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“This recipe is so delicious. I especially like it because you get that fried-chicken taste without the mess or lengthy frying time.” Claudia Ruiss - Massapequa, New York
Nutritional Facts 1 serving equals 404 calories, 25 g fat (14 g saturated fat), 124 mg cholesterol, 768 mg sodium, 15 g carbohydrate, trace fiber, 29 g protein.
Originally published as Parmesan Cornflake Chicken in Simple & Delicious March/April 2009, p15
Grating Cheese is in the BagWhen I shred a block of cheese, I place the base of my box grater inside a rolled-down gallon-size plastic bag. When I've finished grating the entire block, I just pull out the grater, unroll the bag, seal it and store my freshly grated cheese in the refrigerator. There's no mess. —Coleen Deon, Dover Plains, New York
When I shred a block of cheese, I place the base of my box grater inside a rolled-down gallon-size plastic bag. When I've finished grating the entire block, I just pull out the grater, unroll the bag, seal it and store my freshly grated cheese in the refrigerator. There's no mess. —Coleen Deon, Dover Plains, New York
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 21, 2012 by wintermom9597
I used a combination of thighs and drumsticks (what I had in the freezer) and instead of dipping in melted butter, I brushed the chicken with low-fat French salad dressing. Everyone enjoyed it.
Reviewed on Oct. 16, 2012 by carole9455
My husband and I liked it so much and it was so easy that I made it two nights later and sent it home with our daughter to share with her family.
Reviewed on Feb. 21, 2011 by kmchanley
I made this for my niece and nephew (who are picky eaters) who were over for the evening. We all loved it. I omitted the butter and used an egg and 1/4 cup skim milk instead. I also cut the chicken into strips beforehand, which cut the cooking time down to 20-25 minutes. My husbands now asks me to make this quite a bit.
Reviewed on Jun. 27, 2010 by Louise.Hooper
This recipe is fabulous, but I have made a few adjustments. First off I soak the chicken for a bit in buttermilk rather than dipping in butter, coating still sticks and less fat. Then I cook on a rack in the pan so that the breading is crisp on the bottom, and finally I put a little extra seasoning in the crumbs - cayene pepper, cajun spices, whatever takes my fancy that night. This is delicious and easy if you grab chicken pieces from the supermarket all ready to go.
Reviewed on Aug. 22, 2009 by Ofallon mom of 2
My family really like this one. I have used it on Pork Chops also. Very good that way also.
Reviewed on Apr. 18, 2009 by melissa thomas
This was pretty good. Everyone cleared their plates so Mom was happy. But mine was soggy on the bottom not sure what I did wrong but unless I can fix it I will not be making it again.
Reviewed on Mar. 15, 2009 by margo12
We tried this tonight and it was delicious! Not to mention that the smell of it when it was almost done beckoned everyone into the kitchen.
Reviewed on Feb. 24, 2009 by jdawn
Once again, a recipe that you can't see unless you are subscribed to the magazines.
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