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Chef Patrick's Super Crunch Chicken
September 1, 2011
1 Min Read
Patrick Sandoval
YIELD: 24 SERVINGS
21 cups flaked corn cereal
3 tsps. chili powder
3 tsps. garlic powder
3 tsps. fresh ground black pepper
4 tsp. salt
3 cups all-purpose flour
3 eggs
3 cups milk
9 lbs. chicken breast
olive oil for drizzling
Preheat oven to 350°F. Place the cereal in a food processor and add the spices. Process the cereal, but do not make too fine; should be coarse.
Combine the egg and milk in one bowl and the flour in another bowl. Dip the chicken in the flour and then the egg mixture. Then coat with cereal.
Drizzle a little olive oil in the bottom of a baking dish and place the chicken in the baking dish. Drizzle a little olive oil on top of the chicken and bake for about 45 to 50 minutes or until the juices run clear. Let the chicken rest, before serving, for about 5 to 10 minutes after taking it out of the oven.
Recipe: Foodservice Chef/Area Supervisor Patrick Sandoval, Pflugerville ISD
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