This crispy cornflake chicken hits a home run with the whole family!
It’s got juicy chicken breasts that are double coated in a crunchy, seasoned cornflake coating. And you won’t believe how crunchy the chicken gets in the oven, without any frying.
We’re topping it off with hot maple syrup – the perfect sweet-and-spicy flavor balance.
This recipe has become a new family favorite in our house!
Ingredients
Here’s what you’ll need to make this chicken dish:
- Boneless skinless chicken breasts. Slice them any way you want. We slice them thin, like cutlets. You may like to slice them into strips for chicken tenders or bite-sized pieces for chicken nuggets. And yes, you can totally use chicken thighs if you prefer!
- Corn flakes
- Eggs
- Flour
- Paprika
- Onion powder
- Garlic powder
How to Make Cornflake Chicken
Prepare the Chicken Breasts
If you have large chicken breasts, slice each one crosswise so that you have 2 thinner breasts. Or, slice them into strips if you want more of a chicken finger vibe.
Make the Cornflake Breadcrumbs
Put the cornflakes into the bowl of a food processor along with the spices. Process the mixture until the cornflakes are the size of panko breadcrumbs or resemble coarse sand.
The idea is to keep some of the texture without having big pieces of corn flakes.
Dredge (and double dredge) the Chicken
Set up an assembly line to make this process super easy.
From left to right, set up a bowl of flour, a bowl of beaten eggs and a bowl of the cornflake crumbs. Next to the bread crumbs, place a baking sheet that is fitted with a wire rack over it.
Now, dredge your piece of chicken right down the assembly line: into the flour, then the egg mixture, then the crushed cornflakes.
Next, go the extra mile and dredge the chicken again in the egg mixture, and one last time in the cornflake mixture.
Finally, set the chicken on top of the wire rack.
Bake the Chicken
Give your chicken a good coating of nonstick cooking spray. Or, you could drizzle it with olive oil. A little bit of fat is necessary to ensure you get nice, crispy chicken.
Now, pop those bad boys into the oven.
Watch how to make Cornflake Chicken!
How to Serve Cornflake Crusted Chicken
1. Main Dish: Enjoy this crispy chicken with your favorite side dishes like green salad, potato salad, macaroni and cheese or sweet potato fries.
2. On a Salad: Cut chicken into slices and serve it over a bed of greens with tangy ranch dressing.
3. In a Sandwich: A great way to enjoy this chicken is on a crusty roll, piled high with coleslaw, pickles and cheese.
Storage
If you have leftover chicken, store it in an airtight container or wrap it in aluminum foil. It will stay fresh in the refrigerator up to 5 days.
To restore it to its original crispy perfection, reheat your cornflake chicken in an oven or air fryer set to 375F degrees for 3-5 minutes.
FAQs
The cornflake coating for this chicken is delicious with any type of chicken you like. Try boneless skinless chicken thighs, or even try skin-on pieces of chicken.
Be sure to adjust your cooking time based on the type of chicken you’re using. A good rule of thumb is to check for an internal temperature of 165F degrees using a meat thermometer.
The best way to crush cornflakes is in a food processor. This will ensure that the corn flake crumbs are small enough to adhere to the chicken without being too small that you lose all that good texture.
If you don’t have a food processor, seal the cornflakes in a large Ziploc bag and crush them using a rolling pin.
There are 2 key components to getting crispy oven-baked chicken: using a wire rack and adding a little fat.
Positioning the chicken on a wire rack over a baking sheet allows air to circulate all around the chicken during baking, which helps crisp it from all angles.
Coating the chicken in nonstick cooking spray or drizzling it with a little oil adds just enough fat to help crisp the coating and mimic the texture of fried chicken.
When you make this corn flake chicken, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more chicken recipes, try these:
Cornflake Chicken
Ingredients
- 1 lb. boneless skinless chicken breasts
- 4 1/2 cups corn flake cereal
- 1 cup all purpose flour
- 4 large eggs beaten
- 3 tsp. paprika
- 3 tsp. onion powder
- 3 tsp. garlic powder
- 2 1/4 tsp. salt
- 1 tsp. black pepper
Spicy Maple Syrup
- 1 cup pure maple syrup
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. salt
Instructions
- Preheat oven to 425F degrees. Set a wire rack over a large baking sheet.
- In a food processor, pulse cornflakes and spices until well combined and pieces of cornflakes resemble coarse sand. Pour the cornflake mixture into a shallow bowl.
- Pour flour into a second shallow bowl and the beaten eggs into a third shallow bowl.
- Slice the chicken breasts thinly. Dredge chicken breasts in flour, then eggs, then breadcrumbs. Double coat them by dredging again in eggs, then breadcrumbs.
- Place the coated chicken breasts on top of the wire rack. Coat with nonstick cooking spray or drizzle lightly with extra virgin olive oil.
- Bake 20-22 minutes, until golden brown and cooked through.
- To make the spicy maple syrup, combine all ingredients in a small bowl. Drizzle over baked chicken.
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