My sister and I were both blessed with pretty picky eaters. I’m not sure how or why, because we aren’t picky at all. Either way, it’s pretty difficult to get them to eat anything new. When we do these dinners there is usually a crock pot of macaroni and cheese going somewhere for the little ones. That wasn’t the case with this dish. My sister swore that my kids would eat it. Hers did. I was shocked when they all dove right in to their helpings. This is a recipe I can finally use for all of us at home! Check out what they are saying about this recipe over at Spend With Pennies:
“Made this for dinner this evening! We loved it! My boys cleaned their plates, which says a lot bc they are picky eaters…”
You won’t be disappointed with this crunchy chicken recipe…neither will anyone else at the table!
Ingredients
6 chicken breast halves
3 eggs, beaten
1½ cups Gold Medal flour
2 cups Panko Bread Crumbs
1 cup Kelogg’s cornflake crumbs
½ cup Kraft Parmesan cheese
1½ teaspoons garlic powder
2 Tablespoons parsley flakes
½ teaspoon each salt and pepper
Instructions
Preheat oven to 375 degrees
Pound chicken breasts to ½ inch thickness.
Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper.
In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray.
Bake at 375 bake 30-35 min or until juices run clear
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Quick Tip: Try it with a side of rice and steamed veggies.
Thanks again to Spend With Pennies for this crispy chicken recipe!