Corn flake chicken is something my mom used to make when I was a kid. It is so simple, yet so delicious. It was one of my favorite things that she made.
I remember when I was young, it was my favorite job to smash the cornflakes for this dish. Then, I remember when I won the District Spelling Bee in 5th grade, she made it special for dinner. It made me feel so special when she did that. After all, her and I worked very hard. She would drill me on spelling words every spare second she had. So this dish has some good memories with it.
Now a days you can buy already crushed cornflakes, or you can still smash about 2 cups by hand. Season it with salt and pepper at a minimum.
Pound out the breasts, then paint with mayonnaise. With mayonnaise, I would use Hellman’s. (Out west, it is called Best Foods.) I feel there is such a difference in taste with other brands of mayo.
Now place the cornflakes in a bag. Drop the chicken into the bag and shake it. Make sure it is properly coated. Bake at about 400 for about 20-25 minutes. (This all depends on the breast thickness. Make sure the internal temp is at least 165° F.
2 c cornflakes smashed (measure after smashed
4 chicken breasts
1 c mayonaise
Seasonings if desired. (I think it is perfect the way it is. )
- Pound out breasts
- Preheat oven to 400°
- Smash 2 cups of cornflakes in a large ziploc bag (great way to get out aggression)
- Paint chicken with mayo
- Drop chicken into cornflakes and shake until coated
- Bake at 400 for 20-25 minutes or until temp reaches 165°.