Delicious! I did make a couple changes though based on what I had on hand. I did not have any cornflakes and could not get to the store so I used crushed cheez-it crackers (the cheddar/parmesan duo variety). Also I used only half the amount of butter and 1 egg white. Overall the chicken was a bit salty but I think that was because I used the crackers instead of cornflakes. If I did it the same way again I would omit the garlic salt and replace it with garlic powder. I also cooked it on a rack placed on top of a baking sheet so the bottom would not get soggy. It worked pretty well. I will definitely make this again.
I used panko bread crumbs instead of cornflakes. I used low fat mayo instead of butter to cut calories. This was easy and better than fried chicken with less mess. The cayenne pepper gave it a great kick. I will be making this often.
I often try to keep to the original recipe as much as possible as I immensely dislike those who massacre the original ingredients and then give it a horrible rating. In my case I did not have the cornflakes so I did the next best that I could do and used Special K cereal instead. I really am not a fan of too much salt so I did swap the salt for garlic powder. When it said creole seasoning I figured I could used Bayou blast by Emeril. The only thing I probably missed was on the cheddar I sprinkled it on top...this was tasty and I can't wait to make it again! I put a quick meal together by using a fettucini alfredo noodle packet then added in some bayou blast to give it a cajun kick I served it w/ veggies and garlic bread. Thanks for sharing!
This was good quick and easy. All requirements in my book. I didn't have corn flakes so used cracker crumbs. It came out a little salt but I suspect that was my fault. I used 1/2 the butter to dredge the chicken and poured the rest over the chicken before baking. I also turned chicken 1/2 way through cooking but didn't find it helped all that much to crisp the other side. My breasts took about 30 minutes to bake and were perfect.
This recipe is very tasty. I didn't have any corn flakes so I used bread crumbs and it still turned out great. I added some crushed red pepper for extra spice. I cooked it for 15 on one side then flipped it over added some more cheddar on the top and cooked for another 15 minuts. We loved it I don't understand why noone else has tried this recipe its worth trying. Thanks Ty.
My husband and I think these are great. I did make one change however as I didn't have any corn flakes so I crumbled up Ritz Crackers in place of the corn flakes and it came out so yummy. The bottom of the chicken (even though I flipped it half way through) was a little mushy but the top stayed crunchy. I have made these a few times since first trying this. I may one day try it with the corn flakes but I was so happy with the Ritz that I may not. Thanks for the recipe!!!
this was great! BUT i had to give it four stars because it needed a salt modification. the creole seasoning i had on hand already has sodium so the pair of it and the garlic salt was FAR too much. it was great but about three bites in we were all reaching for our waters. next time i will swap garlic salt for garlic powder and still use the toni chachere's creole mix since its what we have on hand.:). good recipe!
These were great. I liked the shredded cheddar added to the mix. I would make these again but I think I will try panko breadcrumbs!!
Incredibly effortless yet extremely flavorful. I added a bit more Creole seasoning and cayenne pepper it had a really nice kick to it and was very crunchy.
Needed more cheddar for a spicier taste. Oven fry with skin for jucier meat. Not abd but not fantastic.
