Cornflake Chicken

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Baked Cornflake Chicken is juicy on the inside with a crunchy crushed cornflakes coating. Picky eater approved and a perfect party appetizer or dinner idea. Delicious with dipping sauces too!

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 324kcal

Author: Jennifer Fishkind

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

Notes

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.

Tips:

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.

Nutrition