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Ingredients
2 chickens, cut into 1/8th’s or 14 boneless, skinless chicken breasts
2 eggs, beaten
2 to 3 cups cornflake crumbs
1/3 cup canola oil
Preparation
Preheat oven to 350 degrees. Dip chicken pieces in egg then cornflake crumbs and place in baking pan (skin side up if using a whole chicken cut up). Drizzle canola oil over chicken and bake for 1-1/2 to 2 hours.
Spices can be added to the cornflakes crumbs but I don’t advise it before a fast.
Tags: chicken
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Another variation to this recipe that I do all the time is for chicken cutlets I smear low fat mayonnaise and then corn flake crumbs and bake in oven for about 12 min before turning over the cutlets and then another 10-12 minutes. I used to use flavored cornflake crumbs but the sodium content is really high so I switched to plain and it’s just as good.
Does this recipe come out well if I use chicken without skin? I am guessing that the chicken might dry out. Also, is there a noticeable difference between using egg verses mayo?
You can use chicken without the skin. The oil drizzled on top keeps it moist. The mayo also works to keep it a little moister than the egg.