Cornflake-Crusted Chicken

A bouquet of savory aromas fills the kitchen as you pull a pan of golden-brown chicken from the oven. This Cornflake-Crusted Chicken recipe not only takes about 35 minutes from start to finish, but it also delivers satisfying crunchiness thanks to its unique coating. Plus, it’s a fun twist on a classic that the whole family will love.

This recipe is perfect for families looking for a quick weeknight dinner or anyone wanting to impress guests with minimal effort. You can easily prepare the chicken ahead of time and store it in the fridge, making weeknight dinners a breeze.

Why You’ll Love This Recipe

• The cornflake crust adds an irresistible crunch while keeping the chicken juicy.
• It only takes 35 minutes from prep to plate.
• A simple dredging technique makes it accessible for home cooks of all levels.
• You can customize the spices to suit your taste.

What You’ll Need

Gather your ingredients for a delicious meal.

For the Chicken

• 4 pieces chicken breasts
• Cooking spray or oil

For the Coating

• 2 cups cornflakes, crushed
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

For the Breading

• 2 eggs, beaten

Cornflakes work best for crunch.
Use any oil for the spray.

Substitutions & Swaps

• Chicken thighs can replace chicken breasts.
• Use panko breadcrumbs for extra crunch.
• Almond flour can substitute regular flour.
• Egg substitute options are flaxseed or applesauce.

How to Make It

Get ready to enjoy a crispy, flavorful dish!

Preheat

Preheat the oven to 400°F (200°C). This ensures even cooking and browning for your chicken.

Crush

Crush the cornflakes in a bowl. Aim for a mix of fine and chunky bits for the best texture.

Mix

In another bowl, mix flour, salt, pepper, garlic powder, and paprika. This will serve as the first layer of flavor for your chicken.

Beat

Beat the eggs in a separate bowl. This is essential for helping the coating adhere to the chicken.

Dredge

Dip each chicken breast in the flour mixture, ensuring even coverage. This creates a solid base for the egg and cornflake layers.

Dip

Next, dip the floured chicken into the beaten eggs. Make sure to coat each piece thoroughly.

Coat

Finally, coat the chicken in the crushed cornflakes. Press down gently to ensure the flakes adhere well.

Place

Place the coated chicken on a greased sheet pan. It’s important to space them out for even cooking.

Spray

Spray lightly with cooking oil. This helps achieve a crispy finish without excess fat.

Bake

Bake for 25-30 minutes or until the chicken is cooked through and crispy. Use a meat thermometer to check for doneness—165°F is the target.

Serve

Serve and enjoy! Pair it with your favorite sides for a complete meal.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, this dish is best fresh for crispiness.
Reheat: Use an oven at 350°F for 10-15 minutes.

Tips for Best Results

• Make sure the cornflakes are well-crushed for optimal coverage.
• Don’t overcrowd the baking pan to ensure even cooking.
• For extra flavor, marinate the chicken in spices beforehand.
• Experiment with additional spices in the flour mix for variety.

Serving Suggestions

• Serve with a side of mashed potatoes for comfort food.
• Pair with a fresh garden salad for a lighter meal.
• Great for game day as a finger food treat.