It was a very lucky day when I discovered crunchy chicken. My friend Beth casually mentioned that every Friday she makes something called “corn flake chicken.” I was so excited at the thought and the description that she shared her family recipe with me.
Since the day Beth gave me her recipe, I have probably made crunchy chicken 2000 times! When we travel, I bring bags of the crunched seasoned crumbs with me on the airplane. Below are some interpretations from chefs around the world…
Here’s to Beth and her corn flake chicken!
-Chicken breasts, cut into thin strips, season with olive oil, Lawry’s salt, 2 cloves minced garlic and oregano.
-Toss the seasoned chicken into mashed and seasoned gluten-free (natures path) corn flake crumbs (I use oregano and lawry’s salt to season)*
-Bake 17 minutes in a 360 oven ( I use a convection oven) if you do not use convection, try baking at 360 for 20 minutes.
-Allow to cool for 5 minutes. Chicken should be golden and very crunchy!
-Best eaten while warm…doesn’t taste so great the next day or cold from the refrigerator!
*After three years of painstakingly making this chicken I had an epiphany! I finally figured out that I could prepare the chicken strips and freeze them! After I clean, cut, season and roll in the crumbs those little suckers go in the freezer! I store the prepared chicken strips in between layers of parchment paper in a plastic freezer bag. I bake them as needed
( and they are needed a lot!)
Chef Roberto’s version of crunchy chicken Istanbul, Turkey July 2009
Gluten free Dad’s version #2 stacked high