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Crunchy No-Fry Chicken

By: Campbell's Kitchen

(0 Votes)

12 Comments

Crunchy No-Fry Chicken
Crunchy No-Fry Chicken
This image courtesy of campbellskitchen.com

This is one of the most delicious baked chicken recipes. Coated with seasoned cereal crumbs, it is every bit as tasty as its fried counterpart. The cornflakes really add a special crunch to this chicken. Plus, it's ready in just 30 minutes! You can't beat that. Fall in love with this Crunchy No-Fry Chicken from Campbell's Kitchen. It may become one of your favorite weeknight chicken dinners.

Ingredient Note: Campbell's develops their recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Serves4

Preparation Time10 min

Cooking Time20 min

Ingredients

  • 1/4 cup Swanson Chicken Broth or Swanson Chicken Stock
  • 3/4 cup finely crushed corn flakes
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 1/4 pound skinless, boneless chicken breast halves

Instructions

  1. Heat the oven to 400 degrees F.
     

  2. Pour the broth into a shallow bowl. Stir the corn flakes, garlic powder, black pepper and red pepper on a plate.
     

  3. Dip the chicken into the broth. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
     

  4. Bake for 20 minutes or until the chicken is cooked through.

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Corn flake crunchy chicken is so great! Such a delicious meal for the family. Plus, you're baking the chicken, rather than frying, which keeps the added fat and calories fairly low! I would also recommend trying this with fish like tilapia or filet or even for some coated pork chops instead of frying those! You could also crush up gluten-free chex cereal instead of using the cornflakes for a gluten-free option!

This chicken looks really delicious. I like the tip from Lisa as I often make my own schnitzel and the crumbs are always falling off. I will try this the next time, especially when I make this crunch chicken. I think the kids are going to love it being coated in the cereal. In fact Im looking forward to trying that too!

Crunchy and baked? Boneless? Count me in! With little kids, it is much easier to cut boneless chicken into bite sized pieces than to rip apart traditional fried chicken. Still, we all love the crunchiness of fried chicken. Maybe this recipe is an answer to my dreams. I will be trying this soon.

Hmm Crunchy is great, and no fry, makes it even better. Im crazy about no fry food. Its healthy, I can use my money on something else instead of expensive oil, and on top of that, theres no oily kitchen top to clean! So Im going to try this recipe soon. Hope its good as it looks. )

Delicious, crunchy coated chicken breasts heaven! The flavours in this dish are so yummy that we were all quite disappointed to see that there was no more left lol. Here in South Africa the Swanson Chicken Broth or Stock are not available so I used other Campbell chicken products and the result was really very tasty. Try it - if my family anything to go by I am sure yours will love it too!

I love the different ways this recipe cuts down on the bad stuff that comes from the eggs, flour, frying, and breadcrumbs of a traditional recipe like this. Fortunately, there are brands of cornflakes (not Kellogg's) that are Gluten Free, so this recipe is perfect for a gluten free diet as well!

Dipping the chicken in broth instead of buttermilk or egg is a good way to cut down on some of the fat. Chicken breasts tend to be dry and the broth does help keep it a bit moister. To lower the sodium content, I would suggest using lower sodium broth or even homemade broth. Homemade anything usually has less salt than store bought. I love the seasoning flavors.

What a great idea to use crushed corn flakes as a substitute for bread crumbs! I'm guessing the corn adds a nicer flavor and texture. I'm familiar with using cornmeal instead of flour in the batter for deep frying chicken. It gives the chicken a thicker outer layer when it's removed from the oil.

This recipe looks easy enough to do for a weekday night. I will sure to cook it shortly. I have a doubt though. When trying similar recipes, but with bread crumbs, the crust falls off even before I can get the servings on the dishes. Does someone have a tip on what I could be doing wrong?

I don't remember where I learned this tip but it always works for me -- after breading the chicken let it sit 15 minutes before baking OR if I'm in a hurry I put it in the freezer for 5 minutes before baking. This lets the crumbs stick to the chicken better so they don't fall off later.

Great tip! Thanks, Lisa! I don't think I've heard that before.

Why do I not see the carb. count? That is important to.

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