This Cornflake Chicken is crispy, crunchy, juicy, and bursting with flavor. It’s perfect for busy weeknights when you need something satisfying that the whole family will love.
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Why this Crispy Cornflake Chicken Recipe is a Keeper
What if I told you that you could have all of the texture and flavor of fried chicken without the frying, calories, smell or mess? And, what if I told you that you could have this Oven Baked Fried Chicken on the table in 30 minutes?
- 30 Minute Meal: A quick and easy meal you can make any time.
- Easy Ingredients: All found in pantry or fridge. This is one easy meal.
- Family Friendly: Kids will love cornflake chicken tenders.
- Adaptable: Can use chicken on the bone or boneless chicken.
- Makes Great Leftovers: After you bake the chicken, you can use cornflake southern fried chicken for chicken parmesan, or chicken sandwiches.
If you’re looking for more chicken recipes, try these Bruschetta Chicken, Skillet Ginger Chicken, and Balsamic Chicken Sheet Pan.
Are cornflakes gluten free?
The popular Kellog’s Cornflakes do contain gluten in the form of malt flavoring. However, there are many varieties that are gluten free such as EnviroKidz Amazon Flakes.
Ingredient Notes for Crunchy Cornflake Crusted Chicken
This nice and crispy tender chicken will be so popular, it will become a house staple as it is super easy to make this cornflake chicken recipe.
- Chicken: Chicken breast, chicken tenders or parts.
- Corn flakes: You will want to crush the corn flakes for the coating.
- Seasonings: All Purpose Seasoning is a mix of salt and pepper, garlic powder, onion powder plus a little cayenne pepper.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Make Cornflake Chicken
- Air Fry: Air fryers are perfect for achieving a crispy crust with minimal oil. Just preheat your air fryer and cook the chicken according to your model’s instructions.
- Food Processor: If you do not have a food processor place the flakes in a plastic bag and crush using a rolling pin.
Special Equipment Needed to Make Crispy Cornflake Chicken
- Food processor: Ideal to crush the cornflakes for the cornflake fried chicken recipe.
- Meat thermometer: Use a meat thermometer to test that it’s 165 degrees.
Juicy Chicken Pieces Pro Tip
Brine the chicken in buttermilk to make the chicken tender
How to Make Crunchy Cornflake Chicken
The secret to the this crispy, super crunchy crust is good ol’ fashioned corn flakes. There is a reason why fried chicken is an American classic. There’s just something about juicy chicken enveloped in a crispy, flavorful coating that makes you feel patriotic and nostalgic all at the same time.
These are the basic steps for making Easy Cornflake Chicken. Refer to the full, printable recipe card below for detailed instructions.
1. Prep and Preheat your Oven
First, preheat oven to 350°F. Then line a baking sheet with foil and place a wire rack on top of foil. Spray baking rack with non-stick cooking spray. Next, rinse chicken and pat dry. Season with All Purpose Seasoning Blend.
2. Make the Seasoned Cornflake Breading
In a shallow dish, whisk milk and egg mixture together. Combine cornflake crumbs, all purpose seasoning and cayenne in a shallow bowl. Dip chicken in the egg mixture, then dredge the chicken into crush cornflakes mixture, pressing the crumbs onto the chicken
3. Bake until Perfectly Crispy and Golden Brown
Place chicken on a baking sheet in a single layer. Drizzle melted butter over the chicken. Bake until crunchy and delicious. For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes.
Crispy Chicken Recipe FAQs
Like ever recipe that contains meat, the type of cut of meat depends on how long you cook it for. To make this a 30 minute meal, I use a thin chicken cutlet.
However, you can use what ever type of chicken you have on hand to create my Baked Fried Chicken. Oven Baked Chicken Thighs or a broiler chicken would great too. The key is to adjust your cook time accordingly and make sure that your chicken is cooked to 165 degrees. A meat thermometer is a must in my kitchen.
Patting the chicken dry thoroughly before breading is crucial. Excess moisture on the chicken will prevent the breading from adhering and will steam the chicken instead of crisping it.
The possibilities are endless. Honey mustard or ranch work great but these sauces will take chicken to the next level. Try:
Buffalo Ranch Sauce
Tasty Copycat Chick Fil A Sauce Recipe
Creamy Sriracha Sauce
Expert Tips for Making This Cornflake Coating Baked Chicken Breast Recipe
- Spice it Up: If your family likes the heat, then add some extra kick with some hot sauce. Or different seasonings such as paprika or red pepper flake.
- Double this cornflake baked chicken : This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use the Thermometer: No one likes tough dry chicken or rubber undercooked chicken. Therefore invest in a good meat thermometer, you will thank me later!
- Other Protein: Use on pork, it makes a great coating.
- Kids Meal: Makes great chicken fingers or chicken strips for kids meals.
What to Serve with Baked Cornflake Chicken
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Oven Baked Fried Chicken
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Ingredients
- 3 ½ pounds Chicken
- 2 teaspoons All Purpose Seasoning
- 1 Large egg
- ⅛ cup Milk
- 3 cups Corn flakes, crushed
- 2 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ¼ teaspoon Cayenne
- 2 tablespoon Butter, melted
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with foil and place a rack on top of foil. Spray baking rack with non-stick cooking spray.
- Rinse chicken and pat dry. Season with House Seasoning Blend.
- In a shallow dish, whisk egg and milk together.
- Combine corn flakes, salt, garlic powder, onion powder and cayenne in a shallow bowl.
- Dip the chicken into the egg mixture, then coat with corn flake mixture, pressing the crumbs onto the chicken (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
- Drizzle melted butter over the chicken.
- For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes.
- Use a meat thermometer to test that it’s 165 degrees. Serve immediately.
Christina’s Notes
- Spice it Up!: If your family likes the heat, then add some extra kick with some hot sauce.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use the Thermometer: No one likes tough dry chicken or rubber undercooked chicken. Therefore invest in a good meat thermometer, you will thank me later!
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is an easy, fabulous recipe. Instead of Corn Flakes, I used the Nature’s Path Golden Turmeric cereal that I had on hand. There are bits of coconut mixed in it, and a touch of cinnamon with the turmeric. I added the pepper, garlic powder, onion powder, black pepper, and a bit of smoked paprika. I turned out great! The chicken came out juicy and just right, and the crunch was perfect. I’ll definitely be making this on repeat, and I can recommend the Golden Turmeric cereal as a great alternative.
Super crispy on the outside and juicy on the inside. It’s a hit with the whole family and perfect for a quick weeknight dinner! Thank you for sharing the recipe!
Crispy and delicious – love the seasoning! So much flavor!
This looks so fabulous! my kids will eat a whole plate!
It can be so hard to get chicken crispy so I love your step by step photos so I don’t go astray.
I love this chicken, all the yummy crunch without all the grease! Thanks!!
I like this idea, I often fry chicken, but I hadn’t thought of baking it. In fact it is crunchy and lighter, excellent suggestion. Thanks a bunch Christina!
I’ve tried this technique and added finely shredded Parmesan cheese to the “crumbs” and the family LOVED it. Thanks for reminding me of this way to cook chicken.
Happy to help! 🙂
Your crispy oven fried chicken says….”for chicken with Bake 25…” what did you mean? For chicken with what?
Also is it 25-30 min for boneless breasts, and 45min for broiler chicken?
I meant for “thin, boneless, skinless chicken breasts”. Sorry about that. I updated the post. Also, for broiler chicken, I have a note at the bottom that reads: If using chicken pieces from a broiler chicken, remove chicken skin, if desired. Once coated, arrange the chicken, skin side up, on the rack on the baking sheet. Bake for 45 to 60 minutes or until it reaches an internal temperature of 165 degrees. I hope this helps! 🙂 Thanks for stopping by!
I’ve used a recipe similar to this and it is delicous. It uses the dry italian salad dressing mix, like Good Seasons, as the spices-it is deelish!
That’s a great idea! Thanks for sharing, Susie! 🙂 I’ll be sure to give it a try.
This looks delicious, can’t wait to try 🙂
Are you kidding with this one? First first you say you use skinless chicken then direct us to put the chicken skin side up. Next, you say this dish is on the table in 30 mins. Reading down the page the recipe directs us to bake 45-60 mins. If you are going to do this please pay a bit more attention to details!
Thank you, Micky, for taking the time to point out the inconsistency in my recipe. I adjusted the recipe so that it is more clear. I apologize for any confusion this may have caused. Thanks for stopping by! 🙂