Recipe

Popcorn and Cornflake-Crusted Chicken

By Shalayne Pulia at University of Illinois

As an avid Scandal fan, I’ve decided to find ways to incorporate popcorn into different meals – because Olivia Pope is officially the only human who can sustain herself on wine and popcorn alone. The rest of us need a little somethin’ extra.

I give you – Popcorn and Cereal-Crusted Chicken.

Use the dijon mustard for a mellower taste, go with straight egg for a spicier kick or just make one of each and share like I did.

Popcorn and Corn Flake Crusted Chicken Two Ways

  • Prep Time: 5 minutes
  • Cook Time: 35-45 minutes
  • Total Time: 40-50 minutes
  • Servings: 2 servings
  • Easy
Ingredients
  • 2 chicken breasts
  • 1/2 bag of popcorn
  • 1 cup corn flakes
  • 1/2 cup dijon mustard
  • 3 tablespoons parmesan cheese
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 tablespoon parsley flakes
  • 1 tablespoon paprika
  • 1 teaspoon crushed red pepper flakes
  • 2 eggs
  • Butter (to cover pan)

Photo by Shalayne Pulia

Step 1

Heat oven to 350°F. Rinse and dry chicken breasts. Cover a baking pan with tin foil and butter. Set aside.

Step 2

Make popcorn. Crush popcorn and corn flakes in a plastic bag then pour in a dish. Fill one bowl with dijon mustard and another with beaten eggs.

Photo by Shalayne Pulia

Step 3

For spicier chicken: Dip breasts in eggs and then coat with crushed popcorn and corn flakes.

For mellower mustard chicken: Dip breasts in dijon mustard and then coat with crushed popcorn and corn flakes.

Place in pan and cover with seasonings and cheese.

Photo by Shalayne Pulia

Step 4

Bake for 35-45 minutes or until chicken is fully cooked.

Step 5

Serve with grilled asparagus or other vegetable. Enjoy!

Photo by Shalayne Pulia

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