top of page

Corn Flakes Chicken

(by Cathy Alter)


1 bottle (16 oz.) Kraft Viva Italian Salad Dressing (or any Italian dressing with lots of stuff floating around inside)

1 box (21 oz.) Corn Flakes Crumbs

1 - 1 1/2 lb. chicken pieces (I like boneless, skinless chicken breasts)

Preheat oven to 350 F.

Pour dressing into one bowl and Corn Flakes Crumbs into another bowl.

Dip chicken pieces in the dressing, both sides, and then in the crumbs, both sides.

Place on a baking tray.

Make a paste out of the leftover dressing and crumbs, and mush on top of each piece of chicken.

Bake for approximately 25 - 35 minutes, until crispy and golden.


(Read A Signature Dish, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page