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Crispy Cornflake Chicken Recipe Everyone Will Love

Crispy Cornflake Chicken

Juicy baked chicken coated in seasoned crushed cornflakes for a golden, crunchy dinner everyone will enjoy. Serve it as chicken strips, cutlets, or a family-style main dish with your favorite sauces and sides.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 breasts or 1½-2 pounds tenders Boneless, skinless chicken breasts, about 6 ounces each, or chicken tenders
Breading
  • 2 cups Cornflakes, finely crushed and measured after crushing
  • ½ cup All-purpose flour
  • 2 eggs Large eggs
  • ¼ cup Milk
Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
For baking
  • 1-2 tablespoons olive oil, or as needed Cooking spray or olive oil

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a baking sheet with parchment paper or foil, place a wire rack on top if available, and lightly grease the rack or baking sheet.
  2. If using chicken breasts, cut them into evenly sized strips or cutlets. Pound thick pieces to an even thickness so every piece cooks at the same rate.
  3. Crush the cornflakes into coarse crumbs, taking care not to turn them into a fine powder. Larger flakes provide the best crunch.
  4. Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the milk, and in a third bowl combine the crushed cornflakes with paprika, garlic powder, onion powder, kosher salt, and black pepper.
  5. Coat each chicken piece first in flour, then in the egg mixture, and finally in the seasoned cornflakes. Press the crumbs firmly onto all sides of the chicken.
  6. Arrange the coated chicken in a single layer with space between each piece. Lightly spray the coating with cooking spray or drizzle it with a small amount of olive oil.
  7. Bake for 20 to 25 minutes, turning once if the chicken is on a flat baking sheet. The chicken is ready when the coating is golden and crisp and the thickest part reaches 165°F.
  8. Let the chicken rest for 3 to 5 minutes before serving. This short rest helps the juices settle while the crust remains pleasantly crisp.

Notes

A wire rack helps hot air circulate underneath the chicken and can prevent a soggy bottom. Do not overcrowd the pan, and use an instant-read thermometer to confirm that the thickest part reaches 165°F. For variations, add ¼ to ½ cup grated Parmesan, a dash of cayenne or smoked paprika, or a little hot sauce to the egg mixture.