Chicken is everywhere! Whether broiled, baked or even shredded in soup or salads, Americans cannot get enough. In fact, Smithsonian Magazine recently called chicken “the universal food of our era, crossing multiple cultural boundaries with ease.” We often don’t stop to appreciate this healthy protein source, so here is a simple yet delicious recipe using chicken. Enjoy.

Baked Flaked Chicken
Level: Intermediate Prep:  Yield: 8 servings
Total: 45 minutes Inactive:  Serving Size: 4 oz cooked chicken

Ingredients

  • 2 pounds boneless chicken pieces
  • 3 cups cornflakes cereal
  • ⅓ cup whole wheat flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ¼ cup nonfat milk
  • Non-stick cooking spray

Directions

  1. Preheat oven to 375 degrees.
  2. Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut them in half lengthwise for faster cooking time. Trim any excess fat.
  3. In a medium bowl, crush cornflakes.
  4. In a second bowl, mix flour, salt and black pepper.
  5. In a third medium bowl, add eggs and milk. Beat with a fork.
  6. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
  7. Coat the baking sheet with non-stick cooking spray. Place chicken pieces on the sheet evenly spaced, spraying them lightly with cooking spray.
  8. Bake for 20-25 minutes or until the internal temperature reaches 165 degrees.

Cook's Note

  • For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
  • For the lowest price, cut a whole chicken into parts.
  • To crush cornflakes easily, place them in a bowl and crush them using the bottom of a measuring cup. Or, place them in a large zip-top plastic bag and crush them using your fists or the bottom of a measuring cup.
  • If using bone-in chicken, adjust the cooking time to 35–40 minutes. Make sure it still reaches a safe internal temperature of 165°F. If the cornflake crust starts browning too much before the chicken is fully cooked, cover loosely with aluminum foil.
  • Serve with a colorful vegetable or fruit side dish. Try sweet potato fries, sauteed greens, orange-glazed carrots, or fruit salad.
 

Nutrition Facts

8 servings per recipe
Serving size: 4 oz cooked chicken

Calories 210 per serving

Contents % Daily Value
Total Fat 7g 9%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 310mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 2g  
Protein 24g  
Vitamin A 6%
Vitamin C 4%
Calcium  2%
Iron  20%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
 
Mazzullo, N. 2024, Baked Flaked Chicken, Extension, University of Nevada, Reno, Recipes

If you need more information.

Please contact Extension's Communication Team for assistance.

 

Also of Interest:

 
Enterprise Budget, Conventional Alfalfa Hay Pershing County, Nevada
The enterprise budget estimates the typical costs of establishing alfalfa hay in Pershing County, Nev., (specifically in the Lovelock Valley area). It should be used as a guide to estimate costs and returns for conventional alfalfa hay (non Roundup-Ready) establishment and produc...
 Foster, S. 2012, University of Nevada Cooperative Extension
Enterprise Budget, Roundup Ready Alfalfa Hay Pershing County, Nevada
Pershing County has approximately 36,900 acres of alfalfa production, with an approximate value of $37 million. (Foster, 2010) It should be used as a guide to estimate costs and returns for RR alfalfa hay establishment and production.
 Foster, S. 2012, University of Nevada Cooperative Extension
Small Farm Hoop House Production of Vegetables in Desert Climates Costs & Returns, 2010
This publication presents sample costs and returns to produce vegetables using hoop house protection and drip irrigation in Southeastern Nevada. It is intended to be a guide, used to make production decisions, determine potential returns and prepare business and marketing plans.
 Bishop, C., Gatzke, H., and Curtis, K. 2010, Extension | University of Nevada, Reno, SP-10-11
Enterprise Budget, Corn Production Pershing County, Nevada
An enterprise budget provides the best means to evaluate the potential profitability for a given enterprise or farm income source. Developing an enterprise budget allows an operator to identify typical costs, both variable and fixed, and probable returns associated with the produ...
 Foster, S. 2013, University of Nevada Cooperative Extension
Importance & Use of Enterprise Budgets in Agricultural Operations
Of the four types of budgets, whole-farm, partial, enterprise, and cash flow, the enterprise budget provides the best means to evaluate the potential profitability for a given enterprise or farm income source.
 Curtis, K., Harris, T., and Riggs, W. 2005, Extension | University of Nevada, Reno, SP-05-12