Crispy Cornflake Baked Chicken Recipe

What if you could enjoy crispy, golden fried chicken – without all the grease?

That’s exactly what this cornflake baked chicken delivers.

With just a handful of pantry staples, you can whip up a crunchy, flavorful dinner that tastes like it’s straight from the fryer—only it’s oven-baked and much healthier.

Whether you’re cooking for picky eaters or feeding a crowd, this recipe hits the sweet spot between comfort food and convenience.

Let’s dive into the crunchy goodness.

Why Cornflakes Make the Perfect Coating

Cornflakes are more than just breakfast cereal—they’re the secret weapon behind a crispy, golden chicken crust. When crushed, cornflakes provide a coarse, jagged texture that crisps up beautifully in the oven. Unlike traditional breadcrumbs, they retain their crunch and don’t turn soggy, even after baking.

Here’s why cornflakes stand out:

• Superior crunch: Their flake shape creates texture that’s hard to beat.
• Neutral flavor: They soak up spices well without overpowering the chicken.
• Versatile: Works with a variety of seasonings and sauces.
• Readily available: You probably already have some in your pantry.

For best results, crush the cornflakes slightly—don’t pulverize them into dust. You want irregular pieces to maximize texture.

Ingredients You’ll Need

To make this dish, you’ll need simple ingredients you likely already have:

Chicken options:

• Chicken breasts (cut into strips or nuggets)
• Chicken thighs (boneless or bone-in)
• Drumsticks or wings for a fun finger-food version

Breading essentials:

• Cornflakes (plain, not sweetened)
• Flour (for the initial dredge)
• Eggs (to help the cornflakes stick)

Seasonings:

• Salt and pepper
• Garlic powder
• Paprika
• Onion powder
• Optional: cayenne pepper, Italian seasoning, or grated parmesan

Substitutions:

• Use gluten-free cornflakes and flour for a gluten-free version.
• Swap in dairy-free milk or vegan egg wash alternatives as needed.

Step-by-Step Instructions for Baked Cornflake Chicken

1. Prep the Chicken

• Trim any excess fat from your chicken pieces.
• Pat dry with paper towels to help the coating stick better.
• Season generously with salt, pepper, and spices.

2. Set Up a Breading Station

• Bowl 1: Flour mixed with a pinch of seasoning.
• Bowl 2: Beaten eggs (or egg + milk mixture).
• Bowl 3: Crushed cornflakes mixed with additional seasoning.

3. Coat the Chicken

• Dredge chicken in flour, shaking off excess.
• Dip into the egg wash until fully coated.
• Press into the cornflake mixture, making sure the flakes adhere on all sides.

4. Bake

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or foil and place a wire rack on top (optional but recommended for even crisping).
• Lightly spray the chicken with cooking oil for extra crunch.
• Bake for 25–30 minutes (boneless) or 35–40 minutes (bone-in), until golden and internal temp reaches 165°F.

Serving Suggestions & Side Dishes

This dish pairs well with classic comfort sides or healthy additions, depending on your mood. Some great options include:

• Mashed potatoes or sweet potato fries
• Roasted vegetables like broccoli, carrots, or green beans
• Creamy coleslaw or a fresh garden salad
• Corn on the cob or mac and cheese for kids

Sauce pairings:

• Honey mustard
• Barbecue sauce
• Ranch dressing
• Buffalo or hot sauce for a spicy kick

Storage, Reheating, and Leftover Ideas

Cornflake baked chicken stores and reheats surprisingly well if handled properly.

Storage:

• Cool completely before storing in an airtight container.
• Refrigerate for up to 4 days.

Reheating:

• For best results, reheat in the oven or air fryer at 375°F for 10–15 minutes.
• Avoid the microwave if possible—it tends to make the coating soggy.

Leftover ideas:

• Slice and use in wraps or sandwiches.
• Chop into a salad for a crispy protein boost.
• Serve over rice or pasta with your favorite sauce.

Recipe FAQ’s

Can I use skin-on chicken?

Yes, but it will be richer. Skinless works best for even coating and a healthier option.

Can I prep it ahead of time?

Yes. Bread the chicken in advance and refrigerate it on a tray for up to 8 hours before baking.

What if I don’t have cornflakes?

You can substitute with crushed crackers, panko, or even crushed tortilla chips, but cornflakes provide the best texture.