Creating a new corn flake chicken recipe.Īs I played around with the recipe I knew I wanted to create a marinade/binder that would still have the fat needed to keep that flavor, but would also make the chicken more moist and hold onto that delicious crust. While this was delicious, this technique made it so that very little of the crust would actually stay on the chicken. She would literally just dip whole chicken breasts into melted butter and pour the crumbs on top. Now my mom’s version was as southern as it could get. That sticky mess that holds that breading on to the chicken and keeps it from sliding all over the plate when you cut into it. Usually when making a breaded chicken, whether you are baking or frying it, you need a binder. While my mother’s base recipe was great, there were a few technical problems with the recipe. I even had a roommate that would take the leftover pan of crumbs to her room to munch on while watching her shows. When I grew up and I started making it for my college friends and eventually my husband it was an instant hit with them as well. I would request it all the time, which I’m sure my mother enjoyed greatly.
This recipe is one of my absolute favorites of hers. My mom wasn’t a diverse cook, but the things she did make were always delicious and homey. A version of this recipe has been a staple in my house for my whole life. I don’t have a moving story or funny anecdote for every recipe I make, but my mom’s corn flake chicken recipe does hold a special place in my heart.
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