This oven fried chicken breast comes out crispy on the outside and juicy on the inside, with no deep frying required. The Corn Flake crumb coating gives you that satisfying crunch, and the whole meal is ready in just 30 minutes.
If you love the idea of crispy breaded chicken, you’ll also want to try my classic crispy fried chicken for the traditional approach, cornflake chicken for a similar baked bone-in version, or these crowd-pleasing fried chicken tenders.
Photography by BEA MORENO.
Before You Get Started
A few simple steps make the difference between soggy breaded chicken and truly crispy results.
⇢ Pound or buy thin cutlets. Even thickness is key. Thin cutlets (about ½-inch thick) cook quickly enough that the breading turns golden and crispy before the meat overcooks. You can pound regular chicken breasts yourself or save time by picking up pre-sliced chicken cutlets at the grocery store.
⇢ Don’t skip the cornstarch. A light coating of cornstarch on the chicken before dipping in egg helps the breading grip the meat and creates an extra-crispy outer layer.
⇢ Mix oil into the breading. This is the real secret to oven-fried crispiness. The oil in the crumb mixture helps the coating turn golden brown in the oven, mimicking the effect of frying without the mess.
⇢ Use a rimmed baking sheet, not a baking dish. A flat baking sheet allows hot air to circulate around the chicken, which keeps the bottom from getting soggy.
How to Make Oven Fried Chicken Breast
This comes together quickly. About 10-15 minutes of prep, then 15 minutes in the oven and dinner is ready!
Step 1: Prep the Chicken
Start by preheating your oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
Thin, even cutlets work best for this recipe. They cook through quickly enough that the breading turns golden and crispy before the meat dries out. You can pound regular chicken breasts to about ½-inch thickness, or save time by picking up pre-sliced chicken cutlets at the grocery store. If you prefer boneless skinless chicken thighs, just increase the baking time and tent loosely with foil if the breading starts to brown too quickly.
If you’re pounding chicken breasts yourself, place them between two pieces of plastic wrap and pound to an even thickness. This ensures the chicken cooks evenly and the breading doesn’t burn before the meat is done.
Pat the chicken completely dry with paper towels. Any moisture on the surface will prevent the breading from sticking and can lead to soggy spots. Season both sides liberally with salt, then sprinkle the cornstarch over the chicken and pat to coat evenly.
Step 2: Set Up Your Breading Station
In a large, shallow dish, combine the breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder, and salt.
The Corn Flakes are the secret ingredient here. They add an extra layer of crunch and a subtle sweet, toasty flavor that regular breadcrumbs alone can’t achieve.
Drizzle the oil over the crumb mixture and mash with a fork until the oil is thoroughly incorporated. The mixture should look slightly clumpy and hold together when pressed.
In a separate shallow dish, lightly beat the egg with a fork.
Step 3: Coat and Bake
Dip each piece of chicken into the egg, letting any excess drip off. Then press the chicken firmly into the breading mixture, flipping and pressing to coat both sides evenly. You want a nice, thick layer of crumbs that really adheres to the meat.
Place the breaded cutlets in a single layer on your prepared baking sheet. Don’t overcrowd them, as the chicken needs space for air to circulate.
Bake for about 15 minutes, or until the breading is deep golden brown and the chicken reaches an internal temperature of 165°F. The exact timing depends on the thickness of your cutlets, so use a meat thermometer to be sure. You’re looking for a crust that’s visibly crispy with no pale or soft spots.
You don’t need to flip the chicken. Baking on a flat sheet at high heat crisps both sides nicely. If you want extra crunch on the bottom, place a wire rack on your baking sheet and bake the chicken on the rack.
Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over top.
⇢ For a bone-in version using drumsticks or thighs, try my Ranch Oven Fried Chicken instead.
Excellent recipe for oven fried chicken breast. I followed the recipe while also adding a few of the the suggested items – parmesan cheese and crushed red pepper flakes. The chicken came out of the oven crispy and delicious.
– Cindy S.
What to Serve with Oven Fried Chicken
This crispy chicken pairs beautifully with classic Southern sides. Dip it in honey mustard, ketchup, barbecue sauce, or Ranch dressing for extra flavor.
Storage and Reheating Tips
Make-ahead note: You can prepare the breading mixture in advance, but don’t bread the chicken until just before baking. Once breaded, the coating starts to absorb moisture from the chicken, which leads to soggy results. For the crispiest chicken, bread and bake right before serving.
Storing leftovers: Keep cooked oven fried chicken in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2-3 months.
Reheating for crispiness: The key to reheating is using high heat to re-crisp the coating. Preheat your oven to 400°F (not 350°F, which just warms the chicken without crisping it). Place the cutlets on a baking sheet, preferably on a wire rack for airflow, and heat for 8-10 minutes until warmed through and crispy again. The microwave will make the breading soft and soggy, so avoid it if you want to preserve that crunch.
Recipe Variations
- Swap the breadcrumbs: Use Panko breadcrumbs for extra crunch, or try finely crushed Ritz crackers or Saltines with the Corn Flakes for added flavor.
- Add Parmesan: Mix a couple of tablespoons of grated Parmesan cheese into the breading for a savory, cheesy crust.
- Spice it up: Add cayenne pepper, garlic powder, a BBQ rub, or all-purpose house seasoning to the breading or directly on the chicken before coating.
- Sweet and spicy finish: Drizzle honey and a few dashes of hot sauce over the cooked chicken for a flavor boost.
- Cooking for two? Cut all ingredients in half and bake just two cutlets. The cooking time stays the same.
Frequently Asked Questions
Do you need to flip oven-fried chicken while baking?
No, you don’t need to flip it. Baking on a rimmed baking sheet at 400°F allows heat to circulate and crisp both sides. If you want even more crunch on the bottom, place the chicken on a wire rack set inside the baking sheet. This elevates the chicken so air can reach all sides.
How do you keep oven-fried chicken from getting soggy?
A few things help: pat the chicken completely dry before breading, mix oil into the crumb coating, use a flat baking sheet instead of a deep dish, and don’t bread the chicken until right before baking. Once breaded, the coating starts absorbing moisture, so timing matters. Finally, the key ingredient: cornstarch! It absorbs excess moisture without flavoring the dish.
Can you use Panko breadcrumbs instead of regular breadcrumbs?
Yes! Panko will give you an even crunchier texture. The flakier crumbs create more surface area for crisping. Just keep the Corn Flake crumbs in the mix too, as they add flavor and extra crunch that Panko alone doesn’t provide.
More Crispy Chicken Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Oven Fried Chicken Breast
Equipment
- large rimmed baking sheet
Ingredients
- 1 ½ lbs. boneless skinless chicken breasts (or thinly-sliced chicken cutlets)
- 4 teaspoons cornstarch
- ½ cup dry breadcrumbs
- ½ cup Corn Flake crumbs (about 1 ½ cups of whole cereal measured before crushing)
- 1 teaspoon sugar
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt, plus extra for seasoning the meat
- 2 tablespoons vegetable oil
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
- Lightly pound the chicken breasts to uniform thickness (about ½-inch). You can skip this step if you’re starting with chicken cutlets (thinly-sliced chicken breast).
- Pat the chicken completely dry with paper towels. Season liberally with salt on both sides. Sprinkle the cornstarch over both sides of the chicken and pat to coat evenly.
- In a large, shallow dish, combine breadcrumbs, Corn Flake crumbs, sugar, paprika, onion powder, and salt. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated and the mixture looks slightly clumpy.
- Lightly beat the egg with a fork in another shallow dish.
- Dip the chicken into the egg, letting excess drip off. Press firmly into the breading mixture until evenly coated on both sides. Discard any leftover mixture.
- Place the chicken on the prepared baking sheet in a single layer, leaving space between pieces. Bake until the breading is deep golden brown and the meat reaches an internal temperature of 165°F, about 15 minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges.
Notes
- Use a rimmed baking sheet, not a baking dish. The flat surface allows heat to circulate around the chicken, keeping the bottom crispy instead of soggy.
- The oil in the breading is essential. It helps the coating turn golden and crispy in the oven. Don’t skip it.
- Thin, even cutlets cook best. They allow the breading to crisp fully before the chicken overcooks. Pound thick breasts to ½-inch thickness or buy pre-sliced cutlets.
- Pat the chicken completely dry before seasoning. Moisture on the surface prevents breading from sticking and causes soggy spots.
- Check for doneness with a thermometer. Cooking time varies by thickness. You’re looking for 165°F internal temperature and a deep golden crust.
- No flipping needed. High oven heat crisps both sides. For extra crunch on the bottom, bake on a wire rack set inside the baking sheet.
- Why Corn Flakes? They add extra crunch and a subtle toasty flavor that breadcrumbs alone can’t achieve. Don’t skip them!
- Substitutions: Use Panko for extra crunch, or try crushed Ritz crackers or Saltines with the Corn Flakes. Add Parmesan cheese to the breading for a savory twist.
- For chicken thighs: Increase baking time and tent with foil if the breading browns too quickly.
- Storage: Refrigerate in an airtight container for 3-4 days or freeze for 2-3 months.
- Reheating: Use a 400°F oven (not 350°F) and bake on a wire rack for 8-10 minutes to re-crisp the coating. Avoid the microwave.
Nutrition
Originally published in March, 2022, this post was updated in February, 2026.
I just love “The Seasoned mom ‘it has such good recipes and slso I love the pictures at the end.
Thank you so much for all of them.
Thank you so much for saying that, Valerie!
Hi Blair, do you have any suggestions on how to prepare these beforehand and store them so they don’t get soggy?
Thanks 🙂
Hi Sulagna! You can prepare the breading mixture in advance or cook the chicken completely and store it in the fridge. Unfortunately, there’s no good way to prevent it from becoming soggy without cooking. Hope this helps!
Excellent. I didn’t have any corn flakes, I just doubled the Italian bread crumbs. I threw it on a rack as well. I love that I didn’t have to use milk in the egg. Thanks for the recipe.
We’re so glad it turned out well for you, Kari! Thank you for trying it out.
I have never seen so many pop up ads on one page, and videos are so distracting o had to print the recipe.
I sure hope the chicken tastes good, but I doubt I’ll ever be back.
Excellent recipe for oven fried chicken breast. I followed the recipe while also adding a few of the the suggested items – parmesan cheese and crushed red pepper flakes. The chicken came out of the oven crispy and delicious.
Thank you, Cindy. I’m so glad that it was a hit, and I appreciate you leaving a review!
These came out great, nice and crisp, and so easy! I used Panko instead of regular breadcrumbs, since that’s what I had. Seasoned the chicken breast with some seasoned salt and garlic pepper. Another great recipe that I’ll make again and again. Thank you!
Wonderful! I’m so glad that you enjoyed them, Rochelle. Thanks for your note!
Awesome! These turned out so good! I only had panko and subbed avocado oil but they turned out so delicious and crispy! Definitely a keeper.
We’re so happy to hear this, Phillip! Thank you for trying it out and taking the time to leave a review.