Cornflake Chicken is a simple, crispy baked chicken recipe that turns a regular dinner into a golden, crunchy delight. With cornflakes as the main ingredient in the coating, each bite offers a perfect crunch while keeping the chicken juicy and tender inside. This recipe is versatile, letting you use chicken breasts, thighs, or even chicken tenders to create a meal the whole family will love.
Why We Love This Cornflake Chicken Recipe
You’ll quickly see why this Cornflake Chicken has become a favorite in kitchens everywhere. The crunchy cornflake coating adds a satisfying texture, while the seasoning gives the chicken a subtle, comforting flavor. It’s easy enough for a weeknight meal but impressive enough for guests. Plus, using buttermilk keeps the chicken moist, making every bite flavorful and tender. With minimal prep and simple ingredients, you can make a restaurant-quality dish right at home without the fuss of frying.
Ingredients for Cornflake Chicken
- 2 1/3 pounds boneless skinless chicken breasts
- 2 cups crushed cornflakes (about 3 cups whole cornflakes)
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1 cup buttermilk
- 1/4 cup butter
How to Make Cornflake Chicken
Start by preparing your chicken. If your chicken breasts are large, cut them in half to create six pieces. Place the chicken in a zippered bag and gently pound them to about 1/2 inch thick using the side of a meat tenderizer. This ensures even cooking throughout. Preheat your oven to 350 degrees Fahrenheit and place 1/4 cup of butter in a 9×13 baking pan while the oven heats, allowing it to melt.
Next, prepare the coating. In a bowl, mix together the crushed cornflakes, paprika, black pepper, salt, and dry mustard. Pour the buttermilk into a separate bowl. Dip each chicken piece first in the buttermilk, letting any excess drip off, then roll it in the cornflake mixture until fully coated.
Carefully remove the heated pan with melted butter from the oven and tilt it to coat the bottom evenly. Place the coated chicken in the pan and cover it with foil. Bake for 30 minutes. After the initial bake, remove the foil and turn each chicken piece over. Return the pan to the oven and bake uncovered for an additional 20-30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is no longer pink inside. Let the chicken rest for five minutes before serving to lock in juices and keep it tender.
How to Serve Cornflake Chicken
Cornflake Chicken pairs beautifully with a variety of sides. You can serve it with mashed potatoes, roasted vegetables, or a fresh salad for a balanced meal. For a simple weeknight dinner, pair it with steamed green beans or corn on the cob. If you’re hosting a family gathering, arrange the chicken on a platter with lemon wedges and sprinkle a little fresh parsley on top for color. It’s equally delicious as leftovers, served cold in sandwiches or wraps.
Expert Tips for Cornflake Chicken
To get the crispiest coating, make sure the chicken is well coated in cornflakes and not overcrowded in the pan. Pounding the chicken to an even thickness helps it cook uniformly. You can also experiment with adding garlic powder or onion powder to the cornflake mixture for extra flavor. If you like your chicken extra crunchy, try broiling for the last few minutes, keeping a close eye to prevent burning. Using fresh cornflakes instead of stale ones will always give the best texture.
How to Store Cornflake Chicken
Store leftover Cornflake Chicken in an airtight container in the refrigerator for up to four days. To reheat, place the chicken on a baking sheet in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes until warmed through and the coating regains its crispiness. Avoid microwaving if you want to keep the crunch intact. This method also works well for meal prep or quick weekday dinners.
Variations of Cornflake Chicken
Cornflake Chicken is versatile and can be customized to suit different tastes. Swap out chicken breasts for thighs or tenders for faster cooking. Add shredded Parmesan cheese to the cornflake mixture for a cheesy twist, or include herbs like thyme or rosemary for a fragrant variation. For a spicy kick, mix in cayenne pepper or chili powder. You can also try dipping the chicken in flavored yogurt instead of buttermilk to create a tangy coating that still keeps the chicken tender.
Frequently Asked Questions About Cornflake Chicken
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work perfectly and offer extra juiciness. Just adjust the cooking time slightly to ensure they reach 165 degrees Fahrenheit internally.
Is this recipe suitable for meal prep?
Absolutely. Cornflake Chicken stores well in the refrigerator for up to four days and can be reheated in the oven without losing its crispiness.
Can I make this recipe gluten-free?
Yes, ensure your cornflakes are labeled gluten-free. This allows you to enjoy a crunchy coating without gluten concerns.
How do I make the chicken extra crunchy?
For extra crunch, broil the chicken for 1-2 minutes at the end of baking. Just watch carefully to avoid burning.

Cornflake Chicken
Equipment
- 9×13 Baking Pan
- Mixing Bowls:
- Meat tenderizer
Ingredients
- 2 1/3 pounds boneless skinless chicken breasts
- 2 cups crushed cornflakes about 3 cups whole cornflakes
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1 cup buttermilk
- 1/4 cup butter
Instructions
- Preheat your oven to 350°F. If breasts are large, cut them in half to create six pieces.
- Place chicken in a zippered bag and pound to about 1/2 inch thick for even cooking.
- Melt 1/4 cup of butter in a 9×13 baking pan while the oven heats.
- In a bowl, mix crushed cornflakes, paprika, black pepper, salt, and dry mustard. Pour buttermilk into a separate bowl.
- Dip each chicken piece in buttermilk, letting excess drip off, then roll in the cornflake mixture until fully coated.
- Place coated chicken in the pan with melted butter and cover with foil. Bake for 30 minutes.
- After 30 minutes, remove foil, turn chicken pieces over, and bake uncovered for another 20-30 minutes until internal temperature reaches 165°F.
- Let chicken rest for five minutes before serving.
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