Crispy chicken
Chicken second courses
Lots of people do oven baked chicken or chicken tenders coated with corn flakes. My mother made something we called Northern Baked Chicken which was corn flake crumb coated cut up chicken pieces baked the oven. When I began my healthier eating odyssey, I started reading labels and found the contents of corn flakes included some items I no longer wanted my family to eat. I came up with this version as a substitute. The wheat germ adds a slightly nutty, earthy flavor that is hard to identify. I like to use boneless skinless thighs because they are harder to overcook when crisping than breasts, but breasts can certainly be used. Even without the flouring step in many breading recipes, these thighs are both crispy and juicy.
Share:
0
14
0
Comments