North Dakota Adult Nutrition

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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

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Remove skin from chicken. Place chicken on baking sheet; sprinkle with seasonings.

  3. Crush cornflakes; roll chicken in cornflakes.

  4. Spray non-stick cooking spray in pan. Place chicken in baking pan. Bake uncovered about 35 min at 350F/176C.

  5. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

  6. 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.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds



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