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Avril & Spring “Oven-Fried Cornflake” Chicken

Avril is crazy good with fried chicken.  Crazy.  Good.

But if you don’t want to deal with the mess of frying chicken (i.e. grease splatters and a home that smells like chicken for days on end), our friend – Kelsey Banfield, the Naptime Chef – has an amazing oven-fried alternative.  For more delicious recipes, check out Kelsey’s blog or her recently published book: The Naptime Chef: Fitting Great Food into Family Life.

Recipe and photo from The Naptime Chef

Grandma Pat’s Oven-Fried Cornflake Chicken


3 large chicken breasts or chicken tenders
1 cup Italian dressing (preferably low-fat)
1 tablespoon garlic salt
3 cups crushed Corn Flakes


1. Preheat the oven to 350F.  If the chicken breasts are thick use a mallet to pound them until ¼ thinness. Most tenders are thin enough you won’t need to do this. This recipe also works with thighs so feel free to use bone-in meat as well.

2. Pour the Italian dressing into a ziploc bag and add the chicken to marinate for 5 minutes. Meanwhile, add the crushed corn flakes to a plastic bag and add the garlic salt to them. Transfer the chicken to the corn flakes bag and toss well so the chicken is completely coated.

3. Line a baking sheet with aluminum foil and bake the chicken for about 30 minutes, or until it is cooked through. Serve hot!