Corn Flake Crusted Chicken
Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Say goodbye to traditional battered or breadcrumb-crusted chicken! Try adding a delightful crunch to an easy weeknight dinner by coating chicken with Heinen’s Organic Gluten Free Corn Flakes.
This coating provides an appetizing crispy texture that elevates the dish above standard breaded chicken. The organic corn flakes offer a glutenfree alternative to breadcrumbs while still delivering a satisfying crunch.
Why You’ll Love This Recipe
- It’s an Easy Weeknight Meal: With it’s simple preparation and relatively short cooking time, this corn flake crusted chicken is an excellent choice for busy weeknights when you’re craving a satisfying and flavorful meal without spending too much time in the kitchen.
- The Breading is Gluten Free: For those following a gluten free diet or looking to incorporate more gluten free options into their meals, this recipe is a welcome addition, as the corn flake crust offers a delicious and nutritious alternative to traditional breadcrumbs.
- It Pairs Perfectly with a Honey Mustard Dipping Sauce: The honey mustard dipping sauce adds an extra layer of flavor. It offers a perfect balance of sweet tanginess, which complements the crispy chicken and elevates the overall taste experience.
Corn Flake Crusted Chicken
- Cook time:
- 30min
- Prep time:
- 15min
- Total time:
- 45 Minutes
- Servings:
- 4
Ingredients
For the Chicken
- 3 cups Heinen’s organic gluten free corn flakes
- 2 tsp. Heinen's garlic powder
- 2 tsp. Heinen's onion powder
- 1 tsp. Heinen's paprika
- ½ cup Heinen's milk
- 2 large Heinen's cage free eggs
- 4 7-9 oz. Gerber's CARE Certified boneless skinless chicken breasts
- Salt and pepper, to taste
For the Honey Mustard
- ¾ cup mayonnaise
- 1/3 cup Heinen's honey
- ¼ cup Heinen's yellow mustard
- 3 Tbsp. Heinen's whole grain mustard
- Salt and pepper, to taste
Instructions
- For the honey mustard, combine all of the ingredients in a medium-size bowl with a whisk and keep cool until ready to serve.
- Preheat the oven to 425°F.
- In a food processor, combine the cereal, garlic powder, onion powder, paprika, salt and pepper until finely chopped. Set aside on a plate.
- In a medium-size bowl, whisk together the milk, eggs, salt and pepper until combined.
- Dredge each chicken breast in the milk and egg wash, then transfer it to the plate of processed cornflakes. Completely coat the chicken on both sides. Place the coated chicken on a sheet tray lined with parchment paper. Repeat the process until all of the chicken has been breaded.
- Bake in the oven at 425°F for 25-30 minutes or until golden brown and cooked through.
I made this dish for dinner tonight and it was absolutely awesome. Very easy to make and the honey mustard sauce was delicious. The few things that I did changed was I added a teaspoon of chile powder to the corn flake mixture. And substituted spicy brown mustard for the whole grain mustard