cornflakes

Made with just four simple ingredients, this easy cornflake chicken recipe is coated with a crunchy cornflake and ranch mixture that everyone loves!

Ranch Cornflake Chicken

chicken breasts (boneless, skinless)

Cup butter (unsalted, melted)

ranch dressing seasoning mix

Cups Cornflakes (crushed, (the finer

In a bowl, mix together the cornflakes and ranch seasoning.

Heat the oven to 375 degrees F.

Place the cornflakes and ranch in a shallow dish and add the chicken, one at a time. Press the mixture all over the chicken, flip and press again.

Place the chicken in a baking dish and drizzle with butter.

Bake the chicken for 30-40 minutes or until golden and cooked through.

If you’ve ever tried Korean fried chicken you’ll understand its instant appeal: super crispy chicken bathed in a sauce spiked with gochujang, Korea’s famous spice paste. In this recipe, nuggets of chicken thigh meat are unashamedly made crunchy by being baked in the oven with crushed cornflakes. It’s a crispy chicken tip that works beautifully. Serve this up for dinner or save it for a lunch box – either way it’s a treat of a meal. Or, add some heat to your next roast dinner with this Korean-spiced roast chicken and kimchi rice recipe. For more of Donal&#8217;s recipes, visit donalskehan.com. &nbsp;

Korean fried chicken bowls

For the chicken

buttermilk

free-range skinless, boneless chicken thighs, cut into bite-size pieces

plain flour

tsp chilli powder

garlic powder

Sunflower oil spray

For the sauce

garlic cloves, finely grated

tbsp light soy sauce

gochujang (Korean chili paste, available from larger supermarkets)

tbsp rice vinegar

tbsp toasted sesame oil

dark brown sugar

For the bowls

sticky rice, cooked

½ red cabbage, thinly sliced

radishes, thickly sliced

spring onions, thinly sliced

sesame seeds

coriander leaves

You’ll also need

Baking sheet lined with compostable baking paper

In a large bowl, mix the buttermilk with a generous pinch of salt and ground black pepper. Add the chicken and marinate for at least 30 minutes. Set aside.

Pour the cornflakes into the freezer bag and, with a rolling pin, crush them to a coarse powder. Add the flour, chilli and garlic to the bag with some seasoning, then seal the bag and shake it until all the ingredients are well combined.

Pour the dry mixture into a large, wide shallow bowl. Using tongs, lift the chicken pieces out of the buttermilk marinade one by one (shaking off any excess), then toss gently in the dry mixture until coated on all sides.

Heat the oven to 200°C/180°C fan/gas 6. Arrange the chicken on the prepared baking sheet and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure the pieces are golden on all sides.

While the chicken cooks, prepare the sauce. Put all the ingredients in a saucepan and whisk together, then bring to a low simmer over a medium heat, cooking until the sugar has just dissolved – about 3 minutes. Set aside.

When the chicken is cooked, brush the pieces with the sauce, then assemble in serving bowls with the sticky rice, cabbage, radishes, spring onions, sesame seeds and plenty of coriander leaves. Drizzle over more of the spicy sauce and serve the remainder alongside.

This pie’s crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines or peaches, too. Because cornflakes (and other not-too-sweet cereals) don’t have as much fat and sugar as packaged cookies and crackers, they need more sugar and butter to bind them into a sturdy crust. The extra butter here can sometimes cause the crust to puff or shrink while it bakes. If that happens, don’t worry: gently press the crust back into place while still warm with a flat bottomed measuring cup and proceed.

Milk and Honey Pie With Cereal Crust

cornflakes (about 5 cups)

sugar

kosher salt (Diamond Crystal)

unsalted butter, melted and cooled

60 milliliters honey

granulated sugar

cornstarch

240 milliliters whole milk

heavy cream

ripe plums, pitted and sliced

honey (optional)

Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand. 

Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely. 

Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight. 

To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

Use good old cornflakes as a cheat's crumble topping for this apple and blackberry dessert.

Apple and blackberry cornflake crumble

Royal Gala apples, cored, chopped

caster sugar

frozen blackberries

can condensed milk

coconut

Vanilla ice-cream, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770889945001&=domain=taste

5348771529001-5770889945001

Dip these crunchy chicken dippers into the creamy yoghurt sauce for the perfect anytime snack.

Chicken dippers

corn flakes

tbsp plain flour

eggwhites, lightly beaten

skinless chicken breast fillet, cut into 3cm cubes

Olive oil spray

low-fat yoghurt

carrot, grated

Lebanese cucumber, grated

garlic cloves, crushed

lemon juice

Treat yourself to this tasty slice when you relax with a cup of tea later this afternoon.

Cornflake slice

can sweetened condensed milk

(100 grams) firmly packed brown sugar

unsalted butter

tsp vanilla extract

golden syrup

tbsp cocoa powder, sifted

(150 grams) icing sugar, sifted

copha

These giant cookies are sure to satisfy your sweet tooth!

Giant triple-choc crunchy cookies

butter, softened

vanilla essence

brown sugar

self-raising flour

choc bits (see note)

This take on the classic Thanksgiving side has the right amount of sweetness and irresistible buttery flavor, not to mention the right balance of creamy and crunchy. Crushed cornflakes make the topping extra crisp, but you can skip them if you want. The two cups of mini marshmallows called for may not cover your entire casserole, allowing a little of that sweet potato filling to peek out, but feel free to use more marshmallows to cover it all the way. With all its flavors and textures combined, this quintessential holiday dish will have everyone coming back for more.

Sweet Potato Casserole

sweet potatoes (about 4 pounds), scrubbed

eggs,

sweetened condensed milk

vanilla extract

salt

pecans

cornflakes (optional)

all-purpose flour

unsalted butter (1/2 stick), melted

mini marshmallows,

Prepare the filling: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter and line a baking sheet with aluminum foil.

Poke the sweet potatoes all over with a fork and place on the baking sheet. Bake until soft, about 1 hour; let cool.

When sweet potatoes are cool enough to handle, peel them using a knife, then add the flesh to a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and mash with a potato masher or fork.

Add the 1/2 cup butter, eggs, condensed milk, granulated sugar, vanilla and salt to the bowl. Combine well with a hand mixer or a stand mixer on medium speed. Add the mixture to the prepared baking dish and, using a spatula, smooth out the top.

Prepare the topping: In a medium bowl, stir together the pecans, cornflakes (if using), brown sugar, flour and butter until thoroughly combined. Spoon the topping evenly over the sweet potatoes.

Bake the casserole until slightly browned, about 35 minutes. Remove the casserole from the oven and add the marshmallows in an even layer. Return to the oven and bake until marshmallows are toasty and melted, about 5 minutes. Let sit for 5 minutes before serving.

Schoko-Crossies sind die Weihnachtsklassiker schlechthin. In gerademal 10 Minuten vorbereitet und jeder liebt sie! Diese Plätzchen dürfen beim Weihnachtsdessert auf keinen Fall fehlen.

Schoko-Crossies - einfaches Blitzrezept

Zartbitterschokolade

EL Butter

g Cornflakes

g gehackte Mandeln

Impress your friends and family with this show-stopper pavlova.

Pavlova

(59 grams) eggs, separated

(270 grams) caster sugar

tsp Coles Cornflour

tsp white vinegar

thickened cream

tbsp pure icing sugar, sifted

limes

Lady finger bananas, thinly sliced diagonally

golden kiwifruit, peeled, thinly sliced

starfruit, thinly sliced

Pulp of 2-3 passionfruit

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=Y4a3g3ODE6mxK4CLZYw-bMiXci-WPHKf&=domain=taste

Y4a3g3ODE6mxK4CLZYw-bMiXci-WPHKf

This light and fluffy pineapple slice comes to you from taste.com.au readers the Johnstone family.

Pineapple slice

butter or margarine, softened

268.75 gm caster sugar

250.00 ml lightly crushed cornflakes

85.00 gm desiccated coconut

150.00 gm self-raising flour, sifted

cocoa powder

can crushed pineapple (with juice)

packet lemon jelly crystals

250.00 ml chilled light & creamy evaporated milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6226822173001&=domain=taste

5348771529001-6226822173001

Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard

Easy cornflake tart

ready-rolled shortcrust pastry

plain flour, to dust

butter

light brown soft sugar

strawberry jam

Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.

Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.

Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.

Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.

This crunchy easy cornflake chicken is absolutely delicious and is perfect if you need to feed some kids or fussy adults.

Cornflake Chicken Recipe

500 g (1.1 lb) chicken breasts,

corn flakes,

eggs

If baking, preheat an oven to 180°C (350°F)

In a bowl, add the flour and season lightly with salt and pepper. Mix slightly.

Add the eggs to a separate bowl and beat together.

Lastly, add the crushed cornflakes to a third bowl.

One by one, first coat the chicken in the flour, then into the eggs and lastly in the cornflakes.

The chicken should be well covered in the cornflakes, once done, put to the side.

Place on a lightly greased baking tray and bake for 15 minutes or until the chicken is cooked all the way through. Turning halfway through cooking will help guarantee they will cook evenly.

https://content.jwplatform.com/videos/oVazccaq.mp4

Cornflake Chicken

Cornflake squares are a chewy, gooey marshmallow cereal bar with sliced almonds. They&#x27;re one of my favorite treats ever, and your family will love them!

Cornflake Squares

mini marshmallows

vanilla

cornflakes ((Use Gluten Free cornflakes to make this recipe Gluten Free))

(200 grams) sliced almonds

Grease a 9x13&quot; baking dish, set aside.

Melt butter in a large bowl on high heat in the microwave. Melt in 30 second increments, checking the butter and swirling the bowl after each 30 seconds. Depending on the starting temperature of your butter, it may only take 30 seconds.

Stir the marshmallows into the melted butter to coat. Return the bowl to the microwave to melt the marshmallows, again in 30 second increments at high heat. Stir after each 30 seconds. When marshmallows are melted, stir well until butter is completely incorporated into the marshmallow (Note: At first it will look like there is too much butter, and it will appear separated from the marshmallow. Keep stirring vigorously and it will incorporate after30-60 seconds). Stir in vanilla.

Fold cornflakes and almonds into the marshmallow mixture. Stir well until uniform. Transfer the mixture to the prepared baking dish. Press firmly into the dish, but not so firmly as to crush the cornflakes (this will be very sticky! Use the back of a large, oiled spoon or oil the palms of your hands). Let set at room temperature, about 2 hours. Once the mixture has set, cut into squares. Store in an airtight container or bag at room temperature or in the freezer.

<p>We have made this crispy crumbed chicken especially light, so that you can still enjoy takeaway night!</p>


Southern baked chicken with coleslaw, mashed potato and gravy

10.00 gm cajun seasoning

chicken drumsticks

187.50 ml cornflake crumbs

Olive oil cooking spray

1kg desiree potatoes, peeled, chopped

62.50 ml fat-free plain yoghurt

5.90 gm dijon mustard

green cabbage, white core removed, finely chopped

carrot,

62.50 ml instant gravy powder

187.50 gm boiling water

For a delicious afternoon snack try these cornflake bars made with banana, mixed nuts and honey.

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Top 21 cornflakes recipes from across the web

The most viewed cornflakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ranch Cornflake Chicken

Korean fried chicken bowls

Milk and Honey Pie With Cereal Crus...

Apple and blackberry cornflake crum...

Chicken dippers

Cornflake slice

Giant triple-choc crunchy cookies

Sweet Potato Casserole

Schoko-Crossies - einfaches Blitzre...

Pavlova

Pineapple slice

Easy cornflake tart

Cornflake Chicken Recipe

Cornflake Squares

Southern baked chicken with colesla...

Nutty banana bars

Cornflake biscuits

Wyoming Cowboy Cookies

Cornflake Meatloaf

Apple Crumble and Parfait

Cornflake Christmas crack recipe

The most viewed cornflakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine