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This oven-baked Breaded Chicken Breast is extra crispy on the outside, but juicy and tender on the inside. Better than fried? I think so!

Breaded chicken breast on a plate

Why You’ll Love This Breaded Baked Chicken Breast Recipe

  • Crispy Outside, Juicy Inside. What makes this breaded chicken breast recipe addictive is the juiciness of the meat and the crispiness of the exterior.
  • Spicy Buttermilk Marinade. A spicy buttermilk marinade gives the chicken unbelievable moisture, tenderizes the meat, and adds a nice kick.
  • Cornflake Coating. A coating of crushed corn flakes (surprise, no breadcrumbs!) makes the breaded chicken breast exterior irresistibly crunchy. A crispy breading makes almost everything better, from Baked Chicken Cutlets to Breaded Pork Chops!
  • Perfect Leftovers. Even when reheated the next day, the meat was still incredibly sweet and moist, a rarity among chicken breast recipes. (If you fancy breaded baked chicken with a cheesy present in every bite, try Baked Chicken Cordon Bleu.)

Tip!

If you don’t feel like turning on your oven, try Pan Fried Chicken Breast.

Cut baked breaded chicken breast on plate

5 Star Review

“This was WONDERFUL! They are so full of flavor and moist! I will definitely be using this recipe again, thank you so much!”

— Dawn —

How to Make Breaded Chicken Breasts

The Ingredients

  • Chicken Breasts. Perfectly tender, juicy, and packed with lean protein.
  • Buttermilk + Hot Sauce. Buttermilk helps tenderize the chicken and coats the outside. A little hot sauce adds a tasty touch of heat.
  • All-Purpose Flour. We start by dredging the chicken with flour. The “double dredge” is key to a crispy coating.
  • Cornflake Mixture. A combination of cornflake crumbs, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder, and poultry seasoning. Although it will be missing some of the crunchy-crispiness the cornflakes offer, you can also use panko bread crumbs like this Chicken Katsu.

Substitution Tip!

No buttermilk on hand? One cup of milk stirred with 1 tablespoon of lemon juice or white vinegar and left to sit for 5 minutes will have a similar tenderizing effect.

The Directions

chicken marinating in buttermilk
  1. Marinate. Soak the chicken in the buttermilk and hot sauce.
coating chicken for baked breaded chicken breast
  1. Remove. Place marinated chicken on a clean plate. Reserve the marinade.
coating chicken in flour
  1. Coat. Dredge with flour.
dipping chicken into cornflake mixture
  1. Bread First Side. Coat in reserved marinade, then dip in cornflakes.
corn flake coated chicken breast
  1. Then the Other. Cover both sides completely with cornflakes.
breaded chicken on rack set over baking sheet
  1. Bake. Cook the breaded chicken breasts at 400 degrees F for 15 minutes on a wire rack coated with cooking spray.
checking temperature of baked breaded chicken breast
  1. Finish. Reduce the temperature to 350 degrees F and continue baking until it is cooked through, about 15 to 20 minutes more. ENJOY!
crispy breaded chicken breast being cut for a bite

Leftover Ideas

Cut the leftover breaded chicken breasts into strips or cubes and serve them over a salad, such as this copycat Applebee’s Oriental Chicken Salad. It would be delicious in place of the chicken in this Chicken Caesar Pasta Salad.

What to Serve With Breaded Chicken Breast

Crispy baked breaded chicken on a plate

Recipe Tips and Tricks

  • Bread ALL the Chicken. Use this method to breaded chicken thighs, wings, or chicken legs. Adjust time as needed for the cut of chicken, checking internal temperature for doneness (see Baked Chicken Thighs for guidance).
  • Use Pie Dishes for Dredging. A pie dish is ideal to use for dredging chicken and any other recipe where you need a crispy coating.
  • Leave the Chicken Uncovered. You should not cover the chicken when making breaded chicken breasts. Covering the chicken will trap the steam, making the cornflake coating soggy rather than crispy.
  • Don’t Forget to Lower the Temp. There are many methods out there for how to make Baked Chicken Breast. For the breaded baked chicken, the secret is to first bake the chicken at 400 degrees F, then reduce the temperature and continue baking at 350 degrees F. This will result in chicken that is crispy on the outside and juicy on the inside.

Breaded Chicken Breast

4.75 from 12 votes
This breaded chicken breast recipe tastes deep fried but is actually baked in the oven. Crispy outside, juicy inside, and a family favorite!

Prep: 30 minutes
Cook: 30 minutes
Total: 3 hours

Servings: 6 chicken breasts

Ingredients
  

  • 6 boneless skinless chicken breasts pounded to 1/2-inch thickness
  • 1 cup buttermilk
  • 1/2 tablespoon hot sauce (I used Sriracha)
  • 1/3 cup all-purpose flour
  • 2 1/4 cups crushed corn flakes
  • 3/4 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon poultry seasoning

Instructions
 

  • Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.
  • Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.
  • Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.
  • Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.
  • Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.
  • Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve

Notes

  • TO STORE: Refrigerate leftover chicken in an airtight storage container for up to 3 days.
  • TO REHEAT: Reheat baked fried chicken on a baking sheet in the oven at 350 degrees F until hot.
  • TO FREEZE: I don’t recommend freezing this dish, as the cornflake mixture will become soggy once thawed.
*Nutritional information is an estimate and provided as a courtesy. It has been calculated without the buttermilk, as most of the marinade is shaken off.

Nutrition

Serving: 1(of 6)Calories: 474kcalCarbohydrates: 81gProtein: 32gFat: 3gSaturated Fat: 1gCholesterol: 72mgPotassium: 575mgFiber: 3gSugar: 9gVitamin A: 1776IUVitamin C: 21mgCalcium: 14mgIron: 27mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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94 Comments

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  1. I love fried chicken and the best I ever had was at a Cracker Barrel on Sun. nights. We were coming home from a fair in MA and we stopped there to eat. We got 2 huge chicken breasts that were so crisp and juicy I thought I had died and gone to heaven! LOL I’ve made fried chicken at home and your right, it’s a real pain and a mess to make. Its never come out like in a good restaurant. 
    I’ve never made this before  but I am dying to try it. Did you know you can buy corn flake crumbs in a box? Then you don’t have to buy a box and crush them up. Since I don’t like spicy and neither does my nephew and my mom gets a lot of heartburn, we will leave out the spicy, otherwise I will make this just the way you wrote it. With some amazing mashed potatoes, or french fries, I can’t decide which, and some green beans with butter and bread crumbs this will be an amazing meal! Now I’m making myself hungry! LOL

    1. Gail, good fried chicken is truly something special! I’ve never seen cornflake crumbs for sale already crushed, but I promise it’s not hard to do. If you try this recipe, I hope you love it! You are making me hungry too :)

  2. I have a box of already crushed corn flake crumbs. I have to check the date on it and if it’s not expired, I’m making this chicken this week! Will let you know how much I love it but I know I will. 

  3. Hi Erin! I know you said 12 chicken breasts, but do you have an approximate weight worth? I have massive chicken breasts (like 1lb each! They’re insane!) And I usually just cut them into quarters or halves etc for recipes. A rough estimate would be so helpful! Thank you!

    1. Kaity, those are HUGE! An average chicken breast is around 10 or so ounces, so I’d cut them in half.

      1. I know, they’re huge! But really convenient to divvy up for meals lol. I’ll probably try doing them into quarters!

        Thank you so much!

        1. Hi Kaity—just FYI: If you cut them into quarters for this recipe, you’ll need to reduce the cooking time, since it’s currently planned for 1 whole chicken breast (which would be about 1/2 the size of yours). Just wanted to make you aware!

  4. This was WONDERFUL! They are so full of flavor and moist… sometimes chicken breasts can be dry but these were perfectly juicy! I have Celiac Disease so I had to make a few changes. Instead of flour I used corn starch and instead of corn flakes (NOT a gluten free cereal because of the coloring) I used crushed up ruffled potato chips (ruffled because they are thicker). I will definitely be using this recipe again, thank you so much!5 stars

    1. I am soooo happy to hear this Dawn! Thank you for trying the recipe and for leaving this lovely review. Your tips to make the recipe gluten free are great too!

  5. Isn’t it dangerous to reuse marinade that has had raw chicken sitting in it for hours? I have been told it is.

    1. Carole, since the chicken bakes in the oven afterwards, I didn’t have an issue with it, but certainly just do what you are comfortable with!

    1. Hi Lisa, I began adding nutrition estimates in 2016, but unfortunately it’s fairly time consuming so I’m not able to go back to previous recipes to add it. If you’d like, you can calculate it yourself for free at MyFitnessPal.com (what I use) or another online calculator. I’m sorry I’m not able to provide it for this recipe, but I hope MyFitnessPal will be a helpful resource for you!

    1. Hi Cheryl! Personally, I think that would throw off the flavor, since Wheaties are sweeter than cornflakes and wheatier in taste and texture. But if that doesn’t bother you, you can experiment.

    1. Hi Christina! I’ve only tested this recipe with boneless, skinless chicken breasts, so it would be a complete experiment (and the cook times will vary). If you decide to play around with it, I’d love to hear how it goes!

  6. Will be making this in the coming week – looks fantastic! My grocery store also has b/s chicken breasts the size of my head – really annoying. Most of the time, I just cut them into equal sized pieces (halves or thirds) and package them in meal portions. It takes less time to thaw out when frozen and easier to see what I’ve got. It appears that the cornflake crumbs are kept in a decent size and not totally crushed – probably makes the coating much crispier. Looking forward to making this. Have a nice and safe weekend.

  7. We love you Erin! This is delicious. Your cookbook is fabulous. We are also giving your Well Plated
    cookbook to a few family members for Christmas. The time and effort you put into creating your recipes, rewards us with a healthy and tasty meal that makes us want to try the next one! And the tips for storing leftovers are a helpful added feature. Have a great Christmas Erin ! Pam and Scott5 stars

  8. Thank you Erin! I had tried oven baked fried chicken before and it came out horrible, but this recipe came out so good and crispy even my picky family members liked it. Thank you again for the great recipe.5 stars

  9. Was trying to stay away from fried foods so I decided to try this recipe. Looks delicious here but was highly disappointed afterwards. Followed the recipe to a T. Took it out of the oven and not only wasn’t it cooked all the way through but it looked nothing like the pic. Ended up putting it in the air fryer to finish it up and that’s how it ended up turning out good. I think the pic on here is fake. Won’t try this again with these steps.

    1. I’m sorry this recipe didn’t turn out as you hoped. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The baking method has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  10. This recipe turns out great every time I make it, no matter the protein. I’ve used both chicken and chops. A definite keeper!5 stars

  11. The buttermilk made the chicken moist and tender and I will use the marinade again. Unfortunately, the cornflakes made the coating overly sweet and my family found it to be unpleasant. The finished chicken didn’t taste anything like traditional fried chicken.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Carol. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

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