Corn Flake Hawaiian Chicken
March 7: National Cereal Day
Taste the tropics in a chicken dish covered in crushed corn flakes cereal. The island-inspired ingredients in this recipe include a pineapple-flavored marinade and shredded coconut in the crumb coating. Kellogg’s cereal company calls it “Chicken Hawaiian,” although this is neither a typical nor traditional recipe from Islander’s home state of Hawaii. But for mainlanders who want a meal made with aloha, Corn Flake Hawaiian Chicken is a fragrant and fine dish for dinner and on National Cereal Day.
(Adapted from Kellogg’s)
- 6 chicken legs (or other favorite chicken pieces)
- ½ teaspoon salt
- 1/3 cup frozen pineapple-orange or pineapple juice concentrate, thawed
- 1 egg, beaten
- ½ cup shredded coconut
- ½ -1 teaspoon curry powder
- 2 cups corn flakes cereal, crushed
- salt and pepper to taste
- ¼ cup (4 tablespoons) butter, melted
Place chicken in a shallow dish. Season with salt. In a small bowl or measuring cup, beat the egg with the juice. Pour over the chicken. Cover and refrigerate for at least an hour, basting several times.
In a bowl, combine the shredded coconut with the curry powder. Mix in the crushed corn flakes. Remove the chicken pieces from the marinade. Coat the chicken in the corn flake crumb mixture.
Place in a foiled-line baking pan. Season with salt and pepper to taste. Drizzle the melted butter over the chicken pieces. Bake in a preheated oven at 350 degrees F for 45-60 minutes or until the chicken is no longer pink and is cooked through. Do not cover or turn the chicken while baking. When done, remove the chicken from the oven. Drain on paper towels, then transfer to a serving dish.
- The chicken may be coated with skin or without and may be bone-in or boneless. The shredded coconut may be sweet or unsweetened.
- Search our blog for other recipes made with cereal.