Crispy Cheddar Chicken is a fantastic dinner recipe straight out of The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farmers. Read to the end of today’s post for your chance to win a copy of the cookbook AND a $75 gift card!
Thin, bite-size strips of chicken breast are coated in a cheesy crisp breading then baked until golden brown and crunchy, making this Crispy Cheddar Chicken truly one of a kind. As soon as I saw the Cheesy Chicken Crunchers recipe in The Dairy Good Cookbook, all the other dinner options disappeared. This chicken turned out every bit as tasty as I’d hoped!My kids ate every single bite of this meal and they all asked for seconds. My favorite part? It required less than 20 minutes hands-on prep time!
Crispy Cheddar Chicken inspired by The Dairy Good Cookbook
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts
- 1 cup all-purpose flour or brown rice flour for gluten-free recipe
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 egg whites
- 1/2 cup milk
- 4 1/2 cups corn flakes crushed
- 2 1/2 cups shredded Mexican blend cheddar cheese
- Barbecue Sauce or Ranch Dressing for dipping
Instructions
- Preheat the oven to 375 degrees. Set two oven racks near the center of the oven, with one empty space in between the racks. Line two large baking sheets with foil and lightly grease with oil or spray with nonstick cooking spray. Set aside. Combine the flour, salt, and peppers in a shallow dish. In a second dish, whisk together the egg whites and milk. In a third dish, combine the crushed corn flakes and cheese.
- Slice the chicken breasts into 1" wide strips. Dip each piece of chicken first in the flour, then in the egg mixture, and finally in the cheesy cornflake mixture. Place each coated piece of chicken on the prepared baking sheets.
- Bake for 20-25 minutes, until the chicken is cooked through and the coating is crisp and golden brown. Serve with your favorite dipping sauce. Enjoy!
I’ve partnered with The Dairy Good Cookbook to kick off National Dairy Month with this recipe from their new comfort food filled cookbook. This is the first book produced by dairy farmers and it is a celebration of wholesome dairy ingredients and the farmers’ commitment to bringing those ingredients to our tables.
The Dairy Good Cookbook is available for purchase today, wherever books are sold. This is a gorgeous cookbook and I already have post-it notes throughout the book with recipes saved for future meals. The layout is top notch, there are sections for meals throughout the day, as well as for special occasions. The photography is gorgeous and there are also peeks into the lives of several dairy farmers. I enjoyed reading about the Sjostrom family and their dream of producing and selling their own cheese. Their cheese store gives customers an up-close and personal glimpse into life on the dairy farm.
The Dairy Good Cookbook retails for $25.00 and is available wherever books and e-books are sold. You can also purchase online at: Amazon.com (click HERE), Barnes and Noble (click HERE) and Indie Bound (click HERE). Follow Dairy Good on Facebook, Twitter, Instagram and Pinterest. This recipe is used with permission from The Dairy Good Cookbook, Andrew McMeel Publishing, LLC.
You can enter to WIN a copy of The Dairy Good Cookbook along with a $75 gift card by sharing a dairy recipe or dish (made with milk, cheese, or yogurt) along with a story of what makes it meaningful to you! All you need to do to be entered is leave a comment with your recipe or dairy story.
Entry Instructions:
You may receive (1) total entry by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 6/2/2015 – 6/30/2015
Be sure to visit The Dairy Good Cookbook’s brand page on BlogHer.com where you can read other bloggers’ posts!
Anonymous says
This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
Ingredients
4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.
heather [email protected]
Shelly Peterson says
One of our family favorite recipes is stuffed pasta shells. I got this recipe clear back in high school in a food service class and to this day the whole family still makes them.
cshell090869 at aol dot com
mkjmc says
I make a cake with a cream puff crust, pudding and cream cheese filling and whipped topping and drizzled with milk chocolate
mkjmc says
https://twitter.com/mkjmc/status/606575314362171392
Shelly Peterson says
tweeted
https://twitter.com/cshell202/status/606576110562729985
cshell090869 at aol dot com
JC says
We always have sweet potato gratin for holiday get-together. It is a family tradition dish that has been passed down through the generations. I still remember we helped my grandmother preparing ingredients in the kitchen.
tcarolinep at gmail dot com
JC says
-https://twitter.com/tcarolinep/status/607009538969968640
Madeline B says
A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!
madelinebrubaker {at} gmail [dot] com
Madeline B says
Tweet link: https://twitter.com/shala_darkstone/status/607283403533254656
madelinebrubaker {at} gmail [dot] com
erika says
A dish I have always loved was cheese stuffed Italian shells. My mom always used cottage cheese instead of ricotta. I liked it so much, I would request it for my birthday dinner as a kid!
chambanachik(at)gmail(dot)com
Amy says
My Aunt make this decadent custard tart every year at our Christmas family gathering. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. I now make it for my kids from time to time at home. It's probably my favorite dessert to enjoy.
amy [at] utry [dot] it
Amy says
tweeted:
https://twitter.com/uTry_it/status/608136570919452673
amy [at] utry [dot] it
D Schmidt mummytotwoboys says
tweeted
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
[email protected]
D Schmidt mummytotwoboys says
tweeted
https://twitter.com/mummytotwoboys1/status/608766460727558146
[email protected]
Henria O. says
We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. This super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who's going to get the last piece.
sazzyfrazz at gmail dot com
Henria O. says
Tweeted: https://twitter.com/sazzyfrazzy/status/609851714217193473
sazzyfrazz at gmail dot com
Lisa Brown says
My peanut butter cheesecake is a hit every holiday season with my family; I always make it.
Lisa Brown says
my tweet https://twitter.com/LuLu_Brown24/status/610139019914014720
rachel says
I like to make chocolate chip scones (Joy of Baking's recipe that has milk in it). My hubby is always happy when I make them.
Cori Westphal says
When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!