Cornflake Chicken

This is a take on a recipe my late mother in law used to make fairly often. It was always a hit with adults and kids and fairly quick to put together.

In Israel, I haven’t found pre-crushed cornflakes so I simply crushed my own and give you amounts crushed and uncrushed. We’ve got hungry people to feed, so let’s get cracking!

Prepare 2 roasting pans lined with tinfoil to hold the chicken.

Line up your ingredients

Preheat the oven to 375 F/190 C.

Take a nice large bowl to mix the coating for the chicken in.

Place the mayo, mustard, garlic powder, onion powder, dried parsley and paprika in the bowl and whisk together till smooth. If thick, thin a bit with a tablespoon or so of soy milk or water.

Now, if you don’t have crushed cornflakes, this is easy as pie to prepare. Simply take a ziploc bag, put in the cornflakes and take a rolling pin. You aren’t bashing it (no getting out our frustration on it, sorry 😉 ) you are actually rolling over it like a mini steam roller, like so:

It goes surprisingly quickly and you just roll back and forth till it’s crumbs and looks like this:

Good, set aside and now we coat the chix in the coating.

I put in a number of pieces together and roll them about till coated on both sides, shaking off the excess. Immediately place the chicken in the cornflake crumbs and coat well on both sides, pressing down, and place on those tinfoil lined pans. Do this till all the chicken, coating and crumbs are used up. You might have some leftover cornflake crumbs but not much since the ratio of chicken to crumbs is fairly accurate.

Place chicken in preheated oven and bake approximately an hour or till chicken is browned and cooked through. If pierced with wooden skewer or toothpick, the juices should run yellow not pink. Wonderful served with potato salad Tangy Creamy Potato Salad and coleslaw Perfect Tangy Coleslaw. Finger lickin’ good!

Cornflake Chicken

1/2 cup (110 grams) mayonnaise

2 teaspoons brown mustard

about 2 tablespoons soy milk

2 teaspoons dried parsley

1 teaspoon granulated garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 1/2 cups crushed cornflakes about 5 cups (140 grams) uncrushed

About 2 kilo chicken legs and chicken thighs or 8 chicken thighs and 8 drumsticks

Preheat oven to 375 F/190 C.

Mix mayonnaise with mustard, parsley, paprika, garlic powder and onion powder in a bowl. Place crushed cornflakes in a shallow pan, set aside. Line 2 baking pans with aluminum foil. Dip chicken on both sides in mayo mixture and then both sides in cornflakes crumbs and place skin side up on tinfoil lined pans. Place in hot oven and bake about an hour or till chicken is golden brown and cooked through. When checked with wooden toothpick or skewer the juices should run yellow, not pink.