Do you know if Baked Chicken With Corn Flakes is healthy to eat? It has a lot of calories, that’s for sure, but it also has a lot of vitamins and antioxidants. We’ll discuss what exactly Baked Chicken With Corn Flakes is, so that you can decide if it is right for you. We’ll also discuss some recipes for meals with Baked Chicken With Corn Flakes.
CORNFLAKE CHICKEN
This recipe for cornflake chicken is strips of chicken breast coated in seasoned crushed cornflakes and baked to crispy perfection. These chicken fingers are easy to make and are a big hit with both kids and adults!
When I’m looking for a dinner option I know my family will happily eat, I turn to slow cooker whole chicken, spaghetti and meatballs, and this easy cornflake chicken.
When I was growing up, one of my favorite meals that my mom used to make was cornflake chicken. She’d take whole pieces of chicken and coat them in cornflakes, then bake the chicken. These cornflake chicken tenders are an updated version of that recipe that my mom used to make, and it’s probably no surprise that my kids love them too!
HOW DO YOU MAKE CORNFLAKE CHICKEN?
This recipe starts with boneless skinless chicken breast tenders, which are dipped in a milk and egg mixture, then rolled in seasoned crushed cornflakes. The chicken fingers go into the oven and get baked until golden brown and crispy. Add your favorite side dishes, then serve and enjoy!
TIPS FOR CORNFLAKE CHICKEN
- I like to use chicken breast tenders because they cook quickly and they’re already pre-cut which saves on prep time. You can also use this cornflake coating on regular chicken breasts or boneless skinless chicken thighs. If you use larger breasts or thighs, be sure to adjust the bake time accordingly.
- You can crush your cornflakes in the food processor, or simply place them in a resealable plastic bag and use a rolling pin to make coarse crumbs.
- These chicken fingers are best served immediately after they come out of the oven. The cornflake coating will soften in the refrigerator. If you have leftovers, you can warm them in an oven or toaster oven to restore the crispy coating.
- You can vary the spices in the cornflake coating to suit your tastes. I use a blend of smoked paprika, onion powder, sugar, salt and pepper. Other great options include garlic powder or chili powder.
HOW TO SERVE CORNFLAKE CRUSTED CHICKEN
This chicken can be served as a main course or as an appetizer. When I serve this dish as an appetizer, I offer up a variety of dipping sauces such as ketchup, honey mustard sauce and ranch dip. When I serve cornflake chicken as an entree, I plate it with a starch and a green vegetable. My favorite starch options include macaroni and cheese, rice pilaf or mashed potatoes. I typically serve green beans, asparagus or broccoli on the side.
This recipe is sure to be a hit with your family – it’s one of the few dinners that everyone eats happily. That combination of tender chicken with crunchy cornflakes just can’t be beat, and it’s a much healthier option than fried chicken.
Cornflake Chicken
This recipe for cornflake chicken is strips of chicken breast coated in seasoned crushed cornflakes and baked to crispy perfection. These chicken fingers are easy to make and are a big hit with both kids and adults!
CourseMain Course
CuisineAmerican
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings servings
Calories271kcal
INGREDIENTS
- 1 1/4 pounds chicken tenders or boneless skinless chicken breasts cut into strips
- 1/2 cup milk
- 2 eggs
- 4 cups cornflakes
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- cooking spray
- 1 tablespoon chopped parsley
INSTRUCTIONS
- Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Place the milk and eggs in a bowl; whisk to combine.
- In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
- Pour the cornflake mixture onto a plate.
- Season the chicken pieces with salt and pepper to taste.
- Dip each chicken piece into the milk mixture, then roll in the cornflakes.
- Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
- Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.
Baked Cornflake Chicken
Baked Cornflake Chicken is so easy and delicious! This tender juicy chicken with a perfectly crispy coating is sure to become a family favorite!
Chicken is my go to protein for dinner because it’s easy, affordable, lean, and so versatile. Baked Cornflake Chicken is one of our favorite chicken dishes because who doesn’t love a crispy coated piece of tender juicy chicken?!
How to Make Baked Cornflake Chicken:
Crush up the cornflakes. This can be done in a food processor, blender, or with a plastic bag and rolling pin. Crush them to crumbs but still have some small flakes.
Mix the cornflakes with the spices. In another bowl, beat the eggs. Before dipping the chicken, pat it dry with paper towels. This helps the egg to stick better. Dip each chicken breast in the beaten eggs and then press into the cornflake mixture. Flip and press again. If you didn’t get full coverage, keep pressing and flipping.
Place the chicken on a baking sheet or in a 9×13 inch baking pan and bake for 25 to 30 minutes. The cooking time will depend on the size and thickness of the chicken breasts.
How to bake tender and juicy chicken breasts:
The first step is prepping the chicken. To make sure that the chicken breasts cook evenly, pound down the thicker end. You can do this with a meat mallet or a rolling pin. Pounding the chicken also tenderizes the chicken by breaking down the connective tissues.
Coating the chicken helps to seal in the chicken juices. By dipping the chicken in the egg and then adding a thick coat of cornflakes, you are helping to keep the chicken juices sealed in.
How to cook chicken faster:
To shorten the cooking time, you can pound the chicken thinner, slice the chicken in half, or cut it up into strips about the size of chicken tenders. Depending on how thick your pieces of chicken are, your chicken will be done around 20 minutes. I recommend using a meat thermometer to ensure chicken is cooked to the safe temperature of 165 °F.
Can I make substitutions?
Yes! The cornflakes create a perfect crispy coating, but if you don’t have them you can substitute with Panko breadcrumbs or crushed crackers.
Cornflake-Crusted Baked Chicken
This chicken has the satisfying crust of its fried cousin, but it’s baked instead, making it a healthier dinner alternative.
Gallery
Recipe Summary
Prep:
10 mins
Total:
40 mins
Servings:
4
Ingredients
Ingredient Checklist
- 4 bone-in, skinless chicken drumsticks
- 4 bone-in, skinless chicken thighs
- Coarse salt and freshly ground pepper
- 1 large egg
- 2 cups crushed cornflakes
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper, (optional)
Directions
Instructions Checklist
- Step 1Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
- Step 2In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
- Step 3Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
- Step 4Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
Cook’s Notes
Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.