Substitute for corn flakes?
Chex will work, crackers, croutons.
What can I substitute for Cornflakes when making Baked Crispy Chicken?
I am actually making crispy baked chicken tonight for dinner. I toasted 4 slices of sourdough sandwich bread (you can use regular bread - it doesn't have to be sourdough). Then I put the bread in the food processor along with some grated Parmesan cheese, a tad bit of salt, black pepper and a little dried Italian herb mix. Then I processed the toasted bread till I had fine bread crumbs. I have the chicken soaking in butter milk right now. I will remove from butter milk, lightly salt and pepper chicken and roll in the bread crumb mixture I made. Then bake the chicken till it is golden and cooked through. The croutons would work just fine - just grind up the croutons into "bread crumb" texture. If the croutons are seasoned - there will be no need to add seasoning to your bread crumb mixture.
Can I substitute corn flour for plain flour?
Corn flour usually used to thicken liquids So it cannot be used as a substitute for plain flour.Natirèl Raw Banana flour is a gluten free replacement of flour, raw banana flour is becoming a fast growing trend amongst a lot of new diets. With its light texture, high fiber content, low sugar content, low cholesterol and free of chemicals and preservatives, it is the fastest growing substitute for wheat and whole wheat flours.Natirèl Raw Banana Flour can be incorporated into every meal of the day and can be preserved from 6 months to a year, if stored in place free of moisture and excess heat.Buy it over here- Kokos Natural Natirèl Raw Banana Flour (Gluten-free) 500g
Can i substitute flour for cornmeal when making fried chicken?
Yes. I prefer a flour-coated fried chicken myself. A bit of cornmeal in with the flour for crunch is ok, but not ALL of the coating! Our Best Southern Fried Chicken 3 quarts water 1 tablespoon salt 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. Yield: Makes 4 servings -- Southern Living
Can I substitute sherry for cognac in a chicken recipe?
Of course you can. In fact, when cooking, you can usually substitute ingredients easily. It's a matter of taste and figuring out good combinations. I've actually added dark rum to my tomato sauces when I didn't have red wine. Turned out to be very delicious. Cognac would be good with chicken...I've done that before too :-) Try this recipe: ORANGE COGNAC CHICKEN Ingredients: 4 boneless chicken breasts 2 Tbs. olive oil 1 onion, thinly sliced ½ tsp. rosemary ½ tsp. marjoram ½ cup dry red wine 1 clove garlic, minced ½ lb. fresh mushrooms, quartered 1 can (14.5 oz) stewed tomatoes 1 green bell pepper, cut into strips 2 Tbs. cognac 2 tsp. cornstarch ¼ tsp. grated orange peel ½ cup whole natural almonds, toasted ¼ cup chopped parsley Crunchy Herbed Polenta (recipe below) Directions: Brown chicken in olive oil in large frying pan over medium heat. Remove from pan and reserve. Stir in onions, rosemary and marjoram; cook 2 minutes, until onions are soft. Stir in wine, garlic, mushrooms and tomatoes; cook, covered, 5 minutes. Stir in green bell peppers and top with reserved chicken breasts; cook, covered, 3-5 minutes, until chicken is cooked through. Remove chicken breasts and keep warm. Mix together cognac and cornstarch; stir into vegetable mixture. Cook 1 minute, until sauce boils and thickens. Stir in orange peel, almonds and parsley. Spoon Crunchy Herbed Polenta onto each of 4 heated serving plates. Top with chicken breasts; spoon vegetable mixture and sauce over chicken to serve CRUNCHY HERBED POLENTA Ingredients 1 ½ cups milk 1 ½ cups water 1 clove garlic, minced ¼ tsp. thyme ¾ cup cornmeal 2 Tbs. butter 2 Tbs. grated Parmesan cheese ¼ cup chopped natural almonds, toasted Directions Bring milk, water, garlic and thyme to a boil over medium heat. Stir in cornmeal; cook 2 minutes. Stir in remaining ingredients and serve at once.
What is a good substitute for Corn Meal?
Cornmeal is commonly known as Polenta or Grits. I would bet money that you can find grits or polenta in your supermarket. Just make sure that you don't purchase quick grits. At any rate, you don't have to use cornmeal. In the last 5 minutes of heating, you can place the pizza directly over the flame (i.e., on the bottom rack of your oven) to get the crispiness.
What's a good substitute for yellow cornmeal when making southern fried chicken?
Cornmeal is the stuff you use to make cornbread. It can be in a bag that looks like flour or a container that looks like oatmeal. Jiffy also makes some. You can just use flour if you don't have any. Sides for southern fried chicken would be green beans with potatoes and biscuits Green Beans with Ootatoes 2 (14 ½ ounce) cans green beans or 1 ½ lbs fresh green beans 5 slices smoked bacon, cut up or 1 smoked ham hock 4 -5 medium potatoes , peeled and cubed water salt and pepper Directions: 1 Fry the bacon or the ham hock until the fat starts to render out. 2 Add canned green beans, including the water in the can. 3 Salt and pepper to taste. 4 Add the potatoes and just enough water to cover; cook for about 25 minutes. 5 For fresh green beans:. 6 Sauté the pork after you have washed and cut the green beans in half; add to pot. Cover with water. Add salt and pepper and cook until tender on low heat. 7 Add in potatoes and cook a little longer until the potatoes are done. Read more: http://low-cholesterol.food.com/recipe/s...
Can corn flour be used as a replacement for cornstarch?
Judging from the previous answers here, there seems to be a bit of confusion. That confusion mostly stems from regional jargon and people interchanging “starch” and “flour”.In many regions, corn flour is just another name for corn starch. In that case they are “interchangeable” because they are the same thing. The same thing can be said about potato starch and potato flour. They are the same thing, just with different names.But in some regions, corn flour is another name for corn meal, which is NOT the same as corn starch. Corn meal is a coarse grind, having a similar feel to beach sand. It can be yellow or white. It is very easy to tell the difference between meal and starch since starch is very light and powdery.Additionally, sometimes a very fine powder is made from dried sweet corn and that’s a different thing altogether. It's a specialty item with very specific uses and not used often.In most recipes calling for corn starch, corn flour can be used because again, depending on your region, they are the same thing. But you need to know what you're making. For example, if you're making tortillas, and the recipe says to use corn flour you would use corn meal because you don't put corn starch in tortillas.People interchanging descriptive terms for ingredients willy-nilly makes things very confusing for the average baker and it can be frustrating. If there were only a set of global standards we could stick to…..
No flour to coat chicken, what else can I use?
As already posted, crushed cereal and cracker crumbs work great, but also consider crushed pretzels, potato/corn chips, or even crushed salad croutons. You will get more flavor from these because they are already seasoned. You can season crushed cornflakes, too. Pretzel coated chicken is awesome, by the way, especially with a honey mustard sauce!
What are the benefits of using corn flour instead of regular flour?
Both can be used as a thickener. If you’re going to use corn flour as a thickener though, you need to mix it with cold water separately, rather than chucking it straight in as you’re cooking. Corn flour has more uses; you can use it to maintain succulence in, say, chicken so that it’s all juicy and not dried-out after cooking your pieces of breast (after having been dipped in the cornflour-water mixture described above). But normal flour is of course better for making batters and crispy skin … and if you use both flours (in separate stages) it’ll be even better!