Baked Buttermilk Ranch Cornflake Chicken

-

There was a box of Corn Flakes hanging out in my cupboard for a long time. The kids prefer the sugar coated variety (I'm just as horrified with that fact as you are) and these were plain so no one ate them. I could have thrown them out but that didn't sit too well with me either, so I decided to roll some chicken strips in them. No one complained. They were actually quite happy to eat them! Served with crispy roasted waffle cut potatoes and a salad they all seemed satisfied... for a max of two hours.

It was actually less time than that when my daughter was in the fridge getting an apple. I made her wait till snack time. AND if you are interested, Son #1 ate 3 eggs, 2 pieces of toast, 2 pieces of bacon, AND a bowl of cereal with milk for breakfast this morning before school and was wishing for orange juice! And sometimes I wonder what I'm doing wrong when the grocery bill rivals the national debt. Well, maybe not quite that bad but... anyway, moving on to the real reason for this post.

1 small box Corn Flakes, crushed
1 stick butter, melted
2 teaspoons Ranch Dressing Mix
(or seasoning of your choice)
Mix together and set aside.

3½ lbs. Chicken Tenders or
chicken breasts cut into uniform strips

2 cups buttermilk
2/3 cup mayonnaise
1 teaspoon Ranch Dressing Mix
Freshly ground Sea Salt and Black Pepper, a few twists of each

Place chicken strips into a gallon sized resealable bag. Mix the next 4 ingredients and pour over chicken. Refrigerate for several hours to a day. Drain in a colander and roll in Cornflake crumb mixture. Place onto a cookie sheet (not touching) lined with parchment paper. Spray the paper with nonstick spray.

Bake at 375° for 25-30 minutes.

♥Sweet Blessings to you on this beautiful day!♥


Comments

  1. GinaAugust 30, 2012 at 1:44 PM

    Looks awesome!! I'm pinning this!

    ReplyDelete
  2. AnonymousAugust 30, 2012 at 9:30 PM

    Perfect!!! cornflakes and ranch - I love it!!!
    MARY X

    ReplyDelete
  3. Food GawkerSeptember 2, 2012 at 12:45 AM

    Those chicken fingers look extremely good! makes me want to jump through the laptop and eat these right now. Crispy juicy delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more