If you love crispy, golden chicken without the mess of frying, this Cornflake Chicken is going to be a new favorite. The coating bakes up extra crunchy thanks to crushed cornflakes, while the chicken stays tender and juicy inside. It’s inspired by Dinner at the Zoo’s version of cornflake chicken. I also have Crispy Chicken Tenders you may want to try!
Ingredients & Substitutions
- Chicken: Chicken tenders work best because they cook quickly and stay juicy, but you can also use boneless skinless chicken breasts cut into even strips. Try to keep the pieces similar in size so they bake evenly.
- Cornflakes: Cornflakes give the chicken its signature crunch. Crush them into coarse crumbs so you still get texture after baking. You can also swap in crushed rice cereal, panko breadcrumbs, or gluten-free cornflakes if needed.
- Milk & Eggs: This mixture helps the coating stick to the chicken. You can use any type of milk, or even buttermilk for extra tenderness.
- Seasonings: Paprika, onion powder, salt, and pepper keep the flavor simple but savory. Feel free to add garlic powder, cayenne, or Italian seasoning if you want to switch it up.
- Parsley: Fresh parsley is optional and just adds a little color at the end. You can skip it or swap in chives or dried herbs if you prefer.
FAQs
Can I make cornflake chicken in the air fryer?
Yes! Place the coated chicken in a single layer in the air fryer basket and cook at 400°F for about 10 to 12 minutes, flipping halfway through, until golden and cooked through to an internal temperature of 165°F.
How do I keep the coating crispy?
For the crispiest coating, crush the cornflakes into coarse crumbs instead of fine powder. Lightly spraying the tops with cooking spray before baking also helps them brown and crisp up.
Can I use chicken breasts instead of tenders?
Yes. Just cut boneless, skinless chicken breasts into even strips so they cook evenly.
Can I make this gluten-free?
Yes, just use certified gluten-free cornflakes. Everything else in the recipe is naturally gluten-free, but always double-check labels to be sure.
Can I make cornflake chicken ahead of time?
You can coat the chicken ahead of time and store it covered in the refrigerator for a few hours before baking. For the best crunch, bake just before serving.
What to Serve with Cornflake Chicken
Cornflake chicken is crispy, flavorful, and pairs well with all kinds of simple sides and dipping sauces. It works for weeknight dinners, lunch plates, or easy family meals. Serve it with:
- Dipping sauces like ranch dressing, creamy honey mustard sauce, BBQ sauce, or ketchup
- Mashed potatoes or roasted potatoes
- Macaroni and cheese or buttered noodles
- Vegetables like broccoli, roasted green beans, or air fryer carrots
- Simple side salad or coleslaw for a lighter side
- Corn on the cob
How To Store & Reheat Cornflake Chicken
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or air fryer so the coating stays crispy.
To reheat, bake at 375°F for about 8 to 10 minutes or air fry at 350°F for a few minutes until warmed through. Avoid microwaving if possible, since it can soften the coating.
Cornflake Chicken
Ingredients
- 1 ¼ pounds chicken tenders, or boneless skinless chicken breasts cut into strips
- ½ cup whole milk
- 2 large eggs
- 4 cups (112 g) cornflakes
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 tablespoon chopped fresh parsley, optional (for garnish)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with foil and coat generously with cooking spray.
- In a shallow bowl, whisk together the milk and eggs until fully combined. Set aside.
- In a food processor, pulse cornflakes, paprika, onion powder, salt, and pepper until coarse crumbs form. (You can also place everything in a zip-top bag and crush with a rolling pin.)
- Pour the cornflake mixture onto a large plate or shallow dish.
- Season the chicken tenders lightly with extra salt and pepper.
- Dip each piece of chicken into the milk and egg mixture, letting the excess drip off.
- Press the chicken into the cornflake crumbs, coating both sides evenly.
- Arrange chicken in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
- Bake for 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
- Sprinkle with parsley if desired and serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
