By Momma Chef

This is “Shake and Bake” à la Momma Chef. Kids love to help with the shaking step of this recipe, but be sure to keep hands extra clean around raw chicken. Our family prefers chicken breasts, but boneless, skinless chicken thighs, are another option. 

My kids go for the classic dipping sauce: Ketchup! I mix it up by adding a second dipping sauce for variety. A current favorite is 1⁄2 cup mayonnaise, 1⁄4 cup ketchup and a shake each of Worcestershire sauce, garlic powder and black pepper—YUM. Make the sauce ahead of time and chill it for several hours (or overnight!) in the refrigerator to maximize the flavor. Make this once, and it will become a favorite in your weekly menu rotation. 

Crispy Cornflake Chicken

Prep Time: 5 minutes

Cook Time: 35 minutes

Serves 6 

1⁄2 cup zesty Italian salad dressing 

4 cups cornflakes, crushed 

1 teaspoon kosher salt 

6 boneless, skinless chicken breasts 

Preheat oven to 375°F. Grease baking sheet with nonstick spray. 

Pour dressing into large bowl.

In gallon-sized zip-top bag, add cornflakes and salt. Dip chicken in dressing, then put in zip-top bag. Shake to coat all sides with cornflakes.

Arrange chicken in single layer on baking sheet. Bake uncovered 35 minutes or until the internal temperature reads 165°F. 

TIPS: Dressing may be replaced by 2 eggs mixed with 1 tablespoon water. To add sweetness, drizzle a bit of honey on chicken before baking.

Karen Nochimowski is the author of the cookbook 6-Minute Dinners (& More!), featuring more than 100 simple recipes. Karen started and runs Momma Chef’s Soup Kitchen and Momma Chef’s Little Free Pantries. Part of her cookbook proceeds go toward feeding those facing food insecurity.