This oven-baked Cornflake Chicken is extra crispy on the outside, but juicy and tender on the inside. Better than fried? Most definitely!
Cornflakes are the secret to crispy baked chicken!
A lot of “oven-fried” chicken recipes are a big ol’ womp-womp when you take a bite. But cornflake chicken? Well, that never disappoints.
Let’s dig in and see what makes this recipe a knockout:
- A Little Bit of a Kick. A spicy buttermilk marinade gives this breaded cornflake chicken breast unbelievable moisture, tenderizes the meat, and adds some heat. Delish!
- That Crispy Cornflake Coating. A coating of crushed corn flakes makes the breaded chicken breast exterior irresistibly crunchy, while the inside remains tender and juicy.
- Perfect Leftovers. Even when reheated the next day, this cornflake chicken is still incredibly 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.)
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 —
Tip!
If you don’t feel like turning on your oven, try Pan Fried Chicken Breast.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken Breasts. Perfectly tender, juicy, and packed with lean protein. (You can also use this method for breading chicken thighs, wings, and legs!)
- Buttermilk + Hot Sauce. Buttermilk helps tenderize the chicken and coats the outside. A little hot sauce adds a kick.
- 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.
Step-By-Step Instructions
Marinate (photo 1). Soak the chicken in the buttermilk and hot sauce.
Remove (photo 2). Place marinated chicken on a clean plate. Reserve the marinade.
Coat (photo 3). Dredge with flour.
Bread First Side (photo 4). Coat in reserved marinade, then dip in cornflakes.
Then the Other (photo 5). Cover both sides completely with cornflakes.
Bake (photo 6). Cook the breaded chicken breasts at 400 degrees F for 15 minutes on a wire rack coated with cooking spray.
Finish. Reduce the temperature to 350 degrees F and continue baking until the cornflake chicken is cooked through, about 15 to 20 minutes more. ENJOY!
Leftover Ideas
Cut the leftover cornflake chicken 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 Cornflake Chicken
- Potatoes. This breaded chicken has fried chicken vibes, making it perfect for pairing with Mashed Potatoes or Garlic Mashed Potatoes.
- Comfort Food Sides. We’re talking Instant Pot Mac and Cheese, Boston Baked Beans, and Spinach Casserole—all those cozy sides you love with crispy chicken.
- Vegetables. Since you’ll be baking the chicken breasts, make Sautéed Broccoli on the stovetop or Air Fryer Green Beans.
Cornflake Chicken
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Ingredients
- 6 boneless skinless chicken breasts pounded to ½-inch thickness
- 1 cup buttermilk
- ½ tablespoon hot sauce (I used Sriracha)
- ⅓ cup all-purpose flour
- 2 ¼ cups crushed corn flakes
- ¾ teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ 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 cornflake 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.
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