So this is one of those dishes that when I make it, I dont measure anything, I just wing it. I dont really know where the recipe came from, I just rememeber my mom making it all the time and I would fight my sisters to eat all the burned up cornflakes all over the pan. If there was a phone number for heaven I'd call her up and ask for all the deets... So here is the rare delicassy also know as...
Cornflake Chicken!
Boneless, skinless chicken breasts
Milk
White Vinegar
Cornflakes
Crush a bunch of cornflakes (again my preferred method is ziploc bag and a can). In a bowl, pour a few seconds of milk (yeah I said a few seconds, splashes, whatever you wanna call it!), then add a splash of vinegar. This mixture should thicken a little bit and when you mix it all together it kinda looks gritty on the side of the bowl but thats ok I promise, its supposed to. Dip chicken in milk mix, then cover in cornflakes. Place on baking pan/sheet. Bake at 350 for 20ish mintues, time depends on the thickness. Sometimes I use tenders, sometimes boobs (haha), and sometimes I even get a little crazy and tenderize the chicken breasts if they are huge!
If your feeling frisky maybe throw a dash of black pepper in there!
****I actually use a thermometer and it has all these different temps on it for different kinds of meats and what temperature they should be at. I work in a restaurant and according to all food safety rules, food has to be above 140 to be out of "THE DANGER ZONE!!!!!" I usually hang out around the 160 degree range. The only meat I do cook to the thermometer temp all the time is pork because in college I heard horror stories (whether they are true or false I have no idea) of eating undercooked pork and there being worms in the meat because that can be natural (?) to pork and them not being killed because it wasnt cooked to a high enough temp and then worms growing in your stomachhhhh :( ewww. SO that was my temp rant!
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