Simple Way to Prepare Super Quick Homemade Corn Flake Chicken

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The ingredients needed to make Corn Flake Chicken:

1. Make ready 1/3 cup buttermilk
2. Get 1 teaspoon salt
3. Take 1/4 teaspoon ground red pepper (cayenne)
4. Make ready 2/3 cup corn flake crumbs
5. Prepare 2-4 chicken breast
6. Get 4 medium baking potatoes, unpeeled, cut into 1-inch cubes (or a bag of frozen diced potatoes)
7. Get 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
8. Get 2 tablespoons grated Parmesan cheese
9. Get 1/2 teaspoon garlic powder
10. Take 1/2 teaspoon paprika
11. Prepare 2 tablespoons butter or margarine, melted (make sure everything is covered)

I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet. Dip each chicken breast in the beaten eggs and then press into the cornflake mixture. If you didn't get full coverage, keep pressing and flipping. Dip chicken in butter, then roll in cornflake mixture.

Instructions to make Corn Flake Chicken:

1. Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
2. In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
3. In large bowl, combine potatoes and bell pepper. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables. Also I like to put crushed corn flakes on the potatoes.
4. Bake at 400F for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.

If you didn't get full coverage, keep pressing and flipping. Dip chicken in butter, then roll in cornflake mixture. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture.

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