If you love extra crispy chicken, this Cornflake Chicken needs to be on your dinner menu. It’s golden and crunchy on the outside, juicy on the inside, and always a hit with both kids and adults.
Using cornflakes gives the chicken that irresistible golden crunch you just can’t get with regular breadcrumbs.
It’s easy enough to make on a busy weeknight, but it’s guaranteed to steal the show, even with the pickiest eaters.
Serve it with your favorite dipping sauce or turn it into chicken and waffles. Whether it’s a quick dinner or a weekend meal, you can’t go wrong.
Ingredients You’ll Need
- Chicken. I like using chicken tenders because there’s less prep involved. If you’re using chicken breasts, simply cut them into strips.
- Cornflakes. Use plain cornflakes, not the sweetened kind. Crush them into coarse crumbs.
- All-purpose flour. Helps the coating stick to the chicken.
- Eggs. Help the cornflake coating adhere.
- Seasonings. You’ll use the same blend of paprika, garlic powder, onion powder, salt, and black pepper for both the chicken and the cornflake coating. That way, every layer has flavor.
How to Make Cornflake Chicken
1. Mix the seasoning
Stir together the paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
2. Crush the cornflakes
Place the cornflakes in a large zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. Leave some larger pieces for the crispiest coating.
3. Season the chicken
Pat the chicken dry with paper towels, then season both sides with half of the seasoning mixture.
4. Prepare the breading station
Place the flour in one shallow bowl and the beaten eggs in a second. Combine the crushed cornflakes with the remaining seasoning mixture in a third bowl.
5. Bread the chicken
Dredge each piece of chicken in the flour and shake off the excess. Dip it into the beaten eggs, then press it firmly into the seasoned cornflakes until evenly coated on all sides.
6. Fry or bake
For frying, cook the chicken in 350°F oil for 3 to 4 minutes per side until golden brown and cooked through.
For baking, arrange the chicken on a wire rack set over a baking sheet, spray both sides with cooking spray, and bake at 425°F for 15 to 18 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
Tips for the Crispiest Cornflake Chicken
- Leave the cornflakes chunky. Don’t crush them into fine crumbs. Larger pieces create a crunchier coating.
- Pat the chicken dry first. Removing excess moisture helps the seasoning and coating stick better.
- Don’t overcrowd the pan. Fry in batches to keep the oil at the proper temperature and ensure even browning.
- Check the internal temperature. The chicken is done when it reaches 165°F. An instant-read thermometer is the easiest way to check.
- Use a wire rack. After frying, place the chicken on a wire rack instead of paper towels to keep the coating crisp. If baking, use a wire rack set over a baking sheet so hot air can circulate around the chicken.
What to Serve with Cornflake Chicken
Dipping Sauces
- Honey mustard
- Ranch dressing
- Barbecue sauce
- Spicy mayo
- Hot honey
Serving Ideas
- Chicken and waffles with maple syrup or hot honey
- French fries or potato wedges
- Coleslaw
- Mac and cheese
- Mashed potatoes
How to Store Cornflake Chicken
Cornflake chicken is at its crispiest fresh, but leftovers still keep well.
To Store: Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Place the pieces in a single layer or separate layers with parchment paper to help preserve the coating.
To Reheat: Air fry at 375°F for 4 to 6 minutes or reheat in the oven at 350°F for 10 to 15 minutes.
Try These Easy Chicken Recipes Next
Crispy Cornflake Chicken Tenders
Ingredients
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 pounds chicken tenders or boneless skinless chicken breasts, cut into strips
- ½ cup all-purpose flour
- 2 large eggs beaten
- 5 cups cornflakes crushed into coarse crumbs
- Oil for frying or baking
Instructions
- In a small bowl, stir together the paprika, garlic powder, salt, and black pepper.
- Place the cornflakes in a large zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan.
- Pat the chicken dry with paper towels. Season both sides of the chicken with half of the seasoning mixture.
- Place the flour in one shallow bowl. Beat the eggs in a second shallow bowl. In a third shallow bowl, combine the crushed cornflakes with the remaining seasoning mixture.
- Working one piece at a time, dredge the chicken in the flour and shake off any excess. Dip it into the beaten eggs, allowing the excess to drip off. Press the chicken firmly into the seasoned cornflakes until evenly coated on all sides.
- To Fry: Heat about 1 inch of neutral oil in a large skillet to 350°F. Working in batches, fry the chicken for 3 to 4 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a wire rack while you fry the remaining batches.To Bake: Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top. Arrange the chicken in a single layer on the rack and lightly spray both sides with cooking spray. Bake for 15-18 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
