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Baked Cornflake Chicken

30 servings... prep time: 30 minutes... Cook time: 3 hours


  • 9 x 13 non-stick baking pan


  • 4 boneless skinless chicken thighs

  • 3 cups cornflakes

  • 1 cup mayonnaise

  • salt

  • pepper


  1. Preheat oven to 400F.

  2. Crush cornflakes. Add salt and pepper to crushed cornflakes.

  3. Thoroughly coat chicken thighs in mayonnaise.

  4. Roll coated chicken thighs in crushed cornflake mixture. Place on baking pan. Top chicken on pan with remaining cornflake mixture.

  5. Bake for 30-40 minutes or until done. Cornflakes will start to brown and crisp.



Baked Teriyaki Chicken

6 servings... Prep time: 3.5 hours... Cook time: 45 minutes


  • 9 x 13 non-stick baking pan


  • 6 chicken thighs, skin on (boneless or deboned)

  • 1/2 cup shoyu

  • 1/2 cup white sugar or 1/3 cup brown sugar

  • 2 teaspoons Mirin

  • 1 teaspoon sesame oil

  • 1 clove fresh garlic

  • 1/2 teaspoon Black pepper


  1. Using the flat side of the knife (a spoon works too), smash and flatten the clove of garlic onto the cutting board. Remove the garlic skin. Finely mince the garlic.

  2. In a medium sized mixing bowl, add the sugar, pepper, minced garlic, mirin, and sesame oil. Then add the shoyu. Whisk with a fork until evenly blended (no clumps of sugar).

  3. Add chicken thighs to ziplock bag. Add sauce mixture to bag. Rub bag to evenly distribute sauce. Maneuver chicken into a single layer.

  4. Place bag of marinating chicken in refrigerator for three hours.

  5. Pre-heat oven to 425F and line baking pan with aluminum foil (easier to clean burnt sugar).

  6. Remove chicken from bag and place on foiled pan in a single layer, skin-side up. Evenly pour remainder of sauce/marinade on to chicken.

  7. Place pan in middle rack of oven. Bake at 425F for 30 minutes. Bake an extra 15 minutes for crispier skin.