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Baked instead of fried, this Cornflake Chicken is crispy on the outside, tender and juicy on the inside, and so incredibly flavorful! The oven-fried chicken is a perfect family-friendly, easy dinner recipe when you’re ready for a comfort food classic!

Front shot of a plate full of Corn Flake Chicken with a side of pickles

This healthy Cornflake Chicken is an easy way to prepare oven fried chicken at home. It gives you all of the crisp texture and juicy flavor that you crave — without an oily mess on the stovetop and without too much prep time. The secret? Using Kellogg’s Cornflakes as a substitute for breadcrumbs or flour!

Close overhead shot of Cornflake Chicken on a wooden table with pickles and mac and cheese

How to make Cornflake Chicken

Cooking chicken on the bone adds so much flavor and juiciness to the meat. I like to pull the skin off before adding the cornflake coating, but you can leave it on if you prefer. Let’s get started!

Ingredients for Oven Fried Chicken

First, whisk together the mayonnaise, salt, seasoned salt and garlic powder.

Mayonnaise mixture for Cornflake Chicken prep shot

Season the chicken pieces with salt and pepper, and then brush the mayonnaise mixture onto the chicken.

Process shot of making Cornflake chicken

Roll the chicken in the Corn Flake crumbs to coat, and then place the chicken on a wire rack on top of a baking sheet.

Coating chicken drumstick with cornflake cereal breading

Bake the chicken in a 425° F oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees F. If you’re using chicken breasts, you’ll need to add some time since those pieces are larger.

Overhead shot of a tray of oven fried chicken

What to serve with Cornflake Chicken

This oven fried chicken pairs perfectly with just about any of the classic Southern sides. Here are some of our favorites:

Is Cornflake Chicken healthy?

This recipe is healthier than traditional fried chicken because you’re removing the skin from the chicken, you’re not frying the meat in oil, and you can use light mayonnaise if you’re trying to cut calories and fat. Each 2-piece serving includes about 328 calories, almost 30 grams of protein, and less than 10 grams of fat!

Cornflake Chicken pieces served on a plate with a bowl of mac and cheese in the background

Cook’s Tips and Recipe Variations

  • I prefer the chicken thighs and drumsticks because they cook faster than the chicken breasts, so the coating doesn’t burn and the meat stays nice and juicy.
  • The recipe calls for pulling the skin off of the chicken pieces before breading. If you prefer, you can leave the skin on the meat.
  • Use the same process and Corn Flake coating to prepare Cornflake Chicken Strips (using boneless chicken tenderloins). Boneless chicken tenderloins will cook faster than the bone-in thighs, so you will need to decrease the baking time.
  • What can I substitute for Cornflake crumbs? I don’t recommend substituting with alternative breading (such as Panko breadcrumbs). The Corn Flakes give this chicken a unique crispy texture that’s hard to replicate with flour or breadcrumbs, and they add more flavor than these other options.
  • To reheat Cornflake Chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250° F just until heated through.
  • To freeze Cornflake Chicken before baking: After the chicken is coated in the Corn Flake crumbs, place chicken on parchment covered baking sheet and place in freezer for 2-3 hours or until frozen solid. Then transfer the frozen chicken pieces to a freezer safe Ziploc bag and freeze for up to 2 months.
Overhead shot of oven fried chicken with corn flakes on a wooden table

Have leftover cereal? You can use Corn Flakes in these recipes, too:

Corn Flakes are the secret ingredient in so many of our favorite recipes, because they give a dish that unique flavor and crunch that you can’t get from regular breadcrumbs. Put that cereal box to good use with so many different options!

Front shot of a plate full of Corn Flake Chicken with a side of pickles

Cornflake Chicken

5 from 1 vote
Prep: 15 minutes
Cook: 27 minutes
0 minutes
Total: 42 minutes
Servings 4 people
Calories 328.1 kcal
Baked instead of fried, this Cornflake Chicken is crispy on the outside, tender and juicy on the inside, and so incredibly flavorful!

Ingredients
  

  • 3-4 lbs. bone-in chicken pieces, skin removed (I use a combination of 4 drumsticks and 4 thighs or 8 thighs)
  • cup mayonnaise
  • ½ teaspoon kosher salt
  • ½ teaspoon seasoned salt (such as Lawry's brand)
  • ¼ teaspoon garlic powder
  • 2 cups crushed Corn Flakes cereal (about 5 cups measured before crushing)

Instructions

  • Preheat oven to 425° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
  • In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper.
  • Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.
  • Arrange chicken on prepared baking sheet. Bake for about 35-40 minutes, or until chicken reaches an internal temperature of 165° F. If you're using bone-in chicken breasts, you will need to bake them for longer since those are larger pieces of meat. If the crumb coating starts to get too dark while the chicken is roasting, just tent loosely with foil.

Notes

The nutrition information provided is just an estimate. The specific nutrition facts for your meal may vary, depending on the size and type of your chicken pieces, as well as the amount of breading that you use on each piece.
  • I prefer the chicken thighs and drumsticks because they cook faster than the chicken breasts, so the coating doesn’t burn and the meat stays nice and juicy.
  • The recipe calls for pulling the skin off of the chicken pieces before breading. If you prefer, you can leave the skin on the meat.
  • Use the same process and Corn Flake coating to prepare Cornflake Chicken Strips (using boneless chicken tenderloins). Boneless chicken tenderloins will cook faster than the bone-in thighs, so you will need to decrease the baking time.
  • What can I substitute for Cornflake crumbs? I don’t recommend substituting with alternative breading (such as Panko breadcrumbs). The Corn Flakes give this chicken a unique crispy texture that’s hard to replicate with flour or breadcrumbs, and they add more flavor than these other options.
  • To reheat Cornflake Chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250° F just until heated through.
  • To freeze Cornflake Chicken before baking: After the chicken is coated in the Corn Flake crumbs, place chicken on parchment covered baking sheet and place in freezer for 2-3 hours or until frozen solid. Then transfer the frozen chicken pieces to a freezer safe Ziploc bag and freeze for up to 2 months.

Nutrition

Serving: 1/4 of the recipeCalories: 328.1kcalCarbohydrates: 31.5gProtein: 28.9gFat: 9.5gSaturated Fat: 1.9gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 2.8gCholesterol: 111mgSodium: 960.5mgPotassium: 357.7mgFiber: 1.3gSugar: 3.3g
Keyword: Cornflake Chicken, Cornflake Chicken Thighs, Oven Fried Chicken
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I was planning to host a small get together with my friends this sunday afternoon and was really confused on what to make. This recipe has solved my problem, it is easy to make and the best part is its baked not fried.

  2. 5 stars
    I have made this chicken several times. It is so delicious! My husband who swears he won’t eat thighs, eats them when I make this recipe.

  3. Can you air fry this recipe instead of cooking in the oven ?
    This sounds perfect for the wing sections in the air fryer .

    1. Hi, Rich! Yes — I think the chicken would work really well in the air fryer. I don’t know the exact time or temp since I haven’t tried it myself, but I’d definitely give it a shot. 🙂