Crispy Cornflake Chicken
Golden, crunchy, and irresistibly juicy, this Crispy Cornflake Chicken is an easy family dinner that delivers all the crispiness of fried chicken with the convenience of baking. A seasoned flour coating, flavorful egg wash, and crunchy cornflake crust create perfectly golden chicken that's tender on the inside and crispy on the outside.
Servings 6 servings
Calories 455kcal
Cost $13 for entire recipe
Equipment
- Large rimmed baking sheet
- Oven-safe wire rack
- Parchment paper
- 3 shallow bowls
- Whisk
- Measuring cups and measuring spoons
- Rolling pin or food processor (for crushing the cornflakes)
- Tongs
- Instant-read meat thermometer
- paper towels
- Cooking spray or pastry brush (if using melted butter)
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts, pounded to an even ½-inch thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Flour Mixture
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
Egg Wash
- 3 large eggs
- 2 tablespoons buttermilk
- ¼ teaspoon kosher salt
Cornflake Coating
- 6 cups plain unsweetened cornflakes, crushed into mostly ¼-inch pieces
- 1 teaspoon kosher salt
- 1¼ teaspoons garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons paprika
- ½ teaspoon smoked paprika
- ¾ teaspoon black pepper
- ½ teaspoon dried parsley
- ¼ teaspoon baking powder
- ¼ teaspoon cayenne pepper optional
For Baking
- Cooking spray or 1–2 tablespoons melted butter
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and place an oven-safe wire rack on top. Lightly grease the rack with cooking spray.
- Pat the chicken completely dry with paper towels. Pound each piece to an even ½-inch thickness. Season both sides with the kosher salt and black pepper.
- In a shallow bowl, whisk together the flour, cornstarch, kosher salt, garlic powder, onion powder, paprika, and black pepper.
- In a second shallow bowl, whisk together the eggs, buttermilk, and kosher salt until smooth.
- In a third shallow bowl, combine the crushed cornflakes, kosher salt, garlic powder, onion powder, paprika, smoked paprika, black pepper, parsley, baking powder, and cayenne pepper, if using.
- Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Dip the chicken into the egg wash, allowing any excess to drip off for a few seconds.
- Press the chicken firmly into the cornflake mixture until evenly coated on all sides.
- Arrange the coated chicken on the prepared wire rack. Let it rest for 10 minutes to help the coating adhere.
- Lightly spray the tops with cooking spray or drizzle very lightly with melted butter.
- Bake for 10–12 minutes.
- Carefully flip the chicken, rotate the baking sheet, and lightly spray any dry spots if needed. Continue baking for another 10–14 minutes, or until the thickest part reaches 162–163°F (72–73°C).
- If desired, broil for 30–60 seconds for extra golden color, watching carefully to prevent the cornflakes from burning.
- Remove the chicken from the oven and let it rest on the wire rack for 5 minutes. The internal temperature will rise to 165°F (74°C).
- Serve immediately with mashed potatoes, roasted vegetables, coleslaw, mac and cheese, or your favorite dipping sauces.
Notes
This crispy cornflake chicken is a simple weeknight dinner that delivers a golden, crunchy coating without deep frying. These helpful tips will ensure your cornflake chicken turns out perfectly crisp and juicy every time.