Crispy Baked Chicken

August 2, 2011
Prep time:
10 minutes
baking time:
45 to 50 minutes
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Everyone knew the key to Grandma’s baked chicken was the crunchy cornflake coating.

Everyone knew the key to Grandma’s baked chicken was the crunchy cornflake coating.
  1. 1

    Preheat the oven to 350°F. Grease a shallow baking pan.

  2. 2

    Place onion dip in shallow bowl; stir until smooth. Add milk to dip, 1 tablespoon at a time, until a pourable consistency is reached.

  3. 3

    Combine cornflake crumbs and wheat germ on a baking sheet lined with waxed paper.

  4. 4

    Dip chicken pieces in milk mixture, then roll in cornflake mixture. Place chicken pieces in prepared pan. Bake until an instant- read thermometer inserted in center of meat reaches 180F and juices run clear, 45 to 50 minutes.

  5. 5

    Serve this dish with hot buttered corn-on-the-cob and a crisp tossed salad, if desired.

Make My Own Version

Ingredients

(Serves 6)

  • 8 ounces (1 cup) French onion dip
  • Milk
  • 1 cup cornflake crumbs
  • 1/2 cup wheat germ
  • 6 skinless chicken-breast halves or thighs (about 1 1/2 pounds)

Grandma's Secret Trick

After working with raw chicken and other raw poultry and meats, Grandma would thoroughly wash her hands with hot soapy water and do the same with the utensils and cutting board that came into contact with the raw meat. These good habits helped prevent the spread of harmful bacterial growth around the kitchen.

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Crispy Baked Chicken

STEP1OF5

Ingredients

  • 8 ounces (1 cup) French onion dip
  • Milk
  • 1 cup cornflake crumbs
  • 1/2 cup wheat germ
  • 6 skinless chicken-breast halves or thighs (about 1 1/2 pounds)

Preheat the oven to 350°F. Grease a shallow baking pan.

Place onion dip in shallow bowl; stir until smooth. Add milk to dip, 1 tablespoon at a time, until a pourable consistency is reached.

Combine cornflake crumbs and wheat germ on a baking sheet lined with waxed paper.

Dip chicken pieces in milk mixture, then roll in cornflake mixture. Place chicken pieces in prepared pan. Bake until an instant- read thermometer inserted in center of meat reaches 180F and juices run clear, 45 to 50 minutes.

Serve this dish with hot buttered corn-on-the-cob and a crisp tossed salad, if desired.

next

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