Wednesday, February 24, 2010

Cornflake Chicken Strips and Potatoes

Cornflake Chicken Strips and Potatoes

2 Lbs Chicken breasts (cut in strips or nuggets)
1/4 cup flour
garlic powder
3 tbsp butter (melted)
3 cups cornflake cereal (crushed)

1. Cut the chicken in desired shape. Blot with paper towels to be sure it is dry.

2. Put flour in a bowl and season with salt, pepper, garlic powder, and paprika. Dregde chicken in flour mixture.

3. Dip chicken in melted butter then immediately cover with crushed cornflakes.

4. Lay atop a roaster rack on a baking sheet.

5. Bake 20-25 mins at 400 degreres.

6. Serve with oven roasted potatoes.

Oven Roasted Potatoes
6-8 medium potatoes (peeled)
garlic powder
olive oil

1. Boil a quart of water.

2. Add potatoes. Cook 15 minutes.

3. Remove from water and slice.

4. Lay potatoes slice in baking pan and drizzle a few tbsp of olive oil and sprinkle with garlic powder, salt, and pepper. Stir together and bake for 30 minutes at 375 degrees.

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