Cornflake Chicken — This cornflake baked chicken is so crisp on the outside you’d think it was fried! This meal comes together in under 30 minutes and is perfect for busy weeknights.
Easy Cornflake Chicken
I’ve made plenty of desserts with cornflakes but decided to branch out in a savory direction this time. The cornflakes, combined with panko bread crumbs, give the chicken fabulous crunch on the outside while the interior stays soft, juicy, and tender.
You’d swear it was fried, but it’s actually baked and is so much healthier. Score. Make sure you use panko bread crumbs rather than regular so you get the wonderful crispy effect.
This cornflake chicken recipe is easy, ready in under 30 minutes, made on a sheet pan, and cleanup is as easy as tossing away foil. It’s a perfect weeknight dinner recipe and way to jazz up your usual chicken.
The sauce is made with a combination of honey, soy sauce, and chili garlic sauce for heat and extra flavor. Look for chili garlic sauce in the Asian section of your regular grocery store.
Because chicken, cornflakes, and bread crumbs are all quite bland, the sauce is essential. It really makes the dish pop. Savory, garlicky, with honey and soy for an Asian flair.
What’s in Cornflake Chicken?
For the cornflake baked chicken and delicious Asian-inspired sauce, you’ll need:
- Chicken breast cutlets
- Kosher salt and pepper
- Smoked paprika
- All-purpose flour
- Panko bread crumbs
- Lite soy sauce
- Chili garlic sauce
- Fresh parsley
How to Make Cornflake Chicken
You’ll first need to season the chicken with salt, pepper, and paprika. Then you’ll want to put the beaten eggs, breadcrumbs and cornflakes, and flour into three separate bowls. Dredge each piece of chicken first in the flour, then the eggs, and finally the cornflake mixture before setting it onto a greased baking tray.
Bake the cornflake chicken for roughly 20 to 25 minutes, or until the outside is golden brown and the chicken is cooked all the way through. While the chicken bakes, whisk together the sauce and drizzle it over the chicken as soon as it’s finished baking. Cornflake baked chicken is best right away as the outside loses its crispness over time.
Can I Use Different Cuts of Chicken for This Recipe?
Yes, but keep in mind that the size of the chicken you use and whether it’s dark or white meat will affect the cook time.
Is There a Chili Garlic Sauce Substitute I Can Use?
If you can’t find chili garlic sauce at your grocery store, Sriracha may be substituted.
Tips for Making Cornflake Chicken
There’s no cornflake substitute for this recipe, so if you don’t have any on hand I’d wait to make this recipe until after your weekly grocery run. Also note that Frosted Flakes are NOT the same thing as cornflakes. Cornflakes aren’t sweet and are fairly neutral in flavor, which is why they work as a coating on the chicken.
You’ll also want to turn the chicken once during the baking process to ensure it cooks evenly throughout and that one side of the chicken doesn’t become more browned than the other.
If you have leftover cornflake chicken, I recommend reheating it a skillet with a little olive oil or in the oven so that the chicken doesn’t become rubbery and the cornflake coating mushy.
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Kicked Up Cornflake Chicken
- about 1.25 pounds boneless skinless chicken breasts cutlets, this was 9 pieces for me
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon smoked paprika, regular paprika may be substituted
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup cornflakes, crushed
- ⅓ cup panko bread crumbs
- ¼ cup honey
- 2 to 3 tablespoons lite soy sauce
- 1 heaping tablespoon chili garlic sauce, or to taste (sriracha may be substituted)
- 1 tablespoon fresh parsley, to taste
- Preheat oven to 425F, line a baking sheet with foil, spray with cooking spray; set aside.
- Evenly season the chicken with the salt, pepper, smoked paprika; set aside.
- To a medium bowl, add the flour. To a separate medium bowl, add the eggs and lightly beat. To a third medium/large bowl add the cornflakes (I crushed them in my fist), panko, and stir to combine.
- Dredge one piece of chicken through the flour, shaking off the excess. Dip in the egg and dredge through the cornflake-panko mixture. Press the mixture on fairly thick. Place chicken on prepared baking sheet and repeat with remaining pieces.
- Bake for about 20 to 25 minutes, or until crust is lightly golden and chicken is cooked through in the center, about 165F. Flip once midway through to ensure even cooking. Cooking time will depend on the thickness of chicken pieces, how much coating you pressed on, oven variances, etc. While chicken cooks, prepared the sauce.
- To a small bowl add the honey, soy sauce, chili garlic sauce, and whisk to combine. Taste sauce and make any necessary flavor adjustments if necessary.
- Remove chicken from the oven, evenly drizzle the sauce over chicken to taste, optionally garnish with parsley, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days, noting it will lose its crispiness as time passes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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