Thursday, June 3, 2010


You all know that it's not just freezer foods, right? It's anything you can make ahead.  So, with that being said, what I'm going to share today is a coating for chicken!   Cornflake coating at that! 

Cornflake Coating for Chicken
9 cups cornflakes, crushed
1 envelope onion soup mix
1 Tablespoon garlic powder
1 Tablespoon dried parsley flakes
2 teaspoons rubbed sage
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon pepper

In an airtight container, combine ingredients.  Store in a cool, dry place.
This will keep up to 6 months!

Note:  When ready to prepare the chicken, use 4 boneless, skinless chicken breast halves.
Place 1 cup coating in a shallow dish.  Pour buttermilk into a pie pan or shallow dish;
coat chicken on both sides then dredge into cornflake crumbs - both sides.
Place in a greased baking dish.
Bake uncovered at 350 degrees for 309-35 minutes or until the juices run clear.

Also great on pork chops!


  1. Sounds perfect, Jeanette! I'm going to try this very soon. xoxo Donna

  2. I must try this...I have been looking for a coating to add some pizazz to the every day chicken around here.

  3. I have made Corn flake chicken and I have always just used crushed cornflakes and a packet of spaghetti seasoning mix (powdered). It tastes delicious!


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