Chicken with Cornflakes
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Cornflake Fried Chicken is one of those fun, classic recipes that will transport you back to childhood at the first bite. This baked version is easy to make with pantry staples, this baked version gives you the same crispy results without all the extra oil and cleanup of deep frying.
Fried Chicken with Cornflakes (Cornflake chicken)
This baked Fried Chicken with Cornflakes is the perfect easy dinner idea. It’s quick to put together with pantry staples you probably already have on hand, and there’s no overly complicated breading or deep frying, just a quick dip, a cornflake coating, and into the oven (or air fryer!) it goes.
This recipe is not only kid-approved but is sure to become a family favorite that will awaken the kid in everyone. It’s one of those fun, classic recipes that will remind you of weeknight dinners growing up. And the best part? They go with just about everything! Mashed potatoes, fries, mac and cheese, or just on a plate with your favorite sauce.
Why You’ll Love This Easy Cornflake Fried Chicken
- Delicious – This delicious crispy chicken is a classic recipe.
- Easy – This recipe comes together with ingredients you likely have on hand
- Quick – The prep time is pretty quick for this.
- Budget Friendly – This dinner costs only x to make.
- Easy to Customize – This chicken can be spiced to your liking and can be baked, fried, or air fried.
Ingredients for Corn Flake Fried Chicken
Simple ingredients make for a delicious meal that’s going to be on constant rotation in your meal planning.
- Chicken – boneless skinless breast, cut into strips
- Cornflakes – a mix of finely crushed and whole is best
- Flour
- Seasonings – Salt, black pepper, and ground coriander
- Olive oil
- Egg
Equipment Needed To Make
- Bowl
- Baking sheet
- Dredging containers
Substitutions & Alterations
- Sub Panko breadcrumbs, crushed Ritz crackers, or crushed potato chips if you don’t have cornflakes.
- Use a gluten free flour and Kellogg’s Gluten Free Corn Flakes in required or desired
- Egg wash – buttermilk, plain yogurt, or even mayonnaise will all work.
- To spice this up, add some cayenne pepper to the flour or hot sauce to the egg.
- To give these an “Italian cutlet” feel, add Italian seasoning (or dried basil and oregano) and onion and garlic powder to the flour and breadcrumbs before dredging.
- You can also top cooked chicken pieces with a little tomato sauce and sliced or shredded mozzarella or provolone for a chicken parmesan dish. Serve as a sandwich or with pasta.
How to Make Crispy Cornflake Chicken
Step by Step Instructions overview – Full recipe in recipe card below.
Step 1 – Season chicken. Crush cornflakes and set aside. Prepare the flour dredge and egg wash. Dip chicken pieces in dredge
Step 2 – Dip chicken in egg wash.
Step 3 – Coat each side of the chicken pieces chicken in cornflakes coating.
Steo 4 – Arrange the coated chicken strips on the tray. Drizzle with olive oil. Bake and flip chicken pieces until cooked through to 165° internal temp.
Air Fryer Instructions
You can also make this recipe in your air fryer! Place the coated chicken in the air fryer basket and cook at 375-380° for 15-20 minutes, turning halfway through.
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How to Serve Crispy Cornflake Chicken
Pair these delicious, crispy chicken strips with Mashed Potatoes, French fries or Potato Wedges, Creamy Coleslaw or Asian Cucumber Salad, or with some Old Fashioned Baked Mac and Cheese.
Serve with dipping sauces like Honey Mustard, Ranch Dressing, BBQ, or Zesty Buffalo Sauce.
Raquel’s Time Saving Tips & Tricks for the Best Chicken with Cornflakes
- Set up the dredging station in advance for easy assembly.
- For faster cleanup, line the baking sheet with parchment or foil.
- If short on time, use chicken tenders or boneless thighs (they cook faster).
- Always pat chicken dry before dredging so coating sticks.
- Use a mix of finely crushed & chunky cornflakes for the best breading texture.
- Let coated chicken rest 5 minutes before cooking so breading has a chance to really adhere.
- Store leftovers in an airtight container for 2-3 days.
- Reheat in the oven or air fryer to keep crispy.
How to Store Leftover Cornflake Chicken
Allow chicken to cool completely before storing. This will prevent condensation from forming during storage, which will ruin the gorgeous crust. Place leftover chicken in an airtight container or freezer safe bag and eat within 2-3 days.
You can also freeze chicken pieces for up to 3 months. I like to freeze them individually on a sheet pan before transferring them to a dated, freezer safe bag.
How to Reheat Leftover Crispy Chicken
Oven – Reheat on a baking sheet in a heated 350° oven for 7-10 minutes or until breading is crisp and chicken is warmed through. Reheat frozen chicken pieces for about 15-20 minutes flipping halfway.
Air fryer – reheat at 350° for about 5-7 minutes
More Chicken Recipes
Chicken with Cornflakes
Ingredients
- 1 lb chicken breast cut into strips
- 2 cups cornflakes
- 4 tbsp flour
- ⅔ tsp salt
- ½ tsp ground coriander
- ½ tsp black pepper
- 2 tbsp olive oil
- 1 egg
Instructions
- Place the chicken strips on a plate and season them evenly with salt, black pepper, and ground coriander. Make sure all sides are well coated with the spices.
- Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
- In another bowl, beat the egg thoroughly. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
- Put the cornflakes into a ziplock bag and crush them using a rolling pin until they are in small crumbs. Transfer the crushed flakes into a bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
- Preheat your oven to 380°F (193°C). Line a baking tray with parchment paper. Arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle each piece with olive oil to help them crisp up while baking. Place the tray in the oven and bake for 15 minutes.
- After that, carefully flip each chicken strip to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through and the coating is golden and crunchy.
- Remove the tray from the oven and let the chicken cool slightly. Serve the strips hot or warm with your favorite dipping sauces or side dishes.
Notes
Nutrition
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