Oven Fried Corn Flakes Chicken Recipe Plus Corn Flakes History
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July 6th is National Fried Chicken Day. Our favorite fried chicken recipe is breaded with Corn Flakes. We usually make this skillet fried chicken recipe, but here’s a “bake fry” recipe.
Of course, it’s breaded with Corn Flakes crumbs. Not only is the texture superior to flour, but the corn flakes add a delightful flavor note. (Panko, Japanese bread crumbs, provide the texture but not the flavor.) Below: > The recipe for Corn Flakes-coated chicken. Elsewhere on The Nibble: > The different cuts of chicken. How many can you name? > The different types of chicken: a photo glossary. > The year’s 48 poultry holidays: chicken, turkey and duck. Of specific note for those who want to plan their chicken celebrations: You can make the recipe with or without the chicken skin. We remove it to cut back on cholesterol. Ingredients 1. CRUSH. Crush the Corn Flakes in a plastic bag with a rolling pin or wine bottle. Place crushed cereal in a shallow dish or pan. Set aside. 2. BEAT the egg and milk slightly in a mixing bowl. Add the flour, salt and pepper. Mix until smooth. 3. DIP the chicken in batter. Coat with the cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with the melted butter. 4. Bake at 350°F for about 1 hour or until chicken is tender, no longer pink, and the juices run clear. For food safety, the internal temperature of the chicken should reach at least 165°F. Do not cover the pan or turn chicken while baking. Serve hot. |
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CORN FLAKES HISTORY Corn flakes were developed by Dr. John Harvey Kellogg, a surgeon and vegetarian who built a sanitarium in Battle Creek, Michigan, and his brother Will Keith (W.K.) Kellogg, the sanitarium’s bookkeeper. Many of the patients were wealthy individuals with digestive problems. Seeking to develop a more digestible form of bread for the patients, the brothers Kellogg had just placed a sample of boiled wheat berries on a baking sheet when Dr. Kellogg was summoned to the operating room for an emergency. W.K. was also called away to supervise arrangements for the funeral of another patient. No one was watching the wheat berries. When they returned to their experiment, they ran the overcooked wheat berries through rollers and, to their surprise, found that each wheat berry formed a large, thin flake. The brothers had accidentally discovered the principle of tempering grains, and called the flaked wheat cereal Granose. They applied the same technique to create Corn Flakes, made from white corn grits; and rice flakes. In 1906, W.K. Kellogg formed his own company for nationwide marketing of Corn Flakes (Dr. Kellogg preferred healthcare to business). C.W. Post, a former patient at the sanitarium, came out with his own cornflakes at about the same time. At first he called them Elijah’s Manna, and later changed the name to Post Toasties*. The Kellogg’s Corn Flakes rooster actually has a name: Cornelius Rooster. The artwork was created in 1957 by Rena Ames Harding at the Leo Burnett Advertising Agency. It has been pictured on the front of Kellogg’s Corn Flakes box ever since. Because the Kellogg brothers had already popularized “Corn Flakes,” competitor C.W. Post initially tried a different name entirely—Elijah’s Manna—in 1904. After that name was rejected by religious groups (and banned in the U.K. for being sacrilegious), he rebranded it in 1908 as Post Toasties. But on the packaging, they used the two-word spelling: Corn Flakes. Even after the name change, the boxes often carried the subtitle “The Toasted Corn Flakes” or “Post Toasties Corn Flakes,” consistently keeping the two words separate. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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