Cornflake Chicken

Prep: 10 min. Bake: 30 min.

I took a recipe off a box of baking mix and altered it to make the prep easier. The result was this moist oven-fried cornflake chicken with a thick golden coating that’s a lot crisper than the original. —Angela Capettini, Boynton Beach, Florida

Ingredients

2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
3/4 cup egg substitute
4 chicken drumsticks (4 ounces each), skin removed

Directions

Preheat oven to 425°. Drizzle butter in a 13×9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat.
Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10-15 minutes longer.

Cornflake Chicken Tips

Honestly, this recipe is pretty hard to get wrong—just be careful not to overcook the chicken! Bone-in chicken pieces are naturally more juicy than boneless cuts, and that’s why they’re well represented in our best chicken recipes. Each one of these bone-in chicken thigh recipes is just as juicy, too.

What is the best type of chicken to use for this cornflake chicken recipe?

This recipe calls for drumsticks and thighs, but you could also prepare this recipe with cut-up whole chickens that include breast meat and wings (although you’ll have to adjust the bake time for the larger and smaller pieces). If you’re using a whole cut-up chicken, be sure to reach for a broiler/fryer chicken, which is smaller and more tender than a larger chicken. Brush up on your chicken label lingo and the best chicken to buy for different recipes.

Are there any substitutions you can make in this cornflake chicken recipe?

If you don’t want to use egg substitute, you can use three whole eggs instead (although keep in mind, it will increase the calories, fat and cholesterol). You can also use bone-in pork chops instead of the chicken.

—Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

1 drumstick and 1 thigh: 534 calories, 18g fat (7g saturated fat), 143mg cholesterol, 972mg sodium, 44g carbohydrate (3g sugars, 1g fiber), 46g protein.

Cornflake Chicken Video Tutorial

https://youtube.com/watch?v=DO8uNkeCJlw%3Ffeature%3Doembed

You can easily make Cornflake Chicken using chicken tenders, or even cut up tenders, thighs or chicken breasts and roll your smaller pieces to make baked chicken nuggets. Serve your homemade nuggets with BBQ sauce, ketchup or our homemade Southwest Ranch Dressing for dipping.

What to Serve with Cornflake Chicken Recipe

There are so many yummy sides to serve with your Cornflake Chicken. Truly just about anything will taste great! Here are a few of our family favorites:

You can also try using Cornflake Chicken to make Chicken Parmesan and serve it over a bed of spaghetti. Or, slice it up and serve in this Easy Chicken Salad with Pesto Ranch Dressing.

Ingredients in Chicken in Corn Flakes

Cornflakes – make sure to use plain Cornflakes rather than Frosted Flakes, or something else with added sugar. If you are lucky, you might also be able to find already crushed Cornflakes at the grocery store.
Onion Powder and Garlic Powder – these add a sweeter onion and garlic flavor in convenient powder form.
Paprika – any kind will work great.
Salt and Pepper
Butter – this should be melted for dipping.
Chicken Thighs – these tend to stay a little more tender than chicken breasts, but you can easily use chicken breasts, drumsticks or chicken tenders for this recipe if you’d like.

How to Make Baked Cornflake Chicken

Crush the cornflakes. Place cornflakes in a large ziplock bag and use a rolling pin or glass to crush them into smaller pieces. Add the onion powder, garlic powder, paprika, salt and pepper then reseal the bag and shake to combine. Pour the seasoned, crushed cornflakes into a shallow bowl and set to the side.
Dip the chicken thighs. Pour the melted butter into another shallow bowl or dish. Dip each chicken thigh into the melted butter, making sure that both sides are covered. Then, roll the buttered chicken thigh in the cornflake mixture, pressing the cornflakes onto the entire piece of chicken. Place the crusted chicken into a 9″ x 13″ baking dish or baking sheet and repeat with the rest of the chicken.
Cool and serve. Remove the baking dish from the oven and allow the chicken to cool for a couple of minutes before serving. Enjoy!

Tips and Tricks

Do not roll your chicken in Cornflakes until you are ready to bake. Otherwise, your “fried” chicken will be a bit soggy.
You can easily adapt this recipe to make chicken nuggets by cutting your thighs, tenders or breasts into smaller pieces.
Make sure you use thawed (not frozen) chicken for this recipe.
We use chicken thighs because they tend to stay more tender and juicy than chicken breasts, but you can easily use chicken breasts, chicken drumsticks or chicken tenders for this recipe.

Can I Use the Air Fryer to Make Cornflake Chicken?

The cooking time will vary depending on the size of the chicken, and how much you cook at once. Repeat until all pieces of chicken have been cooked.

Storing and Reheating

This Cornflake Chicken is crispy on the outside, tender and juicy on the inside and perfectly seasoned. It’s quick and easy, family-friendly and much healthier than fried chicken while tasting just like the comfort food classic.

Preheat oven to 350 degrees.
Place cornflakes in a large ziplock bag and use a rolling pin or glass to crush them into smaller pieces. Add the onion powder, garlic powder, paprika, salt and pepper then reseal the bag and shake to combine.
Pour the seasoned, crushed cornflakes into a shallow bowl and set to the side.
Pour the melted butter into another shallow bowl or dish. Dip each chicken thigh into the melted butter, making sure that both sides are covered. Then, roll the buttered chicken thigh in the cornflake mixture, pressing the cornflakes onto the entire piece of chicken.
Place the crusted chicken into a 9″ x 13″ baking dish or baking sheet and repeat with the rest of the chicken.
Remove the baking dish from the oven and allow the chicken to cool for a couple minutes before serving. Enjoy!

Here are some more of our favorite baked chicken recipes:

This Cornflake Chicken recipe has been a family favorite for years. It’s oven-baked, bone-in, crispy, tender, family-friendly, and a much healthier version than fried chicken.

Reader Interactions

These Baked Cornflake Chicken Tenders are easy to make and delicious! Chicken tenders are coated in cornflakes, then baked until perfectly crispy.

Why You’ll Love This Recipe

You are going to love how simple these chicken tenders are to make. Ready in just 30 minutes, they’re perfect for any busy weeknight and will be a hit with the whole family.

These healthy, oven “fried” chicken strips are going to be your new go-to chicken recipe.

Serve them with your favorite veggie sides for a complete meal or with a variety of dipping sauces for a game day appetizer.

If you’re wondering what to serve with cornflake chicken tenders, I love them with this Rainbow Orzo Salad or these Maple Balsamic Brussels Sprouts.

Chicken Tenders: Boneless, skinless chicken tenders. You could substitute for boneless, skinless chicken breast cut into chicken tender sized strips.
Cornflakes: For breading the chicken. You’ll crush them into small pieces.
Seasoning: Garlic powder, paprika, fine sea salt, black pepper. Dash of cayenne (optional).
Mayo: Use your favorite type of mayo. I love this Hellman’s Olive Oil Mayonnaise. Mayo will keep your chicken super moist, give it a little more flavor, and is perfect for larger flakes to stick to the chicken.
Olive Oil Spray: To spray over the chicken tenders before baking so they will get crispy and golden.
Honey: For drizzling over the chicken before serving, optional. You could also serve with your favorite dipping sauces.

How to Make Cornflake Chicken Tenders

In no time you’ll have extra juicy and extra crispy chicken tenders. They’re the perfect 30 minute meal.

Preheat the oven to 400°F. Place an oven-safe wire rack on a large baking sheet.
Pour the cornflakes into a zip top bag or small food processor. Crush them into small bits with your hands or a rolling pin. If using a food processor, pulse until crushed. Pour them into a shallow bowl. Add in the garlic powder, paprika, sea salt, black pepper, and cayenne (if using) and stir until combined.
Pat the chicken tenders dry with a paper towel. Using a silicone brush or butter knife, lightly coat both sides of the tenders with mayo. Toss each chicken tender into the cornflake mixture until completely coated.
Place the coated tenders on the wire rack in a single layer. Lightly spray the tops with olive oil. Bake for 15-18 minutes, or until cooked through, crispy and golden.
Serve immediately with a drizzle of honey (optional) and enjoy!

Expert Tip: Be sure to use a wire rack when baking cornflake chicken. This will ensure air flow so they’ll get crispy on all sides.

Variations

Adjust the spices to fit your taste. Use your favorite combination of spices to flavor the cornflake mixture. Great options are garlic powder, paprika, onion powder, chili powder, italian seasoning, and thyme.
Use egg in place of the mayo. If you don’t have mayo or prefer to use egg for breading chicken, you can substitute the mayo for a whisked egg. Any larger crumbs will stick a little better to the mayo, but egg will also work!
Make them gluten free. Be sure to use certified gluten free corn flakes to make these tenders gluten free.

Serving Suggestions

These Baked Cornflake Chicken Tenders are a great dinner main dish, appetizer, or game day snack. For a well rounded meal, serve them with a side salad, in season vegetable, or even your favorite whole grain rice.

If you’re like me, then you’ll love dipping these into a variety of sauces. Here are the best dipping sauces for cornflake chicken tenders:

drizzle of honey or hot honey
honey mustard sauce
bbq sauce
ketchup
ranch dressing
sweet and sour sauce

To store: Cornflake chicken is best served immediately for the crispiest texture. If you do have some leftover, you can refrigerate it in an airtight container for up to 3 days.

To reheat: The oven or toaster oven is best for reheating. The cornflakes may get soggy in the fridge, but baking it in a 400°F oven until heated through will help it get crispy.

Frequently Asked Questions (FAQ’s)

How can you tell if your chicken is cooked through?

Chicken is cooked through when it reaches an internal temperature of 165°F.

How do you store leftover chicken?

To store leftover chicken, refrigerate in an airtight container for up to 3 days.

What do you serve with cornflake chicken?

Cornflake chicken is a perfect main dish. Serve it with a side salad, rice, or in season vegetables.

More Easy Chicken Recipes

If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.

Description

pound boneless, skinless chicken tenders
light mayo
2 ¼ cups cornflakes
garlic powder
paprika
fine sea salt
black pepper
pinch of cayenne (optional)
olive oil spray
drizzle of honey, for serving (optional)

Preheat the oven to 400°F. Place an oven-safe wire rack on a large baking sheet.
Pour the cornflakes into a zip top bag or small food processor. Crush them into small bits with your hands or a rolling pin. If using a food processor, pulse until crushed. Pour them into a shallow bowl. Add in the garlic powder, paprika, sea salt, black pepper, and cayenne (if using) and stir until combined.
Pat the chicken tenders dry with a paper towel. Using a silicone brush or butter knife, lightly coat both sides of the tenders with mayo. Toss each chicken tender into the cornflake mixture until completely coated.
Place the coated tenders on the wire rack in a single layer. Lightly spray the tops with olive oil. Bake for 15-18 minutes, or until cooked through, crispy and golden.
Serve immediately with a drizzle of honey (optional) and enjoy!

Notes

Cornflake chicken is best served immediately for the crispiest texture. However, if you need to store leftover chicken, you can refrigerate it in an air tight container for up to 3 days.

Nutritional values (per serving) are approximates only.

Serving Size: 2 chicken tenders
Calories:
Sugar:
Sodium:
Fat:
Saturated Fat:
Carbohydrates:
Fiber:
Protein:
Cholesterol:

Keywords: cornflake chicken tenders, chicken dinner, chicken

Juicy chicken coated in a seasoned cornflake crust and cooked until perfectly crisp!

Cornflake Chicken Breast

For this recipe, we’re going to be using boneless skinless chicken breast. You could use thigh, but you’ll risk the cornflakes burning by the time the chicken thigh cooks right through. Plus, chicken breast is much easier to slice into strips, which is what we’re doing today.

Chicken Tenders vs Chicken Strips

Strictly speaking, a chicken tender is actually the strip of meat located underneath the breast. They are, as the name suggests, ever-so-slightly more tender than the breast itself. If you can find a pack of chicken tenders go for that. However, sliced chicken breast works absolutely fine.

Process shots: lay chicken breast on chopping board (photo 1), slice into even-sized strips (photo 2).

Cornflake Crusted Chicken

I find it easiest (/most therapeutic) to pound them in a zip-lock bag with a rolling pin. You could also use a food processor, or just crush them with your hands in the bag. You’ll want to crush the cornflakes until they mimic the texture of Panko breadcrumbs. Save a bit of the flaky texture; don’t crush them into a fine dusty crumb.

How do you coat chicken in cornflakes?

To coat the chicken in the cornflakes, it’s the same technique as coating it in breadcrumbs. So dredge the chicken in flour, then into beaten egg and finish in the crushed cornflakes.

Process shots: add cornflakes to zip lock bag (photo 1), crush with rolling pin (photo 2), coat in seasoned flour (photo 3), then beaten egg (photo 4), then crushed cornflakes with more seasoning (photo 5).

Cooking Cornflake Chicken

When it comes to cooking the chicken, I typically use one of two methods:

This is obviously the healthier option, and arguably produces less mess, however, they don’t come out quiteeeeee as crispy/juicy compared to when they’re fried. To bake the chicken I recommend using a wire rack, just so the hot air can circulate the chicken and allow it to crisp up evenly. You only need oil spray for this method.

Fried Cornflake Chicken

No need to deep fry, shallow frying works just fine here. You’ll want enough oil to come up to just above halfway up the chicken. I recommend frying in batches, just so you don’t overcrowd the pan. Rest on a wire rack when cooked to allow the excess oil to drain off.

Serving Cornflake Chicken

I typically serve the chicken in 2 different ways:

Honey Mustard Dip – I use the honey mustard dip for my Pigs in Blankets. It’s quite mustard heavy, so adjust quantities as needed. These are great with so many dips though, so check out my Delicious Dips for inspo!
Chicken & Waffles – These are perfect with waffles. I drizzle them with maple sriracha, which is just equal parts sriracha and maple syrup.

They’re also of course great with a side of Wedges or Fries!

Alrighty, let’s tuck into the full recipe for this cornflake chicken shall we?!

How to make Cornflake Chicken (Full Recipe & Video)

Sharp Knife & Chopping Board (for slicing chicken if you don’t have tenders)
Large Zip Lock Bag & Rolling Pin or Food Processor (for crushing cornflakes)
3 Large Shallow Dishes (for dredging chicken)
Large Cast Iron Skillet or Heavy Bottom Pan & Tongs (if you are frying)
Small Pot (for seasoning mix)
Wire Rack & Baking Tray

1.3lbs / 600g Chicken Tenders OR Chicken Breast, breast sliced into strips (see notes)
5 cups / 180g
1/3 cup / 50g
Onion Powder, Garlic Powder
Black Pepper, Cayenne Pepper
1 cup / 250ml Vegetable or Sunflower Oil

Crush Cornflakes: In a zip lock bag or food processor, crush the cornflakes to a texture similar to Panko breadcrumbs. If you don’t have a zip lock bag/food processor, just use your hands to scrunch them up in the bag. Place to one side.
Mix Seasoning: In a small pot combine 1 tsp salt & paprika with 1/2 tsp onion powder & garlic powder and 1/4 tsp cayenne pepper & black pepper. Place to one side.
Coat Chicken: Set up 3 bowls – the first with flour and half of the pot of seasoning, the second with 2 beaten eggs and the third with crushed cornflakes and the other half of the seasoning. One by one, coat the chicken strips in flour, then egg and finish in the cornflakes, ensuring you thoroughly coat them at each stage (namely the cornflakes). Repeat with the remaining strips.
BAKING OPTION: Space out on an oiled wire rack above a baking tray. Spray the chicken with oil, then pop in the oven at 200C/390F for 15mins or until golden, crispy and piping hot through the centre.
FRYING OPTION: Add 1 cup/250ml oil (or enough to comfortably cover the base of the pan) in a heavy bottom pan or cast iron skillet over medium heat. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly sizzle). Working in batches, fry the chicken for a few mins each side, or until deep golden and visibly crispy. The chicken should be piping hot and white right through the centre (test one strip if you’re not confident with frying). Place on a wire rack above a tray and bring oil back to temp between batches.
See notes for serving suggestions!

https://youtube.com/watch?v=u4TMI-R9t3M%3Ffeature%3Doembed

a) Chicken – A chicken tender is actually that strip of meat located underneath the breast. I find them to be ever-so-slightly more tender than the breast itself, so if you can get a pack of chicken tenders go for that. However, sliced chicken breast works absolutely fine. One breast should get around 5 ‘tenders’.

b) Serving – For this post I served in 2 different ways:

Honey Mustard Dip – I used the honey mustard dip for my Pigs in Blankets. It’s quite mustard heavy, so adjust quantities as needed. These are great with so many dips though, so check out my Delicious Dips for inspo!
Chicken & Waffles – These are perfect with waffles. I drizzle them with maple sriracha, which is just equal parts maple syrup and sriracha (around 2-3tbsp of each should suffice).

They’re also of course great with a side of Wedges or Fries!

c) Make Ahead – I tend not to make these ahead of time, just so the coating stays crispy. However if you have leftovers just tightly store them in the fridge and reheat at 180C/350F for 5mins or so, until hot and crispy again (chicken will naturally be less juicy second time round).

d) Calories – Assuming they’re baked with no sides or sauce. Whole recipe divided by 4:

Crunchy Cornflake Chicken (baked or fried!)

Amount Per Serving

% Daily Value*

Saturated Fat 1.387g

Trans Fat 0.008g

Polyunsaturated Fat 1.509g

Monounsaturated Fat 1.651g

Vitamin A 160IU

Vitamin C 0.1mg

* Percent Daily Values are based on a 2000 calorie diet.

If you loved this Cornflake Chicken Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

This Cornflake Chicken is perfectly seasoned tender oven baked chicken with a crispy semi-sweet coating. It’s super easy to make needing only 5 ingredients and has such a satisfying crunch!

Use up extra cornflakes by making cornflake cookies – a timeless easy sweet treat that only requires 6 simple ingredients, a few minutes, and no oven!

Easy Cornflake Chicken Recipe

We love fried chicken so much, but I hate frying food if I don’t have to. This oven baked cornflake chicken is a fantastic alternative that still delivers that nice juicy tender chicken and a crispy skin!

Chicken marinates in a super simple seasoned mixture, then coated in buttery crushed cornflake cereal, and baked. This is a family-pleasing chicken dish that works anytime of year for a great, easy dinner.

Ingredients Needed

You only need chicken and 4 kitchen staples for this oven baked chicken recipe.(Scroll below to the printable recipe card for details and measurements.)

Chicken – We use bone-in chicken pieces for this recipe, either all legs or thighs, or a combination.
Evaporated milk – Similar to soaking chicken in buttermilk before deep frying, this oven baked chicken uses evaporated milk which helps to break down the proteins in the meat, making it even juicier and more tender.
Seasoned salt – This seasoning blend flavors the chicken.
Cornflakes – Crushed up cornflake cereal makes the outside nice and crunchy with a subtle sweetness. It’s so good and a nice change from Panko breadcrumbs. I make my own by buying cornflakes and pulsing in the food processor, but Kellogg’s sells them pre-crumbled, usually found in the grocery aisle where all the other bread crumbs are.
Butter – Melted butter gets drizzled over the cornflake coated chicken before baking.

What is Seasoning Salt?

Seasoned salt usually consists of salt, onion powder, garlic powder, dried thyme, dried parsley, and dried oregano. I have a pre-mixed blend by McCormick, but you can make your own if you want.

This easy chicken recipe comes together in just a couple simple steps.(Scroll below to the printable recipe card for details and measurements.)

Marinate the chicken. Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat. Transfer to the fridge and marinate for at least 4 hours, ideally overnight.
Make the cornflake coating. In a shallow bowl, combine cornflake crumbs and remaining teaspoon seasoned salt.
Coat the chicken pieces. Remove chicken pieces from the evaporated milk one at a time and place in the cornflake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
Place chicken in baking dish. Transfer the prepared chicken pieces to a greased shallow baking dish in a single layer, skin side up. Drizzle with the butter.
Bake. Bake at 350F for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)

Tips for Success

Baked cornflakes chicken couldn’t be simpler, but there are a few ways to make sure the chicken comes out the best way possible.

Allow ample time to marinate. For best results, marinate the chicken in the seasoned milk mixture overnight or at least 4 hours. The longer, the better. This will produce the best tasting and tender chicken.
Coat thoroughly. Really press the marinated chicken into the crumbs and make sure all the skin is thoroughly coated.
Don’t cover the pan or turn the chicken while baking. Just transfer the baking dish to the oven and then it go. Covering the pan will steam the chicken and make the cornflakes soggy.

Baked cornflake chicken goes great with cornbread or creamy cornbread casserole. Just like fried chicken, it also pairs perfectly with KFC coleslaw or mashed potatoes. For a lighter sides, you can’t go wrong with a nice cucumber and tomato salad or simple house salad.

Proper Storage

This Cornflake Chicken is perfectly seasoned tender oven baked chicken with a crispy semi-sweet coating. It’s super easy to make needing only 5 ingredients and has such a satisfying crunch!

can evaporated milk
, divided (see note below)
1 & 1/4

Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat. Transfer to the fridge and marinate for at least 4 hours, ideally overnight for best results.
Preheat oven to 350 degrees F. Coat a shallow baking dish with cooking spray; set aside.
In a shallow bowl, combine cornflake crumbs and remaining teaspoon seasoned salt.
Remove chicken pieces from the evaporated milk one at a time and place in the cornflake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
Transfer chicken pieces to the prepared baking dish in a single layer, skin side up. Drizzle with the butter.
Bake for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)
Let cool for 5 minutes. Serve with your favorite sides and enjoy!

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

baked chicken, corn flake chicken, easy chicken recipes, oven baked chicken

/ / / Healthy Oven Baked Cornflake Crusted Chicken

Tender, juicy chicken coated in a crunchy cornflake crust. It’s hard to not love my Healthy Oven Baked Cornflake Crusted Chicken! Set in a brine including light buttermilk and dill pickle juice for a minimum of one hour–this healthy chicken recipe is bursting with flavor. The cornflake crust gives us that golden crispy exterior we crave. Serve this alongside a vegetable and starch for a well-rounded meal the whole family will love. Better yet? Opt to serve this cornflake crusted chicken on a potato roll with pickles, cheese and lettuce for a mouthwatering sandwich you’ll crave.

What you will need to make this Healthy Oven Baked Cornflake Crusted Chicken

For the brine you will need:

Light buttermilk
Dill pickle juice
Onion powder
Garlic powder
Cayenne pepper

For the breading you will need:

All purpose flour
Garlic powder
Onion powder
Kosher salt
Cayenne pepper
Cornflakes
Non-stick cooking spray

When it comes to equipment you need to make this recipe–I’ve kept it simple:

Sheet pan
Wire rack
Tinfoil

How to make this Healthy Oven Baked Cornflake Crusted Chicken

To start, combine your brine ingredients. Submerge the chicken breasts in the brine for a minimum of one hour. You can let it sit all day–the longer the better!

When you’re ready to cook, preheat your oven to 400F and line a baking sheet with foil.

Top the baking sheet with a wire rack sprayed with cooking spray. Prepare the breading station. Add the garlic powder, onion powder, kosher salt and cayenne to the flour in a shallow bowl. Crush the cornflakes and pour them into a different shallow bowl. remove the chicken breasts from the brine, wiping off any excess brine, and set the brine aside. Dredge the chicken breasts in the flour mixture to coat on all sides. Next, dip the floured chicken breasts into the reserved brine, and then coat them in the cornflakes.

Arrange the coated chicken breasts on the wire rack and spray with more cooking spray. Bake for 40 minutes or until cooked to 165F.

How-To Video

This chicken recipe pairs great with smashed or mashed potatoes and a vegetable. I recommend trying my Easy Smashed Potatoes or Golden Hasselback Potatoes with this recipe. If chicken sandwiches are more your speed (Hello, Lightened-Up Nashville Hot Chicken Sandwich!) serve these crunchy, juicy chicken breast pieces on a soft potato roll with cheese, pickles and lettuce. Chicken sandwiches and French fries are a match-made-in-heaven. You really can’t go wrong.

Cornflake Crusted Chicken Tenders

If you love cornflake crusted chicken, I hope you’ve tried my Cornflake Crusted Chicken Tenders with Honey Mustard! These chicken tenders can be made in the air fryer or convection oven. I’ve included instructions for both methods in the recipe.The homemade honey mustard is delicious and made with just three ingredients. I love serving these chicken tenders on top of a salad for a healthy protein-packed meal.

Brine

Combine the brine ingredients and submerge the chicken breasts in the brine for a minimum of 1 hour, up to all day (the longer the better).
When ready to cook, preheat the oven to 400F and line a baking sheet with foil.
Top the baking sheet with a wire rack sprayed with cooking spray. Prepare the breading station.
Add the garlic powder, onion powder, kosher salt and cayenne to the flour in a shallow bowl.
Crush the cornflakes and pour them into a different shallow bowl.
Remove the chicken breasts from the brine, wiping off any excess brine, and set the brine aside.
Dredge the chicken breasts in the flour mixture to coat on all sides.
Next, dip the floured chicken breasts into the reserved brine, and then coat them in the cornflakes.
Arrange the coated chicken breasts on the wire rack and spray with more cooking spray. Bake for 40 minutes or until cooked to 165F.

Try one of my other popular chicken recipes!

Jump to Recipe

This cornflake chicken tastes exactly how deep fried chicken tastes like! It is crispy on the outside and tender on the inside filled with flavors!

We recently have started a new little tradition. For the last few months, we have been going out for a late Sunday brunch. I usually love a sweet and savoury mix when I go out to brunch. One of my all time favorite brunch meals is chicken and waffles! And I recently had the best fried chicken when I was out for brunch so I obviously had to replicate at home but with a healthier twist.

I marinated the chicken buttermilk to tenderize the chicken and made sure that there was a lot of flavor in the marinade and the coating. I add a few Tablespoons of oil to the corn flakes and it helps the chicken get crispy in the oven. This chicken is so moist and tender on the inside, and crispy and crunchy on the inside. What more could you ask for? I served this with some ranch on the side and a simple salad.

I personally love using cornflakes instead of breadcrumbs because I like the exterior to be crunchy. Cornflakes tend to make this recipe crispier however if you prefer to use breadcrumbs you can substitute that instead or any other grain based unsweetened cereal.

Chicken is a bit of a specialty of mine, I have so many chicken recipes on my blog – for example my chicken and Boursin mushroom sauce or my tandoori chicken burger – and they are all so popular. I like to use all parts of chicken. For this recipe, both chicken breast or chicken thigh are good. There are lean and very high in protein.

2 cups buttermilk
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
2 cloves garlic
2 Tablespoons chive
2 Tablespoons dill
2 Tablespoons parsley
salt and pepper
4 chicken breasts

4 cups corn flakes
2 Tablespoons vegetable oil
salt and pepper
1/2 teaspoon paprika
pinch cayenne
cooking spray

Homemade Ranch Dressing

Step 1: Put all of the marinade ingredients in a bowl.

Step 2: Mix well.

Step 3: Put chicken in a food storage bag. Pour marinade over. Marinate for 4 hours.

Step 4: Line a baking sheet with tin foil. Put a cooling rack on top and spray with cooking spray. Put corn flakes in a plastic bag and crush them with a rolling pin. Or a spin in the food processor.

Step 5: Combine crushed corn flakes, oil, salt, pepper, paprika, and cayenne in a dish.

Step 6: Take the chicken out of the marinade and drain. Dredge the chicken breasts in the corn flake mixture.

Step 7: Put chicken on rack.

Step 8: Bake in a preheated 400-degree oven for 35 to 45 minutes. Make sure the chicken is cooked through. If the coating begins to brown too much before the chicken is cooked through, cover loosely with tin foil until it is done.

Step 9: Serve with a side salad, and if you are feeling really crazy, add a little ranch for dipping.

There are a few ways to alter the ingredients in this recipe to fit most diets and tastes:

Gluten Free: Most regular cornflakes do have gluten in them, however there are new alternatives out in the market for gluten free cornflakes. Just switch cornflakes with your preferred gluten free option.
Dairy Free: There are plenty of plant based milks in the market which can be substituted for buttermilk in the recipe. Plant based yogurt is also another great option.
Make it Spicy: Although I do add two teaspoons of hot sauce in the recipe you can increase that quantity to make it spicier or not add hot sauce at all if you don’t want a spicy kick.

If you have cooked leftover cornflake chicken, store them in an airtight container in the fridge and they should be good to consume for 3 to 4 days. Just reheat them in the oven, they will be crispy.

Absolutely! Cornflake chicken can be frozen for up to two months. All you have to do is thaw it for a couple of hours and pop them back into the oven until hot and serve with your favorite dipping sauce.

You can also freeze uncooked cornflake chicken. A great way to freeze cornflake chicken would be to prep chicken by rolling them into the cornflake. Freeze them for a couple of hours until they are firm, transfer them into an airtight bag. They will last for 3 months.

Coating

Put all of the marinade ingredients in a bowl.
Mix well.
Put chicken in a food storage bag. Pour marinade over. Marinate for 4 hours.
Line a baking sheet with tin foil. Put a cooling rack on top and spray with cooking spray. Put corn flakes in a plastic bag and crush with a rolling pin. Or a spin in the food processor.
Combine crushed corn flakes, oil, salt, pepper, paprika, and cayenne in a dish.
Take the chicken out of the marinade and drain. Dredge the chicken breasts in the corn flake mixture.
Put chicken on rack.
Bake in a preheated 400 degree oven for 35 to 45 minutes. Make sure the chicken is cooked through. If the coating begins to brown too much before the chicken is cooked through, cover loosely with tin foil until it is done.
Serve with a side salad, and if you are feeling really crazy, add a little ranch for dipping.

Amount Per Serving:
0g