How Do You Make Cornflake Chicken? The Crunchiest, Easiest Recipe Ever!

Craving that crispy fried chicken texture without all the guilt? I’ve been there! When my kids demand something crispy and delicious for dinner but I don’t want to deal with the mess and calories of deep frying cornflake chicken is my go-to solution. It’s seriously become our family’s favorite weeknight dinner hack.

Today I’m gonna share everything you need to know about making the perfect cornflake chicken – it’s way easier than you might think, and the results are amazing. Trust me, once you try this method, you might never go back to traditional fried chicken again!

Why Cornflake Chicken Is Worth Trying

Before diving into the recipes, let’s talk about why cornflake chicken is so awesome:

• It’s significantly healthier than traditional fried chicken (a typical fried chicken breast has around 525 calories and 16g of saturated fat, while baked versions cut this dramatically)
• The cornflakes create an incredibly crunchy coating that rivals deep-fried chicken
• It’s super simple to make with ingredients you probably already have
• Kids absolutely love it (mine literally cheer when they see me crushing up cornflakes)
• You can customize the flavors in countless ways

Basic Cornflake Chicken Recipe (The Classic Version)

Let’s start with a simple foolproof recipe that I’ve adapted over the years.

Ingredients You’ll Need:

• 5 bone-in, skin-on chicken breast halves (or a mix of drumsticks and thighs)
• ½ cup milk
• 1 egg
• 1 tablespoon all-purpose flour
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes cereal

Step-by-Step Instructions:

1. Preheat your oven to 375°F (190°C).

2. Mix your wet ingredients. In a bowl, stir together the milk, egg, flour, garlic powder, salt, and black pepper until well combined.

3. Prep your cornflakes. Place your cornflakes in a large ziplock bag and crush them to a medium crumb texture. Not too fine, not too chunky! Pour these into a shallow dish.

4. Dredge the chicken. Dip each piece of chicken into the milk mixture making sure it’s fully coated, then roll it in the crushed cornflakes until covered completely.

5. Arrange on baking sheet. Transfer your coated chicken pieces to a baking sheet or dish. Try to leave a little space between each piece.

6. Bake until done. Place in the oven and bake for about 45 minutes, or until the chicken is no longer pink at the bone and juices run clear. For extra accuracy, use an instant-read thermometer – it should read 165°F (74°C) when inserted near the bone.

Italian-Style Cornflake Chicken (My Family’s Favorite)

If you wanna kick things up a notch, this Italian-inspired version is absolutely delicious!

Ingredients:

• 1 pound chicken breast or tenders
• ¼-½ cup Italian dressing
• 2 cups cornflakes, crushed
• 1 tablespoon garlic & herb seasoning

Instructions:

1. Marinate the chicken. Place chicken and Italian dressing in a container and let it marinate for about 30 minutes in the refrigerator.

2. Preheat oven to 350°F.

3. Prepare coating. Add cornflakes to a large food storage bag and crush them into fine to medium crumbs. Add the garlic & herb seasoning to the bag and shake to combine.

4. Coat the chicken. After marinating, pour the chicken and Italian dressing into the bag with the cornflake mixture. Close the bag and shake until the chicken is fully coated.

5. Arrange for baking. Remove chicken from bag with tongs and place on a cookie sheet.

6. Bake to perfection. Cook on the center rack for 12-15 minutes, then flip and cook for another 12-15 minutes until golden and cooked through.

Extra-Crispy Buttery Cornflake Chicken

This version uses butter to create an even crunchier, more flavorful coating!

Ingredients:

• 2 tablespoons butter, melted
• 1 cup crushed cornflakes
• 1 cup all-purpose flour
• 1½ teaspoons seasoned salt
• ¾ cup egg substitute (or 3 beaten eggs)
• 4 chicken drumsticks (about 4 ounces each), skin removed
• 4 bone-in chicken thighs (about 1½ pounds), skin removed

Instructions:

1. Preheat oven to 425°F.

2. Prep your baking dish. Drizzle the melted butter into a 13×9-inch baking dish, tilting to cover the bottom.

3. Make coating mixture. In a shallow bowl, combine the cornflakes, flour, and seasoned salt. Place egg substitute in another shallow bowl.

4. Double-coat the chicken. Dip each piece of chicken in the egg substitute, then roll in the cornflake mixture. For extra crunchiness, repeat this process for a double coating!

5. Arrange in baking dish. Place the coated chicken in the prepared dish with the meatier side down.

6. Bake in stages. Bake uncovered for 20 minutes, then turn the chicken over and bake until a thermometer reads 170-175°F, about 10-15 minutes longer.

Tips for Perfect Cornflake Chicken Every Time

After making this dish dozens of times, I’ve learned a few tricks:

Getting the Crunchiest Coating:

1. Don’t crush the cornflakes too finely – you want some texture!
2. Pat the chicken dry before dipping it in your wet mixture
3. Double-coating works wonders for extra crispiness
4. Don’t overcrowd the baking sheet – leave space between pieces
5. Use a wire rack on your baking sheet for even crispier results

Flavor Variations:

• Spicy version: Add cayenne pepper or hot sauce to your wet mixture
• Herb-lovers: Mix dried herbs like thyme, rosemary, and oregano into your cornflake mixture
• Sweet and savory: Add a tablespoon of honey to your wet mixture
• Ranch style: Mix ranch seasoning into your cornflake coating

Making It Healthier:

• Remove the skin from chicken pieces before coating
• Use egg whites instead of whole eggs
• Try using boneless, skinless chicken breasts for less fat
• Add some whole grain cereal to your cornflake mixture

Common Problems & Solutions

My Family’s Verdict

My kids used to beg for fast food chicken nuggets until I perfected this recipe. Now they actually prefer my homemade cornflake chicken! My 8-year-old says it’s “way crunchier” and my husband loves that it’s healthier than takeout.

We usually serve it with:

• Homemade mac and cheese
• Roasted vegetables
• A simple side salad
• Mashed potatoes
• Corn on the cob (kinda funny to have corn with cornflakes!)

Storing and Reheating Leftover Cornflake Chicken

If you somehow have leftovers (we rarely do!), here’s how to store and reheat them:

• Refrigerator: Store in an airtight container for 3-4 days
• Freezer: Can be frozen for up to 3 months in an airtight container
• Reheating: For best results, reheat in the oven at 350°F for 10-15 minutes or in an air fryer for 3-4 minutes. Avoid microwaving if you want to maintain the crispiness!

Nutritional Benefits

A typical serving of baked cornflake chicken (one drumstick and one thigh) contains approximately:

• 534 calories
• 18g fat
• 46g protein
• 44g carbohydrates

Compare that to traditional fried chicken which can pack up to 750 calories and 45g of fat per serving! That’s a significant difference that makes this a much better option for regular family meals.

Why I’m Never Going Back to Fried Chicken

Honestly, after perfecting my cornflake chicken recipe, I don’t miss traditional fried chicken at all. Here’s why:

• No mess from hot oil splatters
• No lingering fried food smell in the house
• Way less cleanup (just a few dishes instead of dealing with oil disposal)
• Healthier for my family but still satisfies our cravings
• Faster and easier – I can prep other parts of dinner while it bakes

Final Thoughts: It’s All About That Crunch!

The magic of cornflake chicken is all in that satisfying CRUNCH when you bite into it. It’s proof that you don’t need a deep fryer to get that crispy chicken experience we all love.

I hope you’ll try one of these recipes and see for yourself just how amazing cornflake chicken can be. It’s become such a staple in our house that my kids now help me make it – they love crushing the cornflakes (and sneaking a few to munch on while we cook)!

Happy cooking!