Double-Coated Baked Chicken with Kelloggs

Double-Coated Chicken with Kellogg's Corn Flakes

A while ago, I mentioned on Twitter that I was trying out this baked chicken recipe and if the chicken came out good I would share with you all the recipe. Well the chicken did come out good, I failed to take a picture, but trust me it looked just like the image above. I’ll share my pros and cons of this recipe, but first the recipe…


7 cups of Kellogg’s Corn Flakes (crushed to 1 3/4 cups)
1 egg
1 cup of fat-free milk
1 cup of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
3 pounds of chicken pieces, (with or without skin) rinsed and dried
3 tablespoons of margarine or butter, melted


1) Place Kellogg’s Corn Flakes cereal in shallow dish or pan. Set aside.
2) In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth.
Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine/butter.
3) Bake at 350F degrees about 1 hour or until chicken is tender, no longer pink and juices run clear.
Do not cover pan or turn chicken while baking. Serve hot.

Preparation Time: 30 mins
Total Time: 1 hour 30 mins
Servings: 8
For more info and nutritional info visit:


This recipe was super easy to make, the chicken looked and tasted amazing. I added my own twist to the recipe by seasoning the chicken before hand and adding some cayenne pepper powder to the batter.


Even though the recipe was easy to make, it is messy. I need to invest in some cooking tongs to not get my hands messy when switching from batter to corn flakes.

I don’t know how “healthy” the recipe is, but I do suggest substituting margarine/butter with coconut oil or olive oil, and also removing any fat or skin off the chicken.

Image Source: Kellogg’s Corn Flakes box