Cereal is a delicious and pretty healthy breakfast if you pick the right one. National Cereal Day is meant to commemorate John Kellogg’s 1897 invention on Corn Flakes cereal. However, the history of cereal predates Kellogg’s creation. Cereal was invented during the Colonial era when housewives started to serve popcorn with sugar and cream for breakfast. Today, nearly half of all Americans start their day with a bowl of cereal! But you know, cereal is not just for breakfast. The next time you have hankering for fried chicken but hesitate to eat it because of all the calories and fat, make it with cornflakes. That’s right- cornflakes! And instead of frying it- bake it! I guarantee you it will taste better than fried chicken and you won’t feel guilt about eating it!
Double Coated Chicken
- 7 cups Kellogg’s Corn Flakes® 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
1. Place KELLOGG’S CORN FLAKES cereal in shallow dish or pan. Set aside.
2. 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 margarine.
3. Bake at 350° 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 165ºF. Do not cover pan or turn chicken while baking. Serve hot.