Cornflake-Crusted Chicken

The sizzle of chicken hitting a hot pan is music to any cook’s ears, especially when it’s encrusted with a crunchy layer of cornflakes. This easy-to-follow recipe for Cornflake-Crusted Chicken takes just about 40 minutes from start to finish and guarantees a crispy, flavorful dish that’s sure to impress. The secret lies in the coating, which creates a delightful crunch that contrasts perfectly with the juicy chicken beneath.

This recipe is perfect for busy weeknights or easy weekend meals. Serve it to your family or guests, and watch them go back for seconds. You can even prepare the chicken in advance; just coat it and refrigerate until you’re ready to bake.

Why You’ll Love This Recipe

• The cornflake crust provides a satisfying crunch that elevates the dish.
• It cooks in just 25-30 minutes, making it a quick option for dinner.
• The chicken stays juicy and tender due to the double coating technique.
• This recipe is easy to customize with your favorite spices.

What You’ll Need

Gather these ingredients to make your Cornflake-Crusted Chicken:

For the Coating

• 2 cups cornflakes, crushed
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika

For the Chicken

• 4 chicken breasts, trimmed
• 2 eggs, beaten

For Greasing

• Cooking spray or oil

Cornflakes can be swapped with panko for extra crunch.

Substitutions & Swaps

• Use gluten-free flour for a gluten-free option.
• Replace chicken breasts with thighs for more flavor.
• Omit paprika for a milder taste.
• Try crushed crackers for a different coating.

How to Make It

Start making this delicious chicken with these simple steps:

Preheat

1. Preheat your oven. Preheat your oven to 400°F (200°C).

Crush

2. Crush the cornflakes. Crush the cornflakes into small pieces and place them in a shallow bowl.

Mix

3. Mix the flour mixture. In another bowl, combine the flour, salt, pepper, and paprika.

Beat

4. Beat the eggs. In a third bowl, beat the eggs until well combined.

Coat

5. Coat the chicken. Dip each chicken breast in the flour mixture, then into the beaten eggs, and finally coat thoroughly in the crushed cornflakes.

Place

6. Place on a pan. Place the coated chicken on a greased sheet pan.

Spray

7. Spray the tops. Spray the tops with cooking spray or drizzle with oil for added crispiness.

Bake

8. Bake the chicken. Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden and crispy.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, not recommended due to texture loss.
Reheat: Warm in the oven at 350°F (about 10 minutes).

Tips for Best Results

• Ensure the cornflakes are well-crushed for maximum coverage.
• Allow the chicken to sit for a few minutes after coating for the crust to adhere better.
• Use a wire rack on the baking sheet for even crisping.
• Adjust spices according to taste for a personalized flavor.

Serving Suggestions

• Serve with a side of steamed vegetables for a balanced meal.
• Pair with a fresh salad to add crunch and freshness.
• Enjoy alongside mashed potatoes for a comforting dinner.