Cornflake Chicken Recipe
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!
Servings: 6 pieces
Ingredients
- 3 chicken breasts sliced in half to make two thinner chicken "cutlets"
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large eggs
- ¼ cup buttermilk
- 3 cup cornflakes crushed
- 2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place a cooling rack over/inside a large baking pan and set aside. (Cooking on top of a cooling rack allows for all sides of the cornflake coating to get crispy)
- Pat the chicken dry using paper towels, then season both sides of the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika.
- Whisk the eggs and buttermilk in a large shallow bowl. In a separate bowl, stir the cornflakes and Italian seasoning.
- Dip the chicken pieces, one at a time, first in the egg mixture and then in the cornflakes.
- Transfer the chicken to the prepared baking sheet and bake for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit as measured by a digital meat thermometer. Garnish with fresh parsley, if desired.
Notes
- Transfer leftovers to an airtight container and place in the refrigerator for up to 4 days.
- Cooking times may vary depending on how thick your chicken is.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 590mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 5mg
