Cornflake Chicken

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Cornflake Chicken

This Cornflake Chicken is crispy on the outside, juicy on the inside, and full of simple, family-friendly flavor. Boneless chicken thighs are coated in a seasoned cornflake crust and baked until golden and crunchy. It’s an easy weeknight dinner that both kids and adults will love.

Why You’ll Love This Recipe

  • Crispy and flavorful: The crushed cornflakes create a deliciously crunchy coating without frying.
  • Simple ingredients: Made with pantry staples and ready in under 40 minutes.
  • Oven-baked: A healthier option with all the texture of fried chicken.
  • Family favorite: Perfect for kids, picky eaters, or casual dinner nights.

Ingredients

  • 5 cups cornflakes
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • 2 teaspoons salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 tablespoon Dijon mustard (optional, for flavor)
  • 2 pounds boneless, skinless chicken thighs

Instructions

1. Prepare for baking

Preheat the oven to 400°F (200°C).
Line a baking sheet with aluminum foil and place a wire rack on top. Lightly coat the rack with nonstick spray.

2. Crush the cornflakes

Place the cornflakes in a large resealable bag. Seal it and use a rolling pin to gently crush them — keep some small pieces for crunch.

3. Make the coating and dipping mixtures

  • In one shallow bowl, combine the crushed cornflakes, garlic powder, onion powder, and salt.
  • In a second bowl, whisk together the eggs, buttermilk, and Dijon mustard.

4. Bread the chicken

Dip each chicken thigh into the egg mixture, coating all sides.
Transfer it to the cornflake mixture and press gently so the flakes stick.
Place the coated chicken on the prepared wire rack. Repeat with remaining pieces.

5. Bake

Bake for 20–25 minutes, or until the chicken is golden brown and cooked through.
Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Tips for Best Results

  • Don’t over-crush the cornflakes: You want texture, not crumbs.
  • Press the coating firmly: Helps the flakes stick during baking.
  • Use a wire rack: Keeps the coating crisp all around.
  • Bake right away: Avoid letting the breaded chicken sit too long before baking.
  • Check temperature: Always verify doneness with a thermometer.

Serving Ideas

Serve this crispy chicken with:

  • Dipping sauces: Ranch, honey mustard, garlic aioli, or ketchup.
  • Sides: Green salad, roasted broccoli, mashed potatoes, or fries.
  • Fresh additions: Lemon wedges or chopped herbs for brightness.

Storage and Reheating

  • To store: Once cooled, place leftovers in an airtight container and refrigerate for up to 4 days.
  • To reheat: Bake at 350°F (175°C) for 15–20 minutes until heated through. Avoid microwaving — it softens the coating.
  • Freezing: Not recommended, as the cornflake coating may lose its crisp texture when thawed.

Nutrition (Per Serving)

Calories: 466 | Protein: 56g | Carbs: 35g | Fat: 10g | Sodium: 1795mg | Fiber: 1g | Sugar: 7g

 

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