This easy Cornflake Chicken recipe features tender pieces of chicken coated in a crunchy, perfectly seasoned mix of cornflakes and spices and baked to golden perfection. Juicy, flavorful chicken that the whole family will love!
Looking for more easy chicken recipes? Try my Chicken Stir Fry, Chicken Marinade and Chicken Piccata!
Cornflake Chicken Recipe
This quick and easy Cornflake Chicken recipe is about to become one of your go-to easy weeknight dinner options. Prep and cook time combined are less than 30 minutes and the flavor of this chicken is out of this world. The process is incredibly simple, the ingredients are easily attainable and the results speak for themselves: tender and juicy chicken loaded with flavor and a delightfully crunchy coating that the whole family will love.
In this recipe, the cornflakes are the breading for the chicken and gives the chicken a “fried” texture when it’s really just baked in the oven. Quick, easy and no mess! The cornflakes are combined with a savory blend of spices to create a perfect combination of flavors and texture.
Cooking With Cornflakes
Cornflakes are one of those often overlooked ingredients when it comes to savory applications. For those of you that have been following for some time, you are well aware that I adore cornflakes as a casserole topping. I use them in my Rotisserie Chicken Casserole and Chicken Broccoli Rice Casserole recipes and for many, that is where I converted you into cornflake lovers. They provide a deliciously crispy and crunchy topping and they are just as amazing in this recipe!
Dip, Dip Hooray!
These cornflake chicken tenders are made for dipping! Here are some of our favorite dips to serve alongside these cornflake crusted chicken strips:
Why You’ll Love This Recipe
Crunchy, flavorful, easy to make, this cornflake chicken tenders recipe is one the whole family will enjoy!
- Quick and Easy. Ready in under 30 minutes, this dish is perfect for busy weeknights.
- Kid-Friendly. Crispy texture, tasty flavor and perfect for dipping and eating with your hands – this recipe is absolutely a hit with kids!
- Versatility. This easy recipe can be served as a main dish or chop it up and turn that side salad into a meal! Absolutely delicious in wraps too!
How To Make Cornflake Chicken
This recipe transforms simple chicken tenderloins or chicken breasts into something extraordinary with its irresistibly crispy cornflake coating and a perfect blend of spices.
- Prep Your Ingredients: Combine the cornflakes and seasoning in a food processor and pulse until crumbled. Whisk half and half and eggs together in a shallow bowl.
- Coat the Chicken: Dip each chicken strip into the egg mixture, then dredge in the seasoned cornflakes.
- Bake: Bake on a foil lined baking sheet until golden and crispy (internal temperature should be 165°F.)
- Serve: Enjoy hot with a sprinkle of parsley and your favorite dipping sauce.
Storage Information
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to maintain crispiness.
To freeze uncooked chicken, prepare as directed and then instead of baking, place on a parchment lined baking sheet in the freezer for 30 minutes to flash freeze. Transfer to an airtight ziploc bag for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
To freeze cooked chicken, transfer to a freezer safe bag and freeze for up to 2 months. To reheat, place in the oven or air fryer until heated through.
Variations To Try
- Add some heat to these chicken strips by adding a bit of cayenne pepper to the cornflake mixture.
- Try subbing in fresh herbs for the Italian seasoning.
- Swap out the cornflakes for Panko breadcrumbs or Ritz crackers.
- Use chicken breasts or thighs instead of chicken tenderloins. Just pound to an even thickness and cut into strips.
What else can I use for instead of cornflakes?
We love cornflakes in this recipe but panko breadcrumbs, regular breadcrumbs or even crushed crackers will work instead.
Can I air fry this recipe?
Yep! In fact, my kids love to do this for after school. Air fry at 400°F for about 10 to 15 minutes, flipping halfway through, until golden and crispy. I like to spritz the cornflake chicken tenders with some nonstick cooking spray to help it get nice and crispy.
When is the chicken fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F.
Can I use chicken thighs?
Sure! Chicken thighs, breasts or tenderloins all work great in this recipe.
What is the best way to reheat leftovers?
We use the air fryer 90% of the time. It’s quick and easy and gets the chicken really crispy again. You can also reheat in the oven for about 10 minutes. Place on a wire rack over a baking sheet so there is good air flow and bake at 350°F until heat through.
Trish’s Tips and Tricks
- Using chicken breasts? Make sure to pound them into an even thickness before cutting to ensure a consistent cooking time.
- Make sure to coat the chicken generously before baking. If necessary, press the cornflake mixture firmly onto the chicken so it adheres well.
- Spray the chicken with nonstick cooking spray or drizzle with melted before for an extra crispy finish.
- Bake the chicken in a single layer with plenty of space between so the chicken can really crisp up.
- Don’t have a food processor? Use a rolling pin to crush the cornflakes in a ziploc bag.
More Chicken Favorites
Cornflake Chicken
Ingredients
- 1 ½ pounds chicken tenderloins or chicken breasts cut into strips
- 3 cups cornflakes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 large eggs
- ¾ cup half and half or whole milk
Garnish (Optional)
- 1 tablespoon parsley choipped
Instructions
- Heat oven to 425°F. Line a large baking sheet with foil or spray with non-stick cooking spray. Set aside.
- In a bowl of a food processor (or large ziploc bag), add the cornflakes, Italian seasoning, garlic powder, onion powder, smoked paprika, salt and pepper. Pulse (or crush) until only crumbles remain. Do not pulse it to a powder – you want to be able to see the cornflakes still. Transfer the mixture to a shallow dish.3 cups cornflakes, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- In a separate shallow dish, whisk together the eggs and half and half.2 large eggs, ¾ cup half and half
- Dip each piece of chicken into the egg mixture then in the cornflake mixture, making sure to thoroughly coat each piece of chicken. Place on the prepared baking sheet.1 ½ pounds chicken tenderloins
- Bake for 15 to20 minutes or until a meat thermometer reads 165°F when inserted into the center of the chicken.
- Remove from the oven and serve immediately with parsley and your favorite dipping sauce.1 tablespoon parsley
Shelley Finch-Wagner says
I was so excited to see your recipe for Corn Flake chicken. I grew up believing it was fried chicken.
My Grandma Robert’s recipe was really much simpler. It used a cube of melted butter and you only lightly smash your he corn flakes. We don’t really measure our seasonings. I generally add a good amount of Parmesan Cheese the container type, smoked paprika, onion powder, and garlic powder. Salt and pepper I leave for the table.
Mix the spices and flakes in a bowl. I generally cook a cut up chicken. I coat the pieces in butter and roll in flake mixture. Putting the whole chicken in a corning ware glass 9″ X 13″ pan. I cook for 1 hour at 350° and it’s perfect.
I also do home cute nuggets and strips. Which I coat in whole wheat flour prior to dipping in butter then corn flakes.
My 2 step sons always would request my chicken when the came to visit. Lol🐱