When we were kids, we used to do Friday night Shabbat dinner regularly. And at some point along the way, the menu got pretty regular too. Challah, rice pilaf, something green that we rarely ate, and cornflake chicken.
Cornflake chicken became so ubiquitous that when my brother married his wife (who did not grow up Jewish) and she asked him for some Jewish recipes, he asked our mom for the recipe for cornflake chicken. So even though it might not be a “traditional” Jewish food, it is to us.
But when searching for cornflake chicken recipes online, no one made it the way my mom did. So I thought I’d share our version with you. This recipe is totally an approximation, as I don’t think any of us ever actually used a recipe, we just kind of eye it and assume the proportions are correct. Anyway, it’s pretty simple, and with some rice pilaf and something green, you’ve got a full meal. Enjoy!
Boneless skinless chicken breasts (as many as you need for your family)
Cornflake crumbs (buy a box, use as many as you need)
Italian dressing (we usually use a bottle of fat free or low fat)
Marinate the chicken in the Italian dressing for as long as you’d like (sometimes I do overnight, sometimes I just have a few hours). You want all of the chicken to be covered in the dressing, so use as much of the bottle as is necessary.
Pour cornflake crumbs onto a plate. Dip chicken pieces into the crumbs and place onto a baking sheet. Bake at around 350 for about an hour.