Our 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
