Ever made cornflake chicken (or Corn Flake, however you prefer to write it)? If you are from the south, you probably have… This is our recipe with a spin or two thrown in. First of all, you can totally just make cornflake chicken and have it with any side of your choice… green beans, mashed potatoes, a salad – whatever makes you happy. OR you can grab your frozen waffles and pop them in the toaster for a couple of minutes, top them with your chicken and drizzle with syrup and you won’t be disappointed.
Way way back when I was a single mom, my kids loved cornflake chicken. One particular week I bought frosted flakes by mistake instead of cornflakes and because I refused to waste the cereal we made frosted flake chicken instead – and now Cady won’t have it any other way. It makes it a little sweeter. If you want traditional cornflake chicken, just buy corn flakes instead. I think if your having your chicken with waffles the frosted flakes give it more of a breakfasty goodness feel. And we all know that breakfast for dinner is almost always a WIN!
1. Preheat oven to 375 and spray your baking dish with cooking spray. Gather your supplies. Here’s what you’ll need:
2. Melt your butter (I melt an entire stick). While your butter is melting, add 2 – 3 cups of flakes into a large Ziploc bag.
3. Set up your “dredge” station.
4. Bake for 30-35 minutes at 375.
4. Serve it up just like that with a side of your choice…
5. Toast some frozen waffles, add the chicken on top and drizzle with syrup. (You could also make your own waffles but this girl doesn’t usually have time for that…).