Delicious olive oil from Nudo, crushed with
your choice of six different fruits or herbs.
All it needs is a bow. Photo courtesy
Nudo-Italia.com.

But what we like best about Nudo is not the bare oil (which is lovely) but the crushed fruit and herbs that infuse the flavored oils with so much pizzazz.

Within hours of being picked, late harvest olives are stone-milled together with fresh-picked fruits and herbs. (Late harvest olives have a subtler flavor than early harvest olives, allowing the infused flavor to burst through.) Crushing the fruits/herbs with the olives provides much finer flavor than infusing the olive oil with an extract. That’s why Nudo is the real deal.

Choose from Basil, Chillie, Garlic, Lemon, Mandarin, Thyme or Original olive oil. We also like the pizzazz of the can decoration, which makes Nudo olive oil a charming small gift.

An 8.4-ounce can is $11.99 at Nudo-Italia.com.

• Find more of our favorite savory stocking stuffers, one of our 13 gift lists for 2010.
• Learn all about olive oil in our Olive Oil Section.

Want to avoid soggy cereal?

We find that our morning bowl of cereal, filled with milk, becomes soggy after three spoonfuls.

It occurred to us: Why pour milk over dry cereal? Why not use a glass of milk as a chaser?

We tried it, it worked, and now it’s our favorite way to eat cereal:

1. Fill a bowl with cereal plus any sweetener or fruit.
2. Fill a glass with milk.
3. Insert a spoonful of cereal into mouth. Crunch once.
4. Follow with a sip of milk.
5. Repeat until all cereal and milk are consumed.

Just because it seems unusual doesn’t mean that it isn’t a better way.

After all, forks weren’t used in England until the mid-17th century, although they were introduced to the country in 1608 by an Englishman who brought them back from Italy.

According to The History Of The Fork, the English ridiculed forks as being effeminate and unnecessary. “Why should a person need a fork when God had given him hands?” was the refrain.

So, learn a lesson from history: Try new things, as strange as they may seem.

Keep it crunchy: Follow a spoonful of dry cereal with a shot of milk (photo courtesy PreserveProducts.com).

[1] Don’t want to fry? Make this baked Corn Flakes chicken recipe. It’s served with honey mustard sauce (photo © Kroll’s Korner).

[2] This elegant version of Corn Flakes-crusted chicken is by Kim at Ordinary Recipes Made Gourmet. The orange dots on the plate are a peach purée with bourbon, but you can substitute your favorite condiment. Here’s the recipe (photo: The Nibbe).

[3] The winner: Corn Flakes. Capitalizing note: It’s Corn Flakes when referring specifically to the Kellog’s Brand, and “cornflakes” in any other usage. The term became genericized long ago due to the popularity of the product and the fact that “corn” and “flakes” are descriptive terms that are difficult to protect exclusively as a trademark (photo: The Nibble).

[4] Mike’s Hot Honey (or any spicy honey) is a jazzy condiment for fried chicken. There are two varieties, Hot and Extra Hot (photo © Mike’s Hot Honey | Facebook).

[5] A crunchy topping for ice cream (photo: The Nibble).

[6] An ad with the original recipe, called Corn Crisped Chicken (photo courtesy Click Americana).

Updated July 2026

A few days ago we wrote about the superiority of panko, Japanese breadcrumbs, over American breadcrumbs.

Yesterday, munching on some Corn Flakes for breakfast, we noticed the Corn Flake-crusted chicken recipe on the back of the box (called “Double Coated Chicken”).

Hmm, we thought: How do cornflakes stand up to panko and cornmeal/blue cornmeal.

For lunch, we made both. The verdict: While we love panko, Corn Flakes win hands down—they’re more crunchy and more flavorful.

We hadn’t used Corn Flakes breading in years, associating it with less-interesting old-school American cooking of the 1950s and 1960s.

We were wrong. We’ll now use a Corn Flakes crust on fish and other fried foods; and crunchy Corn Flakes crumbs instead of bread crumbs atop mac and cheese and other recipes.

We even like them as a crunchy topping on ice cream (photo #5). We prefer them to the sweetened Frosted Flakes—they’re a better counterpoint to the sweetness of the ice cream.

National Corn Flakes Day is July 6th.

Below:

> Recipe: fried chicken with cornflakes coating.

> Recipe: baked chicken with cornflakes coating.

> Dips for cornflakes chicken.

> The history of Corn Flakes chicken.

Elsewhere on The Nibble:

> Here’s a recipe for oven-fried chicken with Corn Flakes breading.

> The history of Corn Flakes.

> The history of chicken.

> The different cuts of chicken. How many can you name?

> The year’s 50+ chicken holidays.

> The year’s poultry holidays: chicken, turkey and duck.
 
 
RECIPE: CORN FLAKES FRIED CHICKEN

Ingredients For 2 Servings

 
Preparation

1. POUND the chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness. Sprinkle chicken with 1/4 teaspoon each of salt and pepper.

2. WHISK the egg and milk together in a shallow bowl. In another bowl, crush the Corn Flakes and toss with the remaining salt and pepper.

3. HEAT the oil in a small nonstick skillet over medium heat until hot.

4. DREDGE the chicken in the egg mixture, letting excess drip off, then in the Corn Flakes. Press so that the Corn Flakes adhere.

5. FRY the chicken, turning once, until golden and just cooked through (5 to 6 minutes). Drain on paper towels. Serve with a drizzle of Mike’s Hot Honey.
 
 
RECIPE #2: BAKED “FRIED” CHICKEN

[7] Cornflakes-crusted chicken recipe: crunch and moist (photo: The Nibble).

This recipe gives some extra flavor by marinating the chicken before baking.
 
Ingredients

 
Preparation

1. MARINATE the chicken in the Italian dressing for 30 minutes or longer, turning/shaking halfway through.

2. PREHEAT the oven to 350°F, with the center rack in place.

3. PLACE the cornflakes in a large food storage bag and crush flakes into a fine to medium crumb mix, using your hands, a rolling pin, or a wine bottle. Add the garlic and herb seasoning to the bag and shake to combine.

4. SHAKE the marinade from the chicken and it to the cornflakes bag. Seal the bag and shake until the chicken is fully coated. Remove the pieces with tongs and place them on a baking sheet.

5. BAKE for 12-15 minutes, flip, and cook for 12-15 minutes more one.
 
 
DIPS FOR CORN FLAKES CHICKEN

 
 
THE HISTORY OF CORN FLAKES CHICKEN

The earliest documented Corn Flakes-coated chicken recipe appears to be Kellogg’s Corn Crisped Chicken (also called Oven Crisped Chicken). The recipe was published on Corn Flakes boxes and in ads in 1966 as part of the brand’s effort to promote Corn Flakes as more than a breakfast cereal.

The original recipe dipped quarters of chicken in evaporated milk (editor’s note: buttermilk is better), coated them with crushed Corn Flakes and seasonings (salt, pepper, and Ac’cent Flavor Enhancer (monosodium glutamate). It was baked at 350°F for about 60 minutes.

It was marketed as a healthier alternative to deep-fried chicken while still providing a crispy coating.

The recipe took off, appearing in women’s magazines and in community cookbooks throughout the late 1960s and 1970s.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

• Bacon
• Caviar
• Any new and exciting food

We love all three, so of course we went gaga over “bacon and eggs” caviar—trout roe infused with applewood-smoked bacon.

We’ve been enjoying it as an hor d’oeuvre, as a general food garnish, on boiled potatoes, on blini, straight from the jar, and of course, with scrambled eggs and bacon.

Send as many ounces as you can afford, at $15.00/ounce. There’s also a $38.00 gift set that includes an ounce of the caviar, four ounces of smoked salmon, a caviar spoon and a package of bagel crisps. However we steer clear of eating delicate fish roe on hard, crunchy crackers. It’s not a good pairing.

Check out the bacon caviar at CaliforniaCaviar.com.

See more of our favorite gourmet gifts for Holiday 2010.

Learn all about caviar in our Caviar Section.

The “new” bacon and eggs. Photo courtesy
California Caviar.

Get creative and personalize your own
book for yourself or for a gift. Photo
courtesy Picaboo Books.

Do you want to create a memorable volume of recipes from different generations of your family?

Do you want to create a memorial to Grandma by publishing her recipes?

Do you have a special group of family members and friends who would treasure copies of a professionally bound, great-looking book of recipes, photos, memoirs and anything else you’d like to add?

Picaboo could be the answer! Picaboo is a fun and easy way to create a customized book of photos with captions, essays and more. You can create your own cookbook of family recipes, vacation journals, wedding albums, family photos for the grandparents—just about anything.

• To Enter This Gourmet Giveaway: Go to the box at the bottom of our 2010 Best Food & Drink Book Gifts Page and click to enter your email address for the prize drawing. This contest closes on Monday, November 29th at noon, Eastern Time. Good luck!
• For more information about Picaboo Books, visit Picaboo.com.