Cornflake Chicken
Chicken pieces dipped in egg and crushed cornflakes, baked until the coating is crisp and deep gold.
Photograph credit: Corn flaked chicken by Deepak Giri · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Where This Goes Wrong
Leave the flakes coarse.
Press the coating on.
If your oven runs hot, check at 20 minutes.
Bake on a rack so the base stays crisp.
Making Cornflake Chicken
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Heat the oven to 200°C / 390°F and put a rack over a tray. Crush the cornflakes by hand in a bag, leaving some coarse pieces.
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Mix the flour with the paprika, salt and pepper on a plate.
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Dip the chicken strips in flour, then egg, then press firmly into the cornflakes.
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Set on the rack, drizzle with the oil and bake for 25 minutes until deep gold and no pink remains.
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Why the Method Works
A weeknight dish for a table of four, and one that children tend to eat without argument. The coating is the whole point: it crunches like fried chicken without the oil.
Use plain, unsweetened cornflakes and crush them by hand in a bag, leaving some pieces the size of a coin. Fine crumbs go soft. Coarse flakes stay crisp. Dip the chicken in seasoned flour, then beaten egg, then press it into the flakes. Press, do not just roll. The flakes need to stick.
Set the pieces on a rack over a tray so the heat reaches underneath. Spray or drizzle with a little oil. Bake at 200°C / 390°F for 25 minutes. If your oven runs hot, check at 20 minutes, because cornflakes brown fast and the edges can scorch.
The chicken is ready when the coating is deep gold and the juices run clear. Season the flour as well as the chicken, since the coating is where most of the flavour sits.
Leftovers, Reheating and Keeping
Keeps in the fridge for 2 days. Reheat in a hot oven to restore the crunch.
Serving Cornflake Chicken
- Honey mustard dip
- Coleslaw
- Corn on the cob
- Oven chips
Sides from the same cuisine on this site: Creamy Coleslaw, Boston Baked Beans, 3 Ingredient Biscuits.
Cornflake Chicken Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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