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 servings
Ingredients: 7 cups Kellogg's Corn Flakes (R) cereal (crushed to 1 3/4 cups); 1 egg; 1 cup fat-free milk; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 pounds chicken pieces, (without or with skin) rinsed and dried; 3 tablespoons margarine or butter, melted

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Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Cook: 1 hr

Yield: 8 servings

Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Cook: 1 hr

Yield: 8 servings

Ingredients

7 cups Kellogg's Corn Flakes (R) cereal (crushed to 1 3/4 cups)

1 egg

1 cup fat-free milk

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 pounds chicken pieces, (without or with skin) rinsed and dried

3 tablespoons margarine or butter, melted

Directions

Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with butter or margarine. Bake at 350 degrees F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Do not cover pan or turn chicken while baking. Serve hot.