Cornflake Chicken Recipes

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
• Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
• Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

PARMESAN CORNFLAKE CHICKEN

Steps:

• In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. , Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

CORNFLAKE-FRIED CHICKEN

Steps:

• Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.
• Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil.
• Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.
• Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Place the cornflakes in a Ziploc bag or a food processor and crush into crumbs/small flakes. Mix in a bowl with Italian seasoning, garlic salt, and black pepper. Whisk the eggs in another bowl.
• Pat the chicken breasts dry with paper towels. Dip each piece of chicken into the egg and then press it into the cornflake mixture, flip and press the other side. You may need to repeat pressing it in the cornflakes to make sure it is completely coated.
• Place the chicken in a greased 9x13 inch pan or on a baking sheet. Drizzle the butter over the top. Bake for 25 to 30 minutes or until the internal temperature reaches 165 °F.

OVEN-FRIED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
• Dip the chicken into the lemon-margarine mixture and then into the crumbs.
• Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
• Bake at 375° for 45 minutes.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 200°C/400°F.
• Combine the corn flakes and spices in a food processor and blend until fine. Place the crumbs in a large, flat bowl.
• Place flour into another flat bowl and season with salt and pepper.
• Beat the eggs into a third bowl.
• Season the chicken with salt then cover in the seasoned flour. Coat in the beaten egg next followed by the seasoned crumbs. Make sure the chicken is well covered at every step.
• Place the chicken on a wire rack set over a baking dish/sheet.
• Place in the oven and allow to bake for 30-40 minutes or until the chicken is golden brown and cooked through.
• Remove from the oven and serve with side dishes of your choice.

CORNFLAKE CHICKEN

Steps:

• 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.

CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat the oven to 450°F
• Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray. Set aside.
• Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
• Set up the dredging station: you'll need 3 shallow dishes. Combine the flour and seasonings in the first dish, whisk the eggs and water together in the second, and cornflakes in the third.
• Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.
• Transfer chicken to prepared baking sheet and repeat with remaining chicken.
• Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
• Make the dipping sauce while the chicken bakes: whisk together all ingredients in a medium sized bowl until smooth.
• Serve chicken with the sauce and enjoy!

AIR FRYER CORNFLAKE CHICKEN

Steps:

• Trim chicken breast of any visible fat and cut into bite-sized pieces.
• Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
• Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
• Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

CHICKEN BAKED IN CORNFLAKE CRUMBS

Steps:

• Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
• Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
• Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.

HOT HONEY BANGIN' CRUNCHY CORNFLAKE BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cornflakes to the bowl of the food processor and pulse until they reach a fine crumb similar to breadcrumbs. Transfer mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line a large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken thigh into the egg mixture, then use a tong to grab each chicken thigh and toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack. Repeat with remaining chicken pieces.
• Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.
• Right before serving, make the quick hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Taste and add more hot sauce to adjust to your liking. Drizzle honey over the chicken before serving or use it as a dip for the chicken.