Baked Cornflake Crusted Chicken
There’s nothing better than a dinner recipe that’s easy, healthy, and that everyone in the family raves about! Meet Baked Cornflake Crusted Chicken!
How to Make Baked Cornflake Crusted Chicken
You can cut your chicken into strips for chicken tenders, or into chunks to make chicken nuggets like I did.
Whichever you or your family prefers.
The breading is literally just Cornflake cereal ground up in the food processor with a few seasonings.
I cut the down on the dishes by adding egg to my bowl of cut up chicken breasts instead of dipping and breading by hand.
Just transfer a few pieces of chicken into bag of Cornflake crumbs, shake and place on your baking sheet.
Once the chicken is breaded, press any extra crumbs onto the chicken.
You could also sprinkle with some fresh thyme, but this is optional.
Now they are ready for the oven.
Bake at 450 for 20-25 minutes.
Little golden nuggets of crispy, crunchy perfection right there!
Serve Cornflake Crusted Chicken with your favorite dipping sauce or just plain.
I set out all the sauces in my fridge and it’s kinda fun watching everyone experiment with different sauces and sauce combos.
Also, I made a very simple Dijon Maple sauce that was amazing!
More recipes to try like Baked Cornflake Crusted Chicken…
Air Fryer Bang Bang Chicken Bites
The flavor of this sauce is amazing, if you don’t have an air fryer they can easily be baked in the oven.
Air Fryer General Tso Chicken
Super easy to make and for sure is healthier than the take out version.
Another must try recipe similar to cornflake crusted chicken, is kid friendly Cap’n Crunch Chicken.
Buttermilk Ranch Chicken is an easy weeknight dinner as well.
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Easy Air Fryer Recipes
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Baked Cornflake Crusted Chicken
Chicken breaded in crushed corn flake cereal and baked until crunchy
Ingredients
Baked Cornflake Crusted Chicken
- 1 pound chicken breasts cut into cubes or strips
- 3 cups cornflakes
- 1 egg beaten
- salt, pepper, Optional: fresh thyme
Maple Dijon Sauce
- 1/2 cup real maple syrup
- 1/2 cup dijon mustard
- 1 Tbsp mayo or light mayo
- Optional: a bit of horseradish sauce if you like a little kick
Instructions
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Pulse the cornflakes in a food processor with a few sprinkles of salt and pepper, feel free to add any other seasonings of your choice. Put in a gallon size baggie.
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Put the chicken in a bowl and add a beaten egg and a few sprinkles of salt and pepper (hot sauce is a good addition here as well)
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Put the egg coated chicken into the bag of breadcrumbs and toss to coat. Put the chicken on a baking sheet, using one hand to press the crumbs into the chicken. Repeat until all the chicken is breaded. (Tip: I try to use the wet hand, dry hand method when breading anything. Keep one hand clean and the other hand to do the breading)
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Bake at 450 for 20-25 minutes (no need to flip)
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Serve with your favorite dipping sauce or whisk together the ingredients above for the Maple Dijon sauce. Optional: sprinkle with fresh thyme.
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