Chef Tom: Corn Flake Crusted BBQ Chicken With Candied Bacon and - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Corn Flake Crusted BBQ Chicken With Candied Bacon and Warm Corn Salad

Posted: Updated:

Corn Flake Crusted BBQ Chicken with Candied Bacon and Warm Corn Salad

2 pound boneless skinless chicken breast
1 cup buttermilk
8 oz corn flake crumbs
1 tablespoon BBQ rub, any you like. I've included one below
½ stick unsalted butter/margarine melted
1 cup BBQ Sauce, your favorite
½ pound thick bacon. I like pepper bacon
2 tablespoon brown sugar
Warm Corn Salad

Candied Bacon

Pre heat oven to 350 degrees. Pat bacon strips dry with a paper towel. Coat with brown sugar, and place on a foil lined baking sheet and bake for 20-30 minutes, until bacon is crispy. Drain and cool.

Corn Flake Crusted Chicken Breast

Soak chicken breast in butter milk for 20 minutes. Combine corn flake crumbs, BBQ rub, and butter. Work with your hands. Mixture should have the consistency of sand. Roll the chicken in the crumb mixture to coat well. Place on a lined baking sheet and bake 20 to 25 minutes until internal temperature reaches 165 to 170 degrees. Let the chicken rest for 10 minutes then slice and serve on the Warm Corn Salad. Drizzle with BBQ sauce, chopped candied bacon and shredded cheddar cheese.

Warm Corn Salad

1 tablespoon olive oil
2 ear fresh corn, cut from cob
1 sweet red pepper diced
1 table spoon shallot minced
2 fresno/jalapeno chili minced
½ teaspoon minced ginger
1 teaspoon sesame oil
2 teaspoon seasoned rice wine vinegar

Sautee vegetables in olive oil for 2 to 3 minutes. Add sesame oil and vinegar and simmer for 1 minute. Serve.

Dry Rub

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all well

Corn FlakeCrusted BBQ Chicken with Candied Bacon and Warm Corn Salad

2 pound boneless skinless chicken breast

1 cup buttermilk

8 oz corn flake crumbs

1 tablespoon BBQ rub, any you like.  I've included one below

½ stick unsalted butter/margarine melted

1 cup BBQ Sauce, your favorite

½ pound thick bacon.  I like pepper bacon

2 tablespoon brown sugar

Warm Corn Salad

 

CandiedBacon

Pre heat oven to 350 degrees.  Pat bacon strips dry with a paper  towel.  Coat with brown sugar, and place on a foil linedbaking sheet and bake for 20-30 minutes, until bacon is crispy.  Drain and cool.

Corn FlakeCrusted Chicken Breast

Soak chicken breast in butter milk for 20 minutes.  Combine corn flake crumbs, BBQ rub, andbutter.  Work with your hands.  Mixture should have the consistency of sand.Roll the chicken in the crumb mixture to coat well.   Place on a lined baking sheet and bake 20 to25 minutes until internal temperature reaches 165 to 170 degrees.  Let the chicken rest for 10 minutes thenslice and serve on the Warm Corn Salad. Drizzle with BBQ sauce, chopped candied bacon and shredded cheddarcheese.

Warm CornSalad

 

1 tablespoon olive oil

2 ear fresh corn,cut from cob

1 sweet red pepper diced

1 table spoon shallot minced

2 fresno/jalapeno chili minced

½ teaspoon  minced ginger

 

1 teaspoon sesame oil

2 teaspoon seasoned rice wine vinegar

  

Sautee vegetables in olive oil for 2 to 3 minutes.  Add sesame oil and vinegar ad simmer for 1minute.  Serve.

Dry Rub

2 tablespoons salt

2 tablespoons sugar

 2 tablespoons brown sugar

 2 tablespoons ground cumin

2 tablespoons chili powder

 2 tablespoons freshly ground black pepper

 1 tablespoon cayenne pepper

1/4 cup paprika

 

Combine all well