Best 10 Corn Flake Drumsticks Bake Recipes

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. 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. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

DRUMSTICKS WITH CRISPY CORNFLAKE COATING

Steps:

• In a large bowl, mix together marinade ingredients. Marinate chicken for one hour, or up to 10 hours.
• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Mix together coating ingredients. Dip drumsticks into coating mixture so they're covered on all sides.
• Line a baking pan with Gefen Parchment Paper. Spray with cooking spray and arrange drumsticks on top. Spray chicken generously with cooking spray and bake for an hour and a half or until done.

CORN FLAKE DRUMSTICKS BAKE

Steps:

• Preheat oven to 350°F.
• Line a shallow roasting pan with aluminum foil.
• Spray with cooking oil spray.
• In a large bowl, mix corn flake crumbs, salt, parmesan cheese, black and cayenne pepper and mix well.
• Lightly beat eggs in a bowl.
• Dip each drumstick in egg and roll in corn flake mixture coating well.
• Place each drumstick on the roasting pan.
• Spray a light coating of cooking spray over the drumsticks.
• Bake at 350°F for 1 hour to 1 hour & 10 minutes.

CHICKEN BAKED IN CORNFLAKE CRUMBS

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
• Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
• Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
• Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
• Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

OVERNIGHT CORN FLAKE BAKE

Steps:

• Grease a 13x9-inch baking dish with butter.
• Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
• Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
• Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
• Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
• Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in preheated oven until the corn flakes are browned, about 1 hour.

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

Steps:

• Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
• 2 to 3 tablespoons melted butter
• Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
• In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
• Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

OVEN FRIED CHICKEN WITH CORN FLAKES

Steps:

• Position rack in upper 1/3 of oven.
• Preheat to 350°F.
• Remove chicken skin, if desired.
• Lightly oil a baking sheet.
• Rinse chicken and pat dry.
• season with salt and black pepper.
• Whisk eggs and milk together in a large bowl.
• Combine corn flakes, salt, and pepper in a shallow bowl.
• Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
• Arrange the chicken, skin side up, on the greased cookie sheet.
• At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
• Bake until the chicken is golden and crisp, about 45 to 60 minutes.
• Serve immediately.