Cheddar Chicken Crunch
Get ready to elevate your dinner game with this irresistible Cheddar Chicken Crunch recipe—a delectable fusion of tender, juicy chicken breasts coated in a crispy, cheesy crust. This crowd-pleasing dish combines the bold flavors of sharp cheddar cheese and crunchy crushed cornflakes, perfectly seasoned with garlic powder, paprika, and black pepper for a mouthwatering kick. The secret? A simple three-step breading process that creates layers of flavor and texture, finished with a buttery drizzle for that extra golden crisp. Quick to prepare and oven-baked to perfection in just 30 minutes, this recipe is a surefire family favorite that pairs wonderfully with fluffy mashed potatoes, fresh green salads, or roasted veggies. Perfect for busy weeknights or casual entertaining, this Cheddar Chicken Crunch will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups shredded sharp cheddar cheese
- 1.5 cups crushed cornflakes
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons unsalted butter
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray.
In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
In another shallow bowl, whisk together the eggs and milk until well combined.
In a third shallow bowl, mix the shredded cheddar cheese and crushed cornflakes together.
Pat the chicken breasts dry with paper towels. Coat each piece of chicken in the flour mixture, ensuring it is evenly covered. Shake off any excess flour.
Dip the floured chicken into the egg mixture, ensuring it is completely covered, and then press it into the cheddar-cornflake mixture. Press firmly to ensure the coating adheres well.
Place the coated chicken breasts on the prepared baking sheet. Repeat the coating process for all the chicken pieces.
Melt the butter and drizzle it evenly over the tops of the coated chicken. This helps create a golden, crispy crust.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the crust is crispy and golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Serve warm with your choice of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.8 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 456 mg | 35% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 546 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
