Crunchy, Oven-Baked Chicken

This seriously yummy recipe came from Rachael Ray. Of course I can't find the original recipe, and I have changed things around to my liking anyway. :) You can make this into chicken breasts, or chicken fingers. I usually do fingers because the breading is so good, but I add one whole breast for a sandwich for Dan to take to work the next day.

Ingredients

• 1 1/4 c (or more) corn flakes
• 1 1/2 c bread crumbs 
• I save the crusts that I cut off the boys' PB&J sandwiches, save them in the freezer, and then blend them to make bread crumbs
• 2 T brown sugar
• 1 t salt
• 1/2 t ground black pepper
• 1/2 t ground cinnamon
• The original recipe calls for ground allspice, but I haven't found any here in SA. The cayenne pepper adds a bit of kick that is missing without the allspice
• dash of cayenne pepper
• 3 T olive oil
• 1.5 lbs chicken breasts, filleted, or cut into 2"x1" pieces
• 1/3 c flour
• 2 eggs, beaten

Preparation

Heat oven to 375˚F/190˚C.

Crush the cornflakes, and then mix in the breadcrumbs, sugar, salt, black pepper, cinnamon or allspice, and cayenne pepper if desired. Drizzle 3T olive oil over the mixture, and mix through.

Dredge chicken in flour, then dip in egg, then coat the chicken thoroughly in the breadcrumb/cereal mixture. Arrange on a baking sheet. Cook until brown and crisp--the original recipe calls for 15 min, but mine are usually done by about 8-10 minutes.

Serve with ketchup, honey mustard, or a dipping sauce of your choosing. Enjoy!