Crispy Baked Cornflake Chicken
This oven baked chicken features a perfectly juicy center and an irresistible crunchy coating that beats deep frying every time.
recipesbynani.comIf you love the satisfying crunch of fried chicken but prefer to skip the deep fryer, this recipe is for you. By using crushed cornflakes as a breading, you get a golden, crispy exterior that stays wonderfully crunchy in the oven while keeping the chicken breast inside incredibly moist.
What makes this version special is the buttermilk and hot sauce marinade. It tenderizes the meat and adds just a tiny bit of heat that balances perfectly with the savory seasoning in the cornflake crust. It is a family favorite that works just as well for a quick weeknight dinner as it does for a Sunday meal.
🧺 Ingredients
- 6 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1 cup buttermilk
- 1/2 tablespoon hot sauce
- 1/3 cup all purpose flour
- 2 1/4 cups crushed cornflakes
- 3/4 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon poultry seasoning
👩🍳Instructions
- 1
Combine the chicken, buttermilk, and hot sauce in a large zip top bag. Seal it well and refrigerate to marinate for at least 30 minutes.
- 2
Preheat your oven to 400 degrees F and place a wire rack on a baking sheet, then coat the rack with cooking spray.
- 3
Remove the chicken from the bag and place it on a plate, but be sure to save the leftover buttermilk marinade.
- 4
Dredge each piece of chicken in the flour until lightly coated.
- 5
Dip the floured chicken back into the reserved buttermilk marinade, then press it firmly into the crushed cornflake mixture until fully covered on all sides.
- 6
Place the coated chicken on the prepared wire rack. Bake at 400 degrees F for 15 minutes.
- 7
Reduce the oven temperature to 350 degrees F and continue baking for another 15 to 20 minutes until the chicken is golden and cooked through.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, place the chicken back on a wire rack in the oven at 350 degrees F until warm and crispy again. You can also serve cold leftovers sliced over a fresh garden salad.
Made this recipe? Let us know how it went.
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