Cornflake Chicken

This recipe for Cornflake Chicken uses thinly sliced juicy chicken breasts coated in seasoned crunchy cornflakes and baked to crispy perfection. It’s quick and easy to make and loved by the whole family!

Cornflake chicken is a healthier, less complicated version of fried chicken. Its tender, juicy interior and crispy, flavorful crust make it more exciting than regular baked chicken breasts with minimal additional time or effort. Plus, my kid thinks he’s eating fried chicken tenders (when he’s not), which basically qualifies me as a badass.

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

• Chicken: This recipe can be made using chicken breasts, thinly sliced chicken breast cutlets, chicken tenders, or bone-in chicken pieces like chicken thighs or chicken legs. The instructions for this particular post are for thinly sliced chicken breast cutlets.
• Cornflakes: The cornflakes are crushed to create a crispy, slightly sweet coating. They can be crushed fine (breadcrumbs), but I recommend a flakier texture, similar to Panko breadcrumbs (or even a little bigger).
• Seasonings: This recipe calls for a simple, flavorful, savory combination of salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning.
• Eggs: The eggs work as a binding agent, helping the cornflakes to stick to the chicken pieces.
• Buttermilk: Buttermilk (or milk) thins the egg mixture, making it easier to coat the chicken evenly.

Chicken Tenders vs. Chicken Breasts?

A chicken tender is the strip of meat found just below each chicken breast. Small and thin and, as the name suggests, even more tender and juicy than chicken breasts, they are ideal for recipes like cornflake chicken, as they cook quickly. Thinly sliced chicken breasts, however, work just as well. If you can find a pack of chicken tenders, however, that’s always my top choice (sometimes I have luck at Trader Joe’s).

How to Crush Cornflakes for Chicken

The easiest way to crush cornflakes is in a food processor. That said, I hate cleaning my food processor if I don’t have to, so I’ll usually add my cornflakes to a large plastic ziptop bag and use a rolling pin to make coarse crumbs.

How to Make Cornflake Chicken (Baked)

1. Prepare the chicken: Preheat the oven to 350 degrees Fahrenheit and place a cooling rack over a large baking pan. Meanwhile, pat the chicken dry with paper towels and season both sides of the chicken cutlets with salt, pepper, garlic powder, onion powder, and paprika. 

2. Prepare the dredging stations: Whisk the eggs and buttermilk in a large shallow bowl. In a separate bowl, combine the crushed cornflakes and Italian seasoning.

3. Dredge the chicken: Working with one piece of chicken at a time, dip each piece in the egg mixture. Allow any excess egg mixture to drip back into the bowl before coating it with the crushed cornflakes.

4. Bake: Transfer the breaded chicken pieces to the prepared baking sheet. Bake for 15-20 minutes or until the chicken’s internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. 

Air Fryer Cornflake Chicken

To make this cornflake chicken recipe in the air fryer, prepare the chicken as outlined in the recipe instructions below, then preheat your air fryer to 375°F (190°C). Lightly spray the inside of the air fryer basket with non-stick spray and place the coated chicken in the basket in a single layer. You will probably have to cook your chicken in batches.

Tip: For crispy tops, lightly spray the tops of the chicken with non-stick cooking spray.

Cook the chicken at 375°F (190°C) for 8 minutes. Then, flip the chicken breasts and cook for an additional 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. 

Serving Suggestions

I always serve cornflake chicken with at least 1-2 dipping sauces. Favorites include honey mustard sauce, chipotle ranch, Copycat Chick-fil-A sauce, Mississippi comeback sauce, and garlic aioli. Sometimes I’ll pair it with a side salad or go all-out with classic fries, sweet potato fries, or tater tots.

Storage and Reheating

Transfer leftover cornflake chicken to an airtight container and place in the refrigerator for up to 3-4 days. For longer storage, you may wish to freeze the chicken. To freeze, individually wrap each piece of chicken in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Transfer to the freezer for up to 2-3 months.

When ready to reheat, you may do so in the microwave, oven, or air fryer. Note that microwaving will result in a soggy crust. To reheat in the oven, place the chicken on a baking sheet lined with foil or parchment paper and heat for about 15-20 minutes, or until the chicken is heated through and crispy. For the air fryer, reheat at 375°F (190°C) for 5-7 minutes. If reheating from frozen, allow the chicken to thaw in the refrigerator overnight, first, before reheating.

More Chicken Recipes

• Chicken Cordon Bleu
• Air Fryer Chicken Legs
• Chicken Fried Chicken Recipe
• Baked BBQ Chicken
• Parmesan Crusted Chicken