Crispy Garlicy Shake n’ Bake Chicken
The name says it all! because this is a family favorite and I make it very often I mix up a huge amount of the coating mix and store it in the fridge to have ready when I make chicken, the coating amount is enough for up to 10 pieces of chicken you may of coarse make less and store any remaining coating for another time, and the garlic powder may be reduced…you will make this often I promise!
Notes from our test kitchen; if you cannot find Kellogg’s cornflake crumbs process cornflakes cereal in a processor to meaasure 1 cup
Yield 10 chicken pieces
Ingredients:
10 skin-on chicken pieces
1 cup Kellogg’s cornflake crumbs
1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon paprika
3-4 teaponns garlic powder
1 teaspoon onion powder
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper, optional (or adjust to heat level, I always add it in)
Instructions:
Set oven to 425 degrees (oven rack must be set at lowest position).
Grease a 15 x 10-inch baking sheet.
In a heavy large resealable plastic bag combine the cornflake crumbs with next 7 dry ingredients.
Moisten each piece of chicken lightly with water then shake off excess water (the chicken must be slightly moist in order to hold on the coating).
Place 1 piece of chicken into the bag and shake to coat with the crumb mixture.
Place the coated chicken skin-side up on baking sheet.
Repeat will alll remaining chicken pieces.
Bake for 40 minutes (the chicken will continue baking after removed from the oven so no need to cook it longer).
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