Budget-friendly chicken leg quarters are baked to perfection with a crunchy cornflake coating. Serve these tasty chicken legs with macaroni and cheese or potatoes for a satisfying everyday family meal. Feel free to remove the skin from the chicken before dipping in the sour cream, and light sour cream may be used. Preheat oven to F.
Most use oil or egg to bind breadcrumbs or cornflakes directly to the chicken, which results in a kind of wimpy coating. I wanted something more like batter-fried chicken, with the crispiness of frying without oil. I already knew cornflakes would be a great way to get that crunchy texture. I decided to try a seasoned tempura-style batter, which I hoped would bake up thick and crispy beneath the cornflakes. After testing and varying the recipe multiple times, I finally nailed it. This chicken is SO good, with no fatty skin and hardly any oil at all— the batter holds in the moisture, and the coating is every bit as crunchy as the fried stuff. My husband said he likes it even better than the fried version, because there is no guilt involved.
I decided to put this one up on my blog.. It really is quite simple.. You can get creative too and use different dressings or honey mustard to coat your chicken with first but just be mindful of points. Dip your chicken pieces into the egg whites and then coat them in the cornflakes.
A few weeks ago I was making our Funeral Potatoes yes, people in Utah actually call cheesy potato casserole funeral potatoes. Weird, but delicious. What else do you make with corn flakes? But seriously, leave me a comment because I still have half a box! Anyway, I asked on facebook and a few of you said that you make chicken with a corn flakes crust.