Ultra crispy-and so delicious, cornflake chicken is just the easy you dinner you need this week! Each chicken breast is coated in cornflakes and savory seasonings for both the best texture and flavor! Even your pickiest of eaters will be singing its praises.
Cornflake chicken is a crispy, delicious dish that the whole family will love. It’s made by coating boneless, skinless chicken breasts in a mixture of crushed cornflakes, paprika, garlic powder, onion powder, oregano, salt, and pepper. The cornflake crumbs stick to the chicken, creating a golden, crunchy coating when baked in the oven. The result? Juicy, tender chicken wrapped in a satisfyingly crispy shell.
Why is cornflake chicken so irresistible? Well, it’s all in the flavor! The spices and herbs give the chicken a mouthwatering taste that will make your taste buds do a happy dance. Paprika adds smoky goodness, garlic and onion powders bring savory flavor, oregano adds a fresh kick, and salt and pepper tie everything together. Each bite is the perfect contrast of a crispy exterior and juicy chicken goodness inside.
Prepare for a taste experience that will make your mouth water! The ingredients in cornflake chicken work together to make a dish that is irresistibly crispy and tasty.
Thanks for reading! Today I’m going to share my favorite recipe for making the sturdiest, tastiest fried chicken you’ve ever had. The secret is corn flakes! Yes, those breakfast cereal flakes are the BEST thing to put on fried chicken. My family fights over the last piece every single time I make this for them.
Why Corn Flakes Make Amazing Fried Chicken
Before we dive into the recipe, let’s talk about why corn flakes are so awesome for chicken:
- They’re SUPER crunchy – way crunchier than regular breadcrumbs
- They have this slightly sweet flavor that works magic with chicken
- The golden color is just gorgeous on the plate
- They don’t absorb as much oil, making them a bit healthier
- You probably already have them in your pantry!
When I first made this recipe, my kids were like, “Corn flakes on chicken? Really?” But after one bite, they were sold. Now they ask for it at least twice a month.
What You’ll Need
Let’s gather up our ingredients before we start cooking
For the chicken
- 8 pieces of chicken (I like using thighs and drumsticks, but you can use whatever)
- 4 cups corn flakes
- 2 large eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika (smoked paprika works amazing too!)
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional if you like heat)
- Vegetable oil for frying
For a simple dipping sauce (totally optional but YUM)
- 1/2 cup mayo
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp hot sauce
Step-by-Step Instructions
Alright, now let’s make some amazingly crispy corn flake fried chicken!
1. Prep the Chicken
First thing’s first – we need to make sure our chicken is ready to go:
- Pat the chicken pieces dry with paper towels. This is super important for getting that crispy crust!
- Season the chicken directly with a bit of salt and pepper (not too much, since we’ll have seasoning in the coating too).
- Let the chicken sit at room temperature for about 20-30 mins. This helps it cook more evenly.
2. Create Your Dredging Station
Now we’re gonna set up a little assembly line:
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Mix the flour with half of the spices in a shallow dish. Use 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of cayenne, if you want.
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In another dish, whisk together the eggs and milk until well combined.
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For the corn flakes – this is the fun part! Put them in a ziplock bag and crush them using a rolling pin. Don’t pulverize them completely – you want some bigger pieces for extra crunch! Pour the crushed corn flakes into a third dish and mix in the remaining spices.
3. Coat That Chicken!
Time to get our hands messy:
- Take each piece of chicken and dredge it in the flour mixture, shaking off any excess.
- Dip it in the egg mixture, making sure it’s fully coated.
- Finally, press it into the corn flake mixture, really packing those flakes on there.
- Place the coated chicken on a wire rack and let it sit for about 10 minutes. This helps the coating stick better during frying.
4. Fry to Perfection
Now for the main event:
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Heat about 1 inch of vegetable oil in a large, deep skillet to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of bread in – it should sizzle and turn golden in about 60 seconds.
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Carefully place a few pieces of chicken in the hot oil (don’t overcrowd!). Fry for about 7-8 minutes on each side for larger pieces, or 5-6 minutes for smaller pieces. The coating should be golden brown and crispy, and the internal temperature should reach 165°F (74°C).
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Transfer the fried chicken to a clean wire rack over a baking sheet (not paper towels – that makes it soggy!).
5. Baking Option (For the Health Conscious)
If you’re trying to be a bit healthier, you can bake these instead:
- Preheat your oven to 400°F (200°C).
- Spray a baking sheet with cooking spray or line with parchment.
- Place the coated chicken on the sheet and spray the tops lightly with cooking spray.
- Bake for 45-50 minutes, flipping halfway through, until golden and cooked through.
The baked version isn’t quite as crispy, but it’s still super tasty and uses way less oil!
Tips for the BEST Corn Flake Fried Chicken
Over the years, I’ve learned a few tricks that really make this recipe shine:
- For extra flavor, marinate the chicken in buttermilk overnight before coating.
- Make sure your oil isn’t too hot or the coating will burn before the chicken is cooked through.
- Don’t throw away those little corn flake bits at the bottom of the bag – they’re perfect for sprinkling over salads or roasted veggies!
- If you’re serving a crowd, you can keep the chicken warm in a 200°F oven while you finish frying the rest.
- This chicken stays crispy even when cold, making it PERFECT for picnics or lunch boxes the next day.
My Family’s Reaction
“Wow, this is better than fast food!” my husband said the first time I made it. My kids fight over who gets the last piece, and my neighbor asked for the recipe when I brought some to their barbecue last summer. It’s that good, I promise!.
What to Serve With Your Corn Flake Fried Chicken
This chicken pairs perfectly with:
- Classic mashed potatoes and gravy
- Creamy coleslaw
- Mac and cheese
- Cornbread
- Biscuits and honey
- A simple green salad to balance out all that crispy goodness
The Secret to Reheating
If you somehow have leftovers (which rarely happens in my house!), the best way to reheat is:
- Preheat your oven to 375°F (190°C)
- Place the chicken on a wire rack over a baking sheet
- Bake for 10-15 minutes until heated through and crispy again
DO NOT use the microwave unless you enjoy sad, soggy chicken!
Troubleshooting Common Problems
Sometimes things don’t go as planned. Here’s how to fix common issues:
Coating falls off during frying:
- Make sure to pat the chicken very dry before starting
- Let the coated chicken rest before frying
- Don’t flip the chicken too early in the frying process
Chicken burns on outside but isn’t cooked inside:
- Your oil is too hot – lower the temperature
- Consider par-cooking the chicken in the oven first, then frying
Not crispy enough:
- Your corn flakes might be crushed too finely
- The oil might not be hot enough
- You might be overcrowding the pan
Variations to Try
Once you’ve mastered the basic recipe, get creative!
- Add a tablespoon of ranch seasoning to the corn flake mixture
- Mix in some grated parmesan cheese with the corn flakes
- Use honey BBQ flavored corn flakes for a different twist
- Add some finely chopped fresh herbs like rosemary or thyme
- Try it with different parts of the chicken, or even chicken tenders for the kids
Final Thoughts
I’ve tried a LOT of fried chicken recipes over the years, but this corn flake version is hands down my family’s favorite. The crunch is unbeatable, and it’s actually easier than traditional fried chicken because the coating sticks so well.
Next time you’re craving something crispy and delicious, skip the drive-thru and give this a try. Your family will think you’re a kitchen genius, and nobody has to know how simple it really is!
Happy cooking, friends!
This recipe makes about 8 pieces of chicken and takes approximately 30 minutes to prep and 20-30 minutes to cook.
How to Make Crispy Cornflake Chicken
With a simple recipe that only needs a little over 30 minutes to make, you can enjoy a tasty treat without having to spend a lot of time in the kitchen. You get the perfect breaded chicken without the mess of deep frying!.
- Heat the oven and get the pan ready. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place an oven-safe wire rack over the sheet.
- Prepare the chicken by cutting each breast in half, making 6 equal pieces. Set these aside.
- Egg Mix: In a medium-sized shallow bowl, whisk the eggs and milk together. Set this bowl aside.
- Mixture of Cornflakes: Put the cornflakes, paprika, garlic, onion, oregano, salt, and pepper in a large plastic bag.
- Crush: Crush the cornflakes with a rolling pin and shake the bowl until the crumbs are all mixed together. Then pour the cornflake crumbs out into a large plate.
- To coat, dip your chicken in the egg mixture to cover it, then take it out and coat it well with cornflake crumbs, making sure both sides are covered.
- Add to Pan: Place the breaded chicken on the wire rack and pan that have been prepared. Do this with all of your chicken cuts.
- Coat all the chicken pieces with cooking oil spray and put them in the oven. Bake for 20 to 25 minutes, turning them over halfway through.
- Serve: Take the chicken out of the oven and let it cool for a few minutes before cutting it up.
Want to make the best cornflake chicken ever? Here are some tips that will help you get it crispy and golden every time.
- Cornflakes should be rolled out with a rolling pin or quickly chopped up in a food processor, but not too much. You want a coarse crumb texture that gives you that satisfying crunch without turning into a powdery mess.
- Coat Fully: Don’t be shy when you dip your chicken in the egg and cornflake mix; cover all of it, making sure every nook and cranny gets some love. Don’t be afraid to press those crumbs into the chicken to make them stick.
- Add Some Oil: Before you put your breaded treats in the oven, give them a quick spray of cooking oil or oil. This extra touch helps them turn perfectly golden brown.
- Put your breaded chicken on a wire rack that is set over a baking sheet. With this clever set-up, hot air can move around the chicken so it cooks evenly.
If you have cornflake chicken left over, don’t throw it away! It makes a great quick and easy lunch.
- To store cornflake chicken in the fridge, let it cool down and then put it in a container or bag that won’t let air in. Put it in the fridge, and it will last for three to four days. To keep the chicken crispy, just reheat it in the oven or toaster oven when you’re ready to eat the leftovers.
Cornflakes Fried Chicken Recipe / Crispy Fried Chicken Recipe #28
FAQ
How do you make fried chicken with corn flakes?
Coat chicken with flour then with the egg and milk, then with the Kellogg’s® Corn Flakes. Pat Kellogg’s® Corn Flakes onto the chicken to make sure it adheres well. 7. Coat the chicken pieces one at a time and cook for 9 to 12 minutes, or until golden brown and the internal temperature reaches 75°C.
Are corn flakes good for fried chicken?
Yes, cornflakes are a great ingredient for making fried chicken extra crispy.
Can I use cornflakes instead of breadcrumbs for fried chicken?
To coat the chicken in the cornflakes, it’s the same technique as coating it in breadcrumbs. So dredge the chicken in flour, then into beaten egg and finish in the crushed cornflakes.
Why isn’t my corn flakes sticking to my chicken?
Don’t skip the crushing step. Cornflakes are too large straight out of the box to cling to chicken effectively. Crushing them lightly helps them to adhere to the chicken. Just don’t get overzealous and crush them into a fine powder; the texture is the best part.