This oven baked, crunchy Cornflake Chicken is an easy and cozy dinner that everyone will love! A butter drizzled, crispy cornflake coating keeps the chicken moist and juicy. We love serving it with a side of mashed potatoes or french fries – make them homemade or open up a frozen bag as we often do!
Why We Love Cornflake Chicken!
If you’re looking for smiles all around at the dinner table, this Cornflake Chicken is the recipe to make. A super crispy, butter drizzled cornflake coating surrounds juicy, flavorful chicken.
- Easy To Make: Only about 10 minutes of prep time and this chicken is ready to bake!
- Family Friendly: Everyone from kids up to adults love this chicken recipe, so the family can enjoy eating together.
- Versatile: You can make this with chicken tenders or chicken breasts, just cut larger chicken breasts into strips.
Recipe Ingredients
A photo of the ingredients needed to make this recipe with bullet points underneath with helpful tips and swap outs. Head to the recipe card for the complete ingredient list and instructions.
- Chicken breast or chicken tenderloins: You can use whole breasts or chicken tenderloins. Make sure to adjust the cooking time if using tenderloins instead of cutting larger chicken breasts into strips.
- Cornflakes: For the best flavor, use whole cornflakes right from the cereal box and crush them yourself. Add them to a plastic bag and use a rolling pin or a large can and crush the cornflakes until they resemble coarse bread crumbs.
- Eggs: This is the “wet” past of the breading station. Whisk together to combine.
- Milk: Used to thin out the eggs so the coating doesn’t clump together.
- Butter: Melted butter gets drizzled over the breaded chicken before baking to add flavor and help the breading crisp up.
- Seasonings: A spice rub made of dried parsley, garlic powder, paprika, salt and pepper to season the chicken before breading.
How To Make Cornflake Chicken
The breading process is fairly straight forward, we’re doing a single coating of the cornflakes and a placing them on a parchment lined baking sheet.
- Prepare Breading Station: Beat the eggs and milk together in a bowl. Crush the cornflakes until the resemble a coarse crumb and place into a wide, shallow bowl of plate.
- Season and Bread: Season the chicken with the spices on both sides. Dip the seasoned chicken into the egg wash, letting the excess drip off and then place into the crushed cornflakes, pressing the crumbs to adhere to the chicken. Repeat with the remaining chicken.
- Bake: Place the breaded chicken onto a parchment lined baking sheet and bake in a 400 degree oven for 25-30 minutes. The baking time will depend on how thick your chicken is. Make sure to check the chicken halfway through the cooking time to ensure the chicken registers 165 degrees.
Tips For Success
- Use whole cornflakes: Buy whole cornflakes, not cornflake crumbs for best flavor and texture. Only crush them into coarse crumbs for best texture and flavor.
- Bread the chicken properly: Make sure when you’re breading the chicken that you let the excess egg mixture drip off the chicken before putting it into the cornflakes. If you skip this step, the breading will clump together and fall off the chicken.
- Season the chicken first: We like to season the chicken breasts before breading for the best flavor. Some recipes call for adding all of the seasoning to the breading instead of right on the chicken, but if you don’t use all of the breading mixture then the seasoning is left behind.
Flavor Variations
Besides following our recipe here, there’s a ton of different ways you can switch up the flavors in this chicken recipe!
- Spice it up: Add a pinch of cayenne pepper or add a dash or two of hot sauce to the egg mixture.
- Switch up the herbs: Use different herbs in the breading like Italian seasoning or even fresh parsley instead of dried. Our All Purpose Seasoning is also extra delicious on cornflake chicken.
- Different Coatings: Get creative and try using different cereal or even chips like Doritos and Fritos!
Side Dish Ideas
In addition to serving this chicken as the main course, we also love slicing it up for salads and using it to make a quick chicken parmesan!
How To Store And Reheat
Store leftover cornflake chicken in an air tight container in the refrigerator for up to 3 days. If you’re not going to use the chicken within that time, transfer the chicken to a freezer bag and freeze for up to 6 months.
The best way to reheat this chicken so that the cornflake coating crisps up again is in the oven or in an air fryer. For the oven, place the chicken on a sheet pan and reheat at 350 degrees for about 10 minutes. If using an air fryer, heat at 375 degrees for about 5-6 minutes until crispy and warmed through.
To Reheat From Frozen: Place chicken on a baking sheet in a 400 degree oven. Bake for 15 minutes until the chicken is warmed through. If using an air fryer, place frozen chicken into the air fryer at 375 degrees for 8-9 minutes until warmed through.
Looking For More Easy Chicken Recipes?
- Slow Cooker Taco Chicken
- Buffalo Chicken Sliders
- No Peek Chicken
- Parmesan Baked Chicken
- Chicken Francese
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Cornflake Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeOur Cornflake Chicken recipe is juicy on the inside with a buttery, crunchy cornflake crust! An easy to make dinner recipe that everyone loves!
Ingredients
- 4 large boneless, skinless chicken breasts cut into strips (about 2 pounds, see note*)
- 2 teaspoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 4 cups whole cornflakes
- 2 eggs
- 2 tablespoons milk or cream
- 8 tablespoons of melted butter
Instructions
- Preheat the oven to 400 degrees.
- Mix the garlic powder, salt, paprika and dried parsley together in a small bowl. Season the chicken with the spice rub, generously coating both sides.
- Add the cornflakes to a plastic bag and crush with a rolling pin or large can (even your hands) until they resemble coarse bread crumbs. Pour the cornflakes into a large, shallow bowl. Beat the eggs together with the milk in another bowl.
- Dip the seasoned chicken into the egg mixture, letting the excess drip off. Place the chicken into the cornflake breading and press to adhere the crumbs to both sides of the chicken. Place the breaded chicken on a parchment lined baking sheet. Repeat with the remaining chicken.
- Drizzle the chicken with the melted butter and bake the chicken at 400 degrees for 25-30 minutes until the chicken is cooked through. Use a thermometer inserted in the thickest part of the chicken breast to make sure that it registers at 165 degrees. The baking time will depend on how large your chicken strips are, so make sure to check after 25 minutes.
Recipe Notes
You’ll need approximately 2 pounds of chicken, which is about 3-4 large boneless, skinless chicken breasts. If you’re chicken breasts are smaller, use more to equal 2 pounds of chicken. You can also swap out 2 pounds of chicken tenderloins, just adjust the cooking time to be less.
Storing: Store leftover cornflake chicken in an air tight container in the refrigerator for up to 3 days. If you’re not going to use the chicken within that time, transfer the chicken to a freezer bag and freeze for up to 6 months.
Reheating: The best way to reheat this chicken so that the cornflake coating crisps up again is in the oven or in an air fryer. For the oven, place the chicken on a sheet pan and reheat at 350 degrees for about 10 minutes. If using an air fryer, heat at 375 degrees for about 5-6 minutes until crispy and warmed through.
To Reheat From Frozen: Place chicken on a baking sheet in a 400 degree oven. Bake for 15 minutes until the chicken is warmed through. If using an air fryer, place frozen chicken into the air fryer at 375 degrees for 8-9 minutes until warmed through.
- Category: Dinner
- Method: Oven
- Cuisine: American
