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Square overhead shot of a plate of crispy cornflake chicken.
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4.50 from 2 votes

Cornflake Chicken

Baked instead of fried, this cornflake chicken is crispy on the outside, and tender and juicy on the inside!
Course Dinner
Cuisine American, Southern
Keyword Cornflake Chicken, Cornflake Chicken Thighs, cornflakes chicken, Oven Fried Chicken
Prep Time 15 minutes
Cook Time 27 minutes
0 minutes
Total Time 42 minutes
Servings 4 people
Calories 328.1kcal
Author Blair Lonergan



  • 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.
    Placing a wire rack on a rimmed baking sheet.
  • 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.
    Whisking together mayo mixture in a small green bowl.
  • Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.
    Process shot showing how to make cornflake chicken.
  • 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.
    Hands serving a platter of oven fried cornflakes chicken


  • I prefer the chicken thighs and drumsticks because they cook faster than larger chicken breasts, so the coating doesn't burn and the meat stays nice and juicy.
  • Removing the skin before coating in Cornflakes helps the crumbs adhere to the meat, and also yields crispier chicken.
  • Larger pieces of chicken (like bone-in chicken breasts) will require a longer baking time. Tent the chicken loosely with foil if the crumb coating starts to get too dark before the meat is done.
  • Since total baking times will vary depending on a number of different factors, a meat thermometer is the best way to know when your chicken is done. The meat should reach an internal temperature of 165°F.
  • 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.


Serving: 1/4 of the recipe | Calories: 328.1kcal | Carbohydrates: 31.5g | Protein: 28.9g | Fat: 9.5g | Saturated Fat: 1.9g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 2.8g | Cholesterol: 111mg | Sodium: 960.5mg | Potassium: 357.7mg | Fiber: 1.3g | Sugar: 3.3g