Wednesday, November 11, 2009

Ruby's Crispy Oven Chicken

This is the last recipe that I wanted to make from the September/October 2009 Cooking With Paula Deen Magazine. This was from the Light & Luscious section. My son didn't think he would like it because of the cornflakes, so I made it into chicken tenders, and ha! He liked it and even had seconds!!! This was very good and I would make this again.


2 cups crushed cornflakes cereal
1/2 tsp. salt
1/4 tsp. ground red pepper
2 egg whites
3 lbs split chicken breasts (used boneless


Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with nonstick cooking spray.

In a shallow dish, combine cornflakes, salt, and red pepper.

In a separate shallow dish, lightly beat egg whites.

Dip each chicken breast in beaten egg white; dredge in cornflake mixture, pressing cornflake mixture gently to adhere to chicken.

Place on prepared baking sheet and bake for 35-45 minutes, or until a meat thermometer inserted in thickest portion of chicken registers 165 degrees. Let stand for 5 minutes before serving.

Serves 4-5


kelly said...

it look good. i think even my kids will like it

Jennifer said...

Cornflake crumbs are delicious as a breading! these look great!

Heidi said...

This sounds great. Can't wait to try it out!!

Libby said...

This looks simple as well as good. I may have to try this :)