This recipe for cornflake chicken is strips of chicken breast coated in seasoned crushed cornflakes and baked to crispy perfection. These chicken fingers are easy to make and are a big hit with both kids and adults!
When I was growing up, one of my favorite meals that my mom used to make was cornflake chicken. She’d take whole pieces of chicken and coat them in cornflakes, then bake the chicken. These cornflake chicken tenders are an updated version of that recipe that my mom used to make, and it’s probably no surprise that my kids love them too!
How do you make cornflake chicken?
This recipe starts with boneless skinless chicken breast tenders, which are dipped in a milk and egg mixture, then rolled in seasoned crushed cornflakes. The chicken fingers go into the oven and get baked until golden brown and crispy. Add your favorite side dishes, then serve and enjoy!
Tips for cornflake chicken
- I like to use chicken breast tenders because they cook quickly and they’re already pre-cut which saves on prep time. You can also use this cornflake coating on regular chicken breasts or boneless skinless chicken thighs. If you use larger breasts or thighs, be sure to adjust the bake time accordingly.
- You can crush your cornflakes in the food processor, or simply place them in a resealable plastic bag and use a rolling pin to make coarse crumbs.
- These chicken fingers are best served immediately after they come out of the oven. The cornflake coating will soften in the refrigerator. If you have leftovers, you can warm them in an oven or toaster oven to restore the crispy coating.
- You can vary the spices in the cornflake coating to suit your tastes. I use a blend of smoked paprika, onion powder, sugar, salt and pepper. Other great options include garlic powder or chili powder. You can also substitute in a few teaspoons of my homemade chicken seasoning for the spices listed in the recipe.
How to serve cornflake crusted chicken
This chicken can be served as a main course or as an appetizer. When I serve this dish as an appetizer, I offer up a variety of dipping sauces such as ketchup, honey mustard sauce and ranch dip. When I serve cornflake chicken as an entree, I plate it with a starch and a green vegetable. My favorite starch options include macaroni and cheese, rice pilaf or mashed potatoes. I typically serve green beans, asparagus or broccoli on the side.
This recipe is sure to be a hit with your family – it’s one of the few dinners that everyone eats happily. That combination of tender chicken with crunchy cornflakes just can’t be beat, and it’s a much healthier option than fried chicken.
MORE GREAT CHICKEN RECIPES
- Smoked Chicken Wings
- Slow Cooker Chicken Drumsticks
- Coconut Chicken
- Baked Chicken Drumsticks with Garlic and Herbs
- Korean Fried Chicken
- 1 1/4 pounds chicken tenders or boneless skinless chicken breasts cut into strips
- 1/2 cup milk
- 2 eggs
- 4 cups cornflakes
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- cooking spray
- 1 tablespoon chopped parsley
- Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Place the milk and eggs in a bowl; whisk to combine.
- In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
- Pour the cornflake mixture onto a plate.
- Season the chicken pieces with salt and pepper to taste.
- Dip each chicken piece into the milk mixture, then roll in the cornflakes.
- Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
- Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.
This post was originally published on March 20, 2016 and was updated on August 8, 2019 with new content.