Cornflake Chicken is the best baked alternative to fried chicken. Tender, juicy tenderloins coated in seasoned crushed cornflakes creates a crispy, crunchy shell that seals in the flavor.
Baked Cornflake Chicken
Our easy Cornflake Chicken recipe gives you a golden, crispy coating and the great crunch you’d get from deep frying in oil. However, these pieces of cornflake-crusted chicken are baked in the oven, so they’re a bit healthier and less greasy than their stovetop counterparts.
A quick dip in an egg mixture helps the seasoned cornflake crumbs stick to the chicken strips, coating each piece perfectly and creating a crispy outer shell.
When you’re craving the classic crunch from air fryer fried chicken or need a healthier option to cooking in oil, crunchy cornflake baked chicken is your best bet for a delicious family favorite dinner idea.
Cornflake Chicken Ingredients
- Chicken tenderloins: Boneless skinless chicken breasts or chicken thighs will work just as well as chicken tenders.
- Cornflakes: I used Great Value cornflakes for this recipe, but you can use your favorite brand. Feel free to use a certified gluten-free cornflake cereal to make this a GF meal.
- Italian seasoning: Instead of Italian seasoning, you can use oregano, basil, thyme, marjoram, rosemary, or sage.
- Garlic powder
- Onion powder
- Salt
- Eggs
- Heavy cream: Whole milk or half and half can work interchangeably for this recipe.
- Parsley – Optional. This can be omitted if you prefer.
See the recipe card for full information on ingredients and quantities.
How to Make Cornflake Chicken
- Create The Coating: Pulse the cornflakes until crumbled. Mix in the Italian seasoning, garlic powder, onion powder and salt.
- Prepare The Poultry: In a separate bowl, whisk together the eggs and heavy cream. Dip each chicken strip into the egg mixture, then into the cornflake mixture, and place on the baking sheet.
- Bake: Bake at 425 degrees Fahrenheit for 15-20 minutes or until the meat thermometer reads 165 degrees Fahrenheit internally.
- Serve: Sprinkle with the chopped parsley and serve warm. Enjoy!
Tips & Serving Suggestions
- I like to use chicken tenderloins for this recipe because they cook quickly and they’re pre-cut which saves me prep time. If you use larger pieces of chicken breasts or thighs, you will need to adjust the bake time accordingly.
- Cornflake chicken tenders taste delicious when served with a variety of dipping sauces, such as ketchup, hot honey sauce, honey mustard, BBQ sauce, Buffalo Dipping Sauce, ranch, or blue cheese dressing.
- The chicken can be chopped and added to a salad for a quick dinner or served with a veggie and starch of your choice.
- Want to substitute the cereal? My Longhorn Parmesan Crusted Chicken, Potato Chip Chicken tenders, and air fryer Chicken Parmesan coated in Panko breadcrumbs are just as crunchy as these cornflake chicken strips.
Proper STorage
- To Store: Cornflake Chicken can be stored safely in the refrigerator for 3-4 days in an airtight container.
- To Freeze: Cornflake Chicken can be frozen for 1-2 months sealed in a freezer safe container.
- To Reheat: Reheat the chicken in an oven or toaster oven until heated through. Please be aware that the corn flake topping may soften and the consistency may not be the same upon reheating.
How to Make Cornflake Chicken in the Air Fryer
Yes, you can make this dish in the air fryer. Follow the directions as written up until the point of baking. Then place the chicken in the air fryer basket, spray some nonstick cooking spray over the tops, and cook at 400 degrees for 10 to 15 minutes.
More Easy Chicken Recipes
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Cornflake Chicken
Ingredients
- 1½ pounds chicken tenderloins
- 4 cups cornflakes
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 large eggs
- ¾ cup heavy cream
- 1 teaspoon chopped parsley
Instructions
- Heat oven to 425 degrees Fahrenheit and spray a large baking sheet with non-stick cooking spray and set aside.
- Place the chicken tenders on a plate and set to the side.1½ pounds chicken tenderloins
- In a bowl of a food processor, lightly pulse cornflakes until crumbled.4 cups cornflakes
- Add the crumbled cornflakes to a medium bowl, mix in the Italian seasoning, garlic powder, onion powder and salt. Mix well to combine.2 teaspoons Italian seasoning, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt
- In another medium bowl whisk together the eggs and heavy cream.2 large eggs, ¾ cup heavy cream
- Dip each chicken strip into the egg mixture, then to the cornflake mixture and place on your prepared baking sheet. Do this for each strip.
- Place the baking sheet into the oven and cook for 15-20 minutes or until the meat thermometer reads 165 degrees Fahrenheit internally.
- Sprinkle with the chopped parsley and serve warm.1 teaspoon chopped parsley
Jenn’s Notes
- To Store: Cornflake Chicken can be stored safely in the refrigerator for 3-4 days in an airtight container.
- To Freeze: Cornflake Chicken can be frozen for 1-2 months sealed in a freezer safe container.
- To Reheat: Reheat the chicken in an oven or toaster oven until heated through. Please be aware that the corn flake topping may soften and the consistency may not be the same upon reheating.
- The parsley can be omitted if preferred.
- I like to use chicken tenderloins for this recipe because they cook quickly and they’re pre-cut which saves me prep time. If you use larger pieces of chicken breasts or thighs, you will need to adjust the bake time accordingly.
