If you have children you can put the corn flakes in a freezer bag and let them crunch it. They will probably enjoy that. Fortunately we got the corn flakes when they were on sale, the 10 lb bag of russet potatoes was under $1, and the Foster Farm chicken was on sale for 55 cents a lb. We are truly sale shoppers.
We made the Cheese Potato Crisps
|3||large baking potatoes, peeled|
|1||cup (4 oz.) shredded Cheddar cheese|
|2||cups Kellogg's Corn Flakes® (crushed to 1 cup)|
|1/4||cup sliced green onions|
1. Cut potatoes lengthwise into slices, about 1/4-inch thick. Place in single layer in 15 1/2 x 10 1/2 x 1-inch baking pan coated with cooking spray. Spray potatoes with cooking spray.
2. Sprinkle potatoes with salt, then with cheese. Top with KELLOGG'S CORN FLAKES cereal and sprinkle with paprika.
3. Bake at 375° F about 25 minutes or until potatoes are tender. Serve hot garnished with green onions.
and we also made Double-Coated Chicken
|7||cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)|
|1||cup fat-free milk|
|1||cup all-purpose flour|
|3||pounds chicken pieces, (without or with skin) rinsed and dried|
|3||tablespoons margarine or butter, melted|
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.