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#1
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a bit back I went on a rave about using Corn Flakes for oven fried chicken. it's a old old old 'technique' - still taste good tho....
so tonight is a [highly modified] Cobb salad recipe that calls for breaded sauted chicken breast slices. having been serious unimpressed with sliced chicken breast on salad.....I revolted. I sliced some (raw) chicken cutlets into strips, let stand in (1%) milk 20 minutes, prepped a fine smash of Corn Flakes - pushing flour fine-ness,+ salt+pepper+dried powder garlic, ran the milk washed chicken strips through the "breading" and sauted 2-3 minutes per side in a generous pan of olive oil. cannot get DW to stop with the "yum yum yum" - she's consumed about half of the chicken, and the salad ain't yet made..... so, consider ye' the honorable Corn Flakes as a super breading sub. you'll be a-maized. |
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#2
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Yes, the humble corn flake makes for lovely, crispy things.
In fact, I'm going to use them in the flour mix next week for chicken strips.
__________________
Be present in all things and thankful for all. - Maya Angelou |
#3
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If I finely ground the whole giant box of flakes (wish I could buy a small box) and wanted to store it, would it be okay in a Tupperware container on the shelf?
Lee |
#4
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![]() Quote:
Quote:
__________________
Be present in all things and thankful for all. - Maya Angelou |
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breading, cornflakes |
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