Cornflake Chicken is so easy and delicious! This tender, juicy, baked chicken breast has a perfectly crispy coating made out of a layer of Cornflake cereal. It is sure to become a family favorite! (I first shared this recipe on Recipe Girl where I am a contributor.)
Breaded chicken breasts are a classic and this baked Cornflake Chicken recipe is one of my favorites! Who doesn’t love a tender and juicy piece of chicken with a crispy coating?! Serve it with a side of Green Beans or Poppy Seed Spinach Salad and some Garlic Roasted Red Potatoes and you’ve got a meal that’s dinner party worthy.
Baked Cornflake Chicken
This chicken dish is so simple yet so delicious! I love a good piece of fried chicken, but this baked cornflake chicken is a leaner option and still just as tender, juicy, and crispy. I also detest the clean up of frying food and the fact that everything smells like oil so this chicken is a definitely winner in my house.
How to Make Cornflake Chicken:
- Crush up the cornflakes. This can be done in a food processor, blender, or with a plastic bag and rolling pin. Crush them to crumbs but still have some small flakes.
- Mix the cornflakes with the spices. In another bowl, beat the eggs.
- Before dipping the chicken, pat it dry with paper towels. This helps the egg to stick better.
- Dip each chicken breast in the beaten eggs and then press into the cornflake mixture. Flip and press again. If you didn’t get full coverage, keep pressing and flipping.
- Place the chicken on a baking sheet or in a 9×13 inch baking pan and bake for 25-30 minutes. Cooking time will depend on the size and thickness of the chicken breasts.
How to bake tender and juicy chicken breasts:
The first step is prepping the chicken. To make sure that the chicken breasts cook evenly, pound down the thicker end. Pounding the chicken also tenderizes the chicken by breaking down the connective tissues. You can do this with a meat mallet or a rolling pin. So that chicken juice doesn’t splatter everywhere while pounding, place plastic wrap on top of the chicken or place the chicken in a plastic bag and then pound.
Coating the chicken helps to seal in the chicken juices. By dipping the chicken in the beaten egg and then adding a thick coat of cornflakes, you are helping to keep the chicken juices sealed in.
How to cook chicken faster:
To shorten the cooking time, you can pound the chicken thinner, slice the chicken in half, or cut it up into strips about the size of chicken tenders. Depending on how thick your pieces of chicken are, your chicken will be done around 20 minutes. I recommend using a meat thermometer to ensure chicken is cooked to 165 °F.
Can I make substitutions?
Yes! You can still achieve a crispy coating even if you don’t have cornflakes on hand. Substitute cornflakes with Panko crumbs or crushed crackers.
If you’re looking for more healthy chicken breast recipes, try these:
- Baked Chicken Parmesan Spaghetti Squash
- Napa Valley Chicken
- Lemon Chicken Piccata
- Honey Garlic Chicken & Asparagus
- Summer Parmesan Chicken
- Italian Grilled Chicken
- Butter Pecan Chicken
TOOLS USED TO MAKE BAKE CORNFLAKE CHICKEN:
9×13 inch casserole dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
Rolling Pin– Rolling pins are great for cinnamon rolls and sugar cookies but also for pounding and crushing!
Meat Mallet– I love this heavy weighted meat mallet. One side is flat to help even out the thickness of chicken and the other side is spiked to tenderize meats.
Instant Read Thermometer– Every kitchen needs a thermometer and this one reads the temperature instantly. I love this for checking meats or even when making sauces, syrups, candy, and breads.
Baked Cornflake Chicken
- 6 boneless, skinless chicken breast halves (about 2 pounds)
- 3 cups cornflakes
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1/4 cup butter melted
- Preheat oven to 400 degrees F.
- Place cornflakes in a Ziploc bag or a food processor and crush into crumbs/small flakes. Mix in a bowl with Italian seasoning, garlic salt, and black pepper. Place eggs in another bowl and beat.
- Pat the chicken breasts dry with paper towels. Dip each breast into the egg and then press it into the cornflake mixture, flip and press the other side. You may need to repeat pressing it in the cornflakes to make sure it is completely coated.
- Place chicken in a greased 9x13 inch pan or on a baking sheet. Drizzle the butter over the top. Bake for 25-30 minutes or until internal temperature reaches 165 °F.