The Creative Cook: Cornflake Baked Chicken & Pork

An article by Joanna    2 Comments

Today I have two recipes to share with you – tested and tasted in our own kitchen. But the bad news is that I somehow managed to let my husband delete the photos of the entrees off our digital camera. He was preparing our camera for the new baby’s arrival (any time now!) and was trying to help, so we’ll let it slide… this time. I was going to wait to make it again before posting the recipe, but I didn’t write down the pork one at all, so I figured better safe than sorry.

Cornflake Baked Chicken
Ingredients:
- 3 lb Chicken (I used boneless, skinless, but you could do bone-in too) or Pork (I found pork butt steak on Manager’s Special the other day!)
- 1/2 cup Milk
- 1/2 cup sour cream
- 2 cups cornflakes, crushed (put them in a gallon ziptop bag and then use the rolling pin to crush the flakes)
- 1 cup flour
- 1/4 teaspoon garlic
- salt and pepper to taste

There are actually almost endless ways to season this chicken, and kids can help with this recipe too – it’s shake & bake at home. Preheat the oven to 375 degrees and line a baking sheet with wax paper, parchment paper or aluminum foil. First, rinse the chicken in cold water and pat dry. In a gallon ziptop bag (you can use the same one you used to crush the flakes), mix the flakes, flour, garlic and any other seasoning you would like to include.

Set up a bowl with milk and sour cream that is wide enough for the chicken pieces to fit in. Whisk the milk and sour cream to mix. You could also cut up the chicken or pork to make some awesome chicken/pork fingers if you wanted! Dip the chicken or pork pieces in the milk mixture, flipping it over to make sure it’s covered on all sides. Then put the chicken or pork pieces in the gallon ziptop bag. And now… shake what your mama gave you! Ok, maybe you don’t have to get THAT into it, but go ahead and shake the bag so that the flake crumbs cover the outside of the chicken or pork. Place the chicken or pork on the baking sheet.

Once your sheet is full or you’re out of chicken, whichever comes first, put the tray in the oven and bake for 45-50 minutes or until the chicken reaches an internal temperature of 165 degrees for chicken or 145 degrees for pork.The timing may vary depending on how thick your pieces are, so make sure you test the temperature! If you don’t already have a meat thermometer, I highly recommend you get one. In addition to my ingredient substitution list, one of my other kitchen staples is a chart that lets me know what temperature meat should be cooked to – not all meats are the same!

We enjoyed this meal served with mashed potatoes, gravy and corn (my husband is part Irish, you know). I hope you will enjoy!