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Kellogg's

Old-Fashioned Kellogg's Corn Flakes Fried Chicken

Adapted from the original Kellogg's Kellogg's Corn Flakes packaging. Back of the Bag is not affiliated with Kellogg's.

"The crispest chicken you ever baked."

Prep 20 min Cook 1 hour 4 servings
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Old-Fashioned Kellogg's Corn Flakes Fried Chicken

The Story

While Kellogg's had suggested using cereal crumbs for breading since the 1930s, this specific 'oven-fried' method became a back-of-the-box staple in the 1950s to promote a healthier, less messy alternative to deep-frying. It famously promised 'fried-style' crunch without the grease, eventually leading to the creation of the standalone 'Corn Flake Crumbs' product line.

From the back of Kellogg's Corn Flakes — since 1951

Ingredients

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 2 tablespoons milk
  • 3 cups Kellogg's Corn Flakes cereal, crushed to 1 cup
  • 3 pounds chicken serving pieces
  • 2 tablespoons margarine or butter, melted

Directions

  1. 1

    Preheat oven to 350°F. Line a shallow baking pan with foil.

  2. 2

    In a shallow dish, combine flour, salt, and pepper.

  3. 3

    In a second shallow dish, beat the egg and milk together.

  4. 4

    Place the crushed Corn Flakes in a third shallow dish.

  5. 5

    Dip chicken pieces into flour, shaking off excess; then dip into egg mixture; finally coat generously with cereal crumbs.

  6. 6

    Place chicken skin-side up in the prepared pan. Drizzle with melted butter.

  7. 7

    Bake for 1 hour or until chicken is tender and juices run clear. Do not turn chicken during baking.