Cornflake Chicken — This baked cornflake-coated chicken is incredibly crisp on the outside, so much so you’d swear it was fried. Ready in under 30 minutes, it’s a simple, satisfying dinner for busy weeknights.
Easy Cornflake Chicken
Cornflakes bring a light, neutral crunch that pairs beautifully with panko bread crumbs to create a super-crispy coating while keeping the chicken juicy inside. Unlike frying, baking gives you that satisfying crunch with far less oil.
This recipe is fast, baked on a single sheet pan, and uses a sweet-savory sauce made from honey, soy sauce, and chili garlic sauce for heat and complexity. The sauce elevates the mild flavors of the chicken and coating, giving the dish a garlicky, slightly spicy, Asian-inspired finish.
What’s in Cornflake Chicken?
Ingredients for the chicken and sauce include:
- Chicken breast cutlets
- Kosher salt and freshly ground black pepper
- Smoked paprika
- All-purpose flour
- Eggs
- Cornflakes (crushed)
- Panko bread crumbs
- Honey
- Lite soy sauce
- Chili garlic sauce (or Sriracha)
- Fresh parsley, for garnish
How to Make Cornflake Chicken
Season the chicken with salt, pepper, and smoked paprika. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with crushed cornflakes mixed with panko. Dredge each cutlet in flour, dip in egg, then press into the cornflake-panko mixture so the coating adheres well. Arrange the coated pieces on a lightly greased or lined sheet pan.
Bake at 425°F for about 20–25 minutes, flipping once halfway through for even browning, until the crust is golden and the chicken reaches 165°F in the center. While the chicken bakes, whisk together honey, soy sauce, and chili garlic sauce to taste. Remove the chicken from the oven and drizzle the sauce over each piece, garnish with chopped parsley, and serve immediately. The chicken is crispiest fresh from the oven.
Can I Use Different Cuts of Chicken?
Yes. Thicker pieces or dark meat will change cooking times, so adjust accordingly and check internal temperature to ensure doneness.
Chili Garlic Sauce Substitute
If chili garlic sauce is unavailable, Sriracha works well as a substitute—adjust the amount to your preferred heat level.
Tips for Success
- Use plain cornflakes, not sweetened varieties like Frosted Flakes; the neutral flavor is ideal for a savory coating.
- Press the cornflake-panko mixture onto the chicken to build a thick, crunchy crust.
- Flip the chicken once while baking so both sides brown evenly.
- Reheat leftovers in a skillet with a little oil or in the oven to help the crust stay crisp—microwaving will make the coating soggy.
Kicked Up Cornflake Chicken
Ingredients
- about 1.25 pounds boneless skinless chicken breasts, cutlets (about 9 pieces)
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 teaspoon smoked paprika (regular paprika may be substituted)
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup cornflakes, crushed
- 1/3 cup panko bread crumbs
- 1/4 cup honey
- 2 to 3 tablespoons lite soy sauce
- 1 heaping tablespoon chili garlic sauce, or to taste (Sriracha may be substituted)
- 1 tablespoon fresh parsley, to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and spray with cooking spray; set aside.
- Season the chicken evenly with salt, pepper, and smoked paprika; set aside.
- Place flour in one bowl, beaten eggs in a second bowl, and combine crushed cornflakes with panko in a third bowl.
- Dredge each piece of chicken in flour, shake off excess, dip in egg, then press into the cornflake-panko mixture. Place on prepared baking sheet and repeat.
- Bake about 20–25 minutes, flipping once midway, until crust is lightly golden and chicken reaches 165°F. Cooking time varies by thickness and oven.
- While chicken bakes, whisk together honey, soy sauce, and chili garlic sauce. Taste and adjust seasoning if needed.
- Remove chicken from oven, drizzle sauce over the pieces to taste, garnish with parsley, and serve immediately. Store leftovers airtight in the fridge up to 5 days; reheating in the oven or skillet preserves the crust best.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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