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’m looking for a dinner option I know my family will happily eat, I turn to slow cooker whole chicken, spaghetti and meatballs, and this easy cornflake chicken.

Cornflake Chicken Recipe | Chicken Fingers #chicken #dinner #dinneratthezoo Cornflake Chicken Recipe | Chicken Fingers #chicken #dinner #dinneratthezoo

Cornflake chicken on a serving plate, garnished with fresh parsley.

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!

Chicken breast tenders on a sheet pan.

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.

Chicken tenders rolled in crushed cornflakes.

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.

Cornflake crusted chicken fingers served with asparagus and mac and cheese.

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.

Baked cornflake chicken on a sheet pan.


4.98 from 121 votes

Cornflake Chicken

AuthorSara Welch
Cornflake chicken on a serving plate, garnished with fresh parsley.
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!
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course Main Course
Cuisine American
Serves 4 servings


  • 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.


Calories: 271kcal | Carbohydrates: 29g | Protein: 31g | Fat: 6g | Cholesterol: 90mg | Sodium: 479mg | Fiber: 1g | Sugar: 7g

This post was originally published on March 20, 2016 and was updated on August 8, 2019 with new content.

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  1. Hi Sara,
    I just found your cornflake chicken recipe.
    I am having about 12 people for dinner and decided to make this chicken dish. One of the guests can’t have milk so I was wondering what liquid to to dip the chicken pieces in before coating the crumbs? Any suggestions. I do have almond and oat milk on hand but not sure this will suffice. I am also interested in your teriyaki chicken recipe as well but a couple guests wants crispy chicken so I thought the cornflakes was the way to go. Also what I am very concerned about given there will be other dishes for me to prepare, to coordinate everything so can this chicken dish or even your teriyaki chicken dish be made a day before and then reheated and taste ok? If not perhaps these types of dishes are not the way to go and choose something else. Your recipes look absolutely yummy!!

    1. I think almond or oat milk would work so long as it’s unsweetened and not flavored (ie don’t use a vanilla flavored milk). The teriyaki chicken can definitely be reheated the next day, but the cornflake chicken may not be as crispy when reheated as the coating with soften in the fridge as it sits.

  2. 5 stars
    The crunchy coating was so flavorful and the chicken was juicy and tender. It was easy to make and my whole family loved it. Definitely adding this to our regular dinner rotation!

  3. 5 stars
    This was so good, crunchy and delicious! I served it as an appetiser with dipping sauces as suggested and it was a big hit

  4. 5 stars
    My kids loved, loved, loved this chicken. It’s so moist and the crust is perfectly crispy. They already want me to make it again next week

  5. 5 stars
    My kids favorite ingredients – chicken and cornflakes!! We decided to serve it with rice pilaf as per your recommendation above. The whole meal was outstanding.

  6. 5 stars
    I made this tonight for dinner, and it turned out delicious. Chicken was very crispy. I followed directions as instructed. I baked for 25 minutes. After I took the tenders out of the oven, I placed them on a cooling rack for about three minutes then served with homemade honey mustard sauce. I highly recommend making this recipe and will definitely be making it again myself.

  7. 5 stars
    Made this recipe twice now and both times my family ate everything I made! Delicious, simple and I love that I don’t need 40 different ingredients.

  8. 5 stars
    My husband loves this recipe for some reason. He likes many foods from the south though and I don’t mind making this as it’s not terribly high in carbs as he’s diabetic. I skip the sugar step. I’ve gone this w cream of mushroom soup before too but this one was everything I had on hand. Turned out great!

  9. 5 stars
    Never thought a simple recipe like this could be so easy. I have tried similar recipes but my wife and I agree this is a keeper. Used a peach/apricot preserve for dipping. Perfect!