Cornflake Chicken
Cook Time: 35 Min.
Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Chicken; Corn; AllergenWheat; AllergenSoy
Calories: 150 Kcal
Carbohydrates: 11 g
Protein: 18 g
Total Fat: 4.5 g
Calcium: 10 mg
Sodium: 290 mg
Ingredients
10 Servings
1 tsp Pepper, Black Ground
1 tsp Paprika
1/2 tsp Salt, Iodized
10 each Chicken, Drumstick Bnls Raw
10 each Chicken,
Thigh Bnls Sknls
4 Oz Cereal, Corn
Flakes Bulk
0.5 Oz Pan Coating,
Spray
25 Servings
2 tsp Pepper, Black Ground
2 tsp Paprika
1 1/8 tsp Salt, Iodized
25 each Chicken, Drumstick Bnls R
25 each Chicken,
Thigh Bnls Skn
10 Oz Cereal, Corn
Flakes Bulk
1.5 Oz Pan Coating,
Spray
50 Servings
1 Tbsp 2 tsp Pepper, Black Ground
1 Tbsp 2 tsp Paprika
2 1/4 tsp Salt, Iodized
50 each Chicken, Drumstick Bnls R
50 each Chicken,
Thigh Bnls Skn
1 lb 4 Oz Cereal, Corn Flakes Bulk
2.5 Oz Pan Coating,
Spray
100 Servings
3 Tbsp Pepper, Black Ground
3 Tbsp Paprika
1 Tbsp 2 tsp Salt, Iodized
100 each Chicken, Drumstick Bnls R
100 each Chicken,
Thigh Bnls Skn
2 lb 8 Oz Cereal, Corn Flakes Bulk
5 Oz Pan Coating,
Spray
Instructions
WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.
Remove skin from chicken. Place chicken on baking sheet; sprinkle with seasonings.
Crush cornflakes; roll chicken in cornflakes.
Spray non-stick cooking spray in pan. Place chicken in baking pan. Bake uncovered about 35 min at 350F/176C.
For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.
CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.
CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.
CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds