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Parmesan Cornflake Chicken Recipe
Parmesan Cornflake Chicken Recipe photo by Taste of Home

Parmesan Cornflake Chicken Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup crushed cornflakes
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons butter, melted
  • 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

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.

Directions

  1. In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture.
  2. Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Yield: 4 servings.
Originally published as Parmesan Cornflake Chicken in Simple & Delicious March/April 2009, p15

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Parmesan Cornflake Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 18, 2013

"very good flavor!"

MY REVIEW
Reviewed Oct. 21, 2012

"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."

MY REVIEW
Reviewed Oct. 16, 2012

"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."

MY REVIEW
Reviewed Feb. 21, 2011

"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."

MY REVIEW
Reviewed Jun. 27, 2010

"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."

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