A hefty combination of crumbs, seeds, and spices replicates the famous chicken coating. You can use other cereals and other spices and seeds, of course, but this recipe is really close to the original, and you can make it without all of the artificial colors and ingredients! Plus, you can control the sodium in your chicken. It's really high in the purchased product.
You can multiply this recipe (minus the egg and milk, of course), and keep it in an airtight container in the refrigerator or freezer to use when you want. Be careful that you remove the amount you want to use from the large container before you start handling the chicken. It's very easy to contaminate the dry mix while you are handling chicken. Then you are at risk for food poisoning.
If you choose to make a large amount and keep it, measure out about 1 cup of the mixture for every 4 chicken breasts. Discard any mixture that's left over; don't put it back into the container.
Enjoy this crisp and juicy chicken with a green salad, some scalloped potatoes, and brownies for dessert. What a perfect fall or winter dinner!
- 1/2 cup corn flake crumbs
- 1/4 cup wheat germ
- 1/4 cup whole wheat flour
- 2 tablespoons sesame seeds (finely ground)
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon. sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley flakes
- 1 egg
- 1 tablespoon milk
- 4 chicken breasts (boneless, skinless)
Gather the ingredients.
In a shallow bowl, combine cornflake crumbs, wheat germ, flour, sesame seeds, paprika, mustard powder, sugar, garlic salt, onion salt, pepper, and parsley flakes, and mix well.
Preheat the oven to 400 F.
In another shallow bowl, beat the egg with milk.
One at a time, dip chicken breasts into the egg mixture and shake off the excess.
Then place in coating mixture, pressing to coat.
Let the chicken stand on a wire rack for about 10 minutes before you bake it.
Put the chicken on a baking sheet with sides. Bake at 400 F for 18 to 24 minutes until the chicken is at least 160 F, tested with a reliable meat thermometer.
Let the chicken stand for 5 minutes, then serve.
- You can double or triple this seasoning recipe (sans chicken) and store it in the freezer. Pull out about 1 cup of the mixture for each four chicken breasts when you are ready to use.