Cornflake Crusted Chicken
Crispy, golden, and irresistibly flavorful, Cornflake Crusted Chicken is a mouthwatering twist on classic baked chicken. This easy-to-make recipe transforms simple boneless, skinless chicken breasts into a crunchy delight by coating them in a perfectly seasoned blend of garlic powder, paprika, and crushed cornflakes. Skip the fryer—these tender, juicy chicken breasts bake to perfection in just 25 minutes, making them a healthier option without sacrificing flavor or texture. The secret to achieving that satisfying crunch is the double-dip technique: first in flour, then in an egg wash, followed by the cornflake coating. Perfect for weeknight dinners or family-friendly meals, this dish pairs wonderfully with your favorite dipping sauces and sides, like creamy mashed potatoes or a fresh garden salad. Ideal for those seeking quick, crispy baked chicken recipes with a touch of nostalgia!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 3 cups Cornflakes
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
- 2 tablespoons Vegetable oil (for greasing)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with vegetable oil.
Place the cornflakes in a large resealable plastic bag. Seal the bag and crush the cornflakes into fine crumbs using a rolling pin or your hands. Pour the crushed cornflakes into a shallow dish.
In a second shallow dish, combine the all-purpose flour, garlic powder, paprika, salt, and black pepper.
In a third shallow dish, whisk together the eggs and milk until well combined.
Pat the chicken breasts dry with paper towels. Dip one chicken breast into the seasoned flour, coating it evenly. Shake off any excess flour.
Next, dip the floured chicken breast into the egg mixture, ensuring it's fully coated.
Finally, press the chicken breast into the crushed cornflakes, patting to adhere the crumbs evenly to both sides.
Repeat the breading process with the remaining chicken breasts, placing each coated piece on the prepared baking sheet.
Lightly drizzle or spray the tops of the coated chicken breasts with vegetable oil to enhance crispiness during baking.
Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Pair with your favorite dipping sauce or side dish.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 2.4 g | ||
| Protein | 242.7 g | 485% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 203 mg | 16% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2190 mg | 47% | |
*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.
