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Cornflakes are the main ingredient in the breading on this easy baked chicken recipe. Use this Cornflake Chicken recipe with chicken breasts, thighs or chicken tenders. You may also like our buttermilk chicken.
If you’re looking for an alternative to fried chicken, give this baked cornflake chicken a try. You may be surprised at how similar this chicken, which bakes in a little bit of melted butter, tastes to fried chicken. It’s an easy dinner idea that the kids will love!
Mix cornflake crumbs together with your favorite spices for a delicious coating to baked chicken. We needed about 3 cups of whole cornflakes to get about 2 cups of cornflake crumbs. Kellogg’s actually sells cornflake crumbs for the purpose of coating chicken and using in recipes, so if you make this often, it may be worth buying. We just put whole cornflakes in a baggie and crush them with a cup or rolling pin.
We like to add paprika, salt, pepper and dry mustard to the cornflake crumbs for flavor. This gives it a classic fried chicken taste.
*Note…be sure the crumbs are crushed up finely. Otherwise the spices will fall to the bottom of the bowl and not get on the chicken. If you have spices left in the bowl after you coat the chicken, sprinkle them on top of the chicken so all of that flavor gets used!
Although fried chicken is delicious, baking chicken in the oven can be just as flavorful, with less fat. Is this baked chicken healthy? Well…it does have ¼ cup butter that the chicken bakes in, but I’d say it’s a healthier replacement to frying chicken at home or buying fried chicken at a restaurant. And trust me…it’s so, so good!
Making chicken with cornflakes is easy! Prep the chicken by pound it to the same thickness throughout. You can do this with the flat edge of a meat tenderizer. The chicken breasts we usually buy are huge. I cut them in half, then pound out each half until it is about ¾ inch thick. This will help the chicken bake evenly.
After the chicken is pounded, you’ll dip it in buttermilk, then in the corn flake crumbs. Turn the chicken to coat it all over.
Melt the butter right in the baking pan (while the oven is heating) and place the chicken in the pan.
We bake the chicken (with the pan covered in foil) at 350 degrees Fahrenheit for 30 minutes. Then we take off the foil, flip the chicken (we use these tongs to turn the chicken) and cook for an additional 20-25 minutes until the chicken tests done. Turning the chicken and taking off the foil allows the chicken to crisp up a a bit. The exact time it takes for the chicken to be done will depend on how thick the chicken is, so watch it carefully. You’ll want the chicken to test at 165 degrees Fahrenheit internally.
**We LOVE our Thermoworks ThermaPen to quickly test meat temperatures. This probe thermometer is AMAZING. Get it here.**
This chicken is the best when it is served immediately. We do warm it up and serve it as leftovers, but the coating is not at all crispy when you warm it up.
Absolutely love this recipe. I used a butterflied boneless chicken breast that I had leftover from another recipe so I did not need to pound the chicken breast or flip which reduced cooking time and left the top super crispy. Don’t skip heating the butter in the baking dish. This is definitely a flavor booster. I was impressed how crispy it turned out, especially covered with foil. My husband loved this too, so it is now on my weeknight go to recipe list. *Total baking time was 25 minutes for the butterflied breast.
Really enjoyed this recipe. A family member is gluten intolerant so this worked for all of us. Tasty!
Thanks! A delicious Saturday dinner!
I did not have buttermilk, and would hate to waste what may not be used…I added a tablespoon of vinegar to regular milk then proceeded with recipe. So tasty!
Will plan to add this recipe to my family favorites. Thank you! 😀