Crispy Cornflake Baked Chicken Recipe
Cornflake Baked Chicken is a healthier twist on classic fried chicken, delivering all the crunch with none of the deep-frying. Juicy chicken is coated in seasoned flour, dipped in egg, and then dredged in crushed cornflakes before being baked to golden perfection.This easy, family-friendly dish is perfect for weeknights and picky eaters, offering crispy texture and bold flavor using simple pantry staples.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs or 6–8 drumsticks
- 3 cups cornflakes crushed
- 2 large eggs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or 1–2 tbsp olive oil for spraying or drizzling
Optional:
- ¼ tsp cayenne pepper for spice
- 2 tbsp grated parmesan for extra flavor in coating
Instructions
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.
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.
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.
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.