http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/ Cook. Bake. Eat. Drink. Sat, 01 Dec 2012 07:20:43 +0000 hourly 1 https://wordpress.org/?v=3.9.40 http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-787 Fri, 01 Feb 2008 18:54:00 +0000 http://tunatoast.com/?p=65#comment-787 You posted this ages ago, but I thought you’d like to know that you can make katsu without deep-frying just like you made it with corn flakes. My roommate in college always did and it turned out fine for her. Just follow the standard katsu recipe – dredge in flower, followed by egg wash(egg + water), and cover with Panko. You’re in L.A. so it should be easy for you to find it in your local Vons/Ralphs or go to Little Tokyo!

]]> http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-163 Tue, 02 May 2006 14:46:00 +0000 http://tunatoast.com/?p=65#comment-163 God, I love me some cornflake chicken! It looks just wonderful.

]]> http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-161 Fri, 28 Apr 2006 16:04:00 +0000 http://tunatoast.com/?p=65#comment-161 looks very crispy! just nice when one’s craving for a juicy crispy sinful bite!

]]> http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-160 Fri, 28 Apr 2006 06:56:00 +0000 http://tunatoast.com/?p=65#comment-160 That corn flake crust looks sooo incredible! I love the buttermilk marinade. I’ll give this one a try. Thanks.

]]> http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-159 Fri, 28 Apr 2006 03:54:00 +0000 http://tunatoast.com/?p=65#comment-159 Hmm.. I would have never thought of using corn flakes for coating material. Thanks for the inspiration, I’m going to try it out and see how it taste!

]]> http://tunatoast.com/2006/04/27/crispy-baked-chicken-i-will-be-first/#comment-158 Thu, 27 Apr 2006 21:43:00 +0000 http://tunatoast.com/?p=65#comment-158 That sounds (and looks) yummy. I will confess to a similar vice–instant mashed potato flakes as a crispy coating for fish. I would never actually make “mashed potatos” with them, but they make a fabulous crust!

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