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Double-Coated Chicken
Double-Coated Chicken 1

Double-Coated Chicken

Products Used: Kellogg's Corn Flakes* Cereal


  • 1.75 L or 7 cups Kellogg's Corn Flakes* cereal
  • OR
  • 425 ml or 1 3/4 cups Kellogg's Corn Flake Crumbs*
  • 1 or - egg
  • 250 ml or 1 cup skim milk
  • 250 ml or 1 cup all-purpose flour
  • 2 ml or 1/2 tsp salt
  • 1 ml or 1/4 tsp pepper
  • 1.5 kg or 3 lb chicken pieces (with or without skin),
  • 45 ml or 3 tbsp margarine,


1. In shallow dish or pan, place crushed cereal or crumbs. Set aside.

2. In small bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken pieces into batter. Coat with cereal. Place in single layer (skin side up), in foil-lined shallow baking pan. Drizzle with margarine.

3. Bake at 180°C (350°F) about 1 hour or until chicken is tender, no longer pink inside and juices run clear. (Do not cover pan or turn chicken while baking.)

Whenever cooking with raw meats, ensure safe internal temperature is reached.

TIP:Children often enjoy helping with recipe preparation. For instance, let them crush the cereal in a measuring cup or a bowl, using a wooden spoon or the bottom of a plastic tumbler.

YIELD: 8 servings

450 Calories (1870 kJ)
43 g Carbohydrate
13 g Fat
1.4 g Dietary Fibre

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.