Crunchy No-Fry Chicken

Crunchy No-Fry Chicken

27 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Campbell's Kitchen

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

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Adjust Servings

Original recipe yields 4 servings



  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 (27)

Rate This Recipe


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

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.

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Amount Per Serving (4 total)

  • Calories
  • 186 cal
  • 9%
  • Fat
  • 2.4 g
  • 4%
  • Carbs
  • 15.8 g
  • 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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Crispy Chicken Parmesan


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Tasty 2-Step Chicken