Day 84.
It’s Gluten-Free Friday (for Lent) and I knew exactly what I wanted to make for the Friday meal this week.
When I tried the Gardein chicken in the Vegan Fried Chicken recipe I knew there was a chicken recipe I just had to try with the Gardein. A family favorite when I was growing up was Cornflake Chicken and Crunchtop Potatoes (potato slices with cheese and cornflakes baked on top).
I LOVED the crunchtop potatoes and that almost always ended up being the majority (and if I could get away with it, all) of my meal. I never liked meat, but part of me was a little jealous of this one.
So, maybe it will be awesome with the yummy faux chicken. You have to love “meat” that meat-eaters think is similar enough and meat-dislikers different enough that they both love.
Yes, that is the crux in our family. Fingers crossed on this recipe!
Vegan Cornflake Chicken
Ingredients
1 package Gardein Scallopini or a batch of chickpea nuggets
Margarine
Cornflakes (EnviroKidz is a good gluten-free variety)
Method
Dredge cutlets in butter and coat in crumbled cornflakes. Bake at 350 for 15 to 20 minutes. So simple
The Results
Wow! This is fantastic. It’s crunchy and buttery and I will definitely eat at least one of these with my crunchtop potatoes from now on.
What is your favorite recipe from your childhood; do you make it for your family?
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Vegan Cornflake Chicken
Wow! This vegan cornflake chicken is fantastic. It's crunchy and buttery and I will definitely eat at least one of these with my crunchtop potatoes from now on.
Ingredients
- 1 package Gardein Scallopini or a batch of chickpea nuggets
- Margarine
- Cornflakes (EnviroKidz is a good gluten-free variety)
Instructions
- Dredge cutlets in butter and coat in crumbled cornflakes.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes.
