Crunchy No-Fry Chicken

Crunchy No-Fry Chicken

Campbell's Kitchen 0

"Chicken is dipped in Swanson® Chicken Stock, coated with seasoned cereal crumbs and baked until crispy and golden."

Ingredients 30 m {{adjustedServings}} servings 186 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
  2. Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
  3. Bake at 400 degrees F for 20 minutes or until the chicken is cooked through.
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Reviews 28

  1. 35 Ratings


Served at my daughter-in-law’s birthday dinner - these were a big hit - I made a few changes - partly because of what I had on hand - did not have any cereal so used some ½ bread crumbs and ½ shredded cheese. Added some of the black pepper but could not use the red pepper due to allergies - I gave them about a minute or two under the broiler to give them a bit more brown - they were tender, moist and oh so tasty. Even a couple of picky eaters who tried them really liked them.


I really liked the healthy alternative to this baked chicken recipe by using the chicken stock instead of eggs. I used turkey tenders (as that was what I had in the freezer) and made turkey fingers instead of the cutlets. The only suggestion I have is to flip the meat about half way through so it doesn't get soggy on the bottom.

Dave D

I changed the chicken stock to sour cream thinned with mikk from another recipe and it worked well. Also baked the breasts on parchment paper to use no oil and drizzeled melted butter over them before baking them. Turned out great.