This recipe took me a couple tries to get right. The first time was a disaster. The chicken turned out really dry and the recipe didn’t say what to do with the cornflakes so I just crushed them in a bag until they were done. It also called for mayo to coat the chicken. The second time I tried making this I changed a few things. I still used cornflakes as the bread crumbs and made sure to pulverize them in the food processor. Completely pulverize them. You don’t want chunks of cornflakes sticking though. The second thing I changed was used dijon mustard to to help the bread crumbs stick. That gave the chicken a lot more flavor. Ditch the mayo to save on even more fat and calories if you want! It’s up to you. We dipped our chicken in Trader Joe’s Roasted Garlic Marinara sauce. You can use honey mustard or Ranch dressing that would be good too.
One of my favorite thing to get at the deli in the grocery store I go to is the chicken strips and their mashed potatoes. Making that at home is way healthier because you can control the salt content. Next time I make this I’m going to make wedge fries. It will be added to our collection of chicken recipes that we already have. Don’t like mustard or mayo? Try using ranch dressing or bbq sauce to get the bread crumbs to stick!
Recipe adapted from Food.com
WW points 6
- ¼ cup reduced-calorie mayonnaise
- 1 teaspoon Dijon mustard
- 2 teaspoons grated lemon zest
- ½ teaspoon salt
- 4 drops hot pepper sauce
- 1 (3½ lb) chicken, cut into eighths, skin removed
- ¾ cup corn flake crumbs
- Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray.
- Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat.
- Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat.
- Place the chicken in the baking pan,spray the top of the chicken lightly with nonstick spray.Bake until golden brown and cooked through (do not turn),about 45 minutes.