Cornflake Chicken

5 from 2 votes

Baked cornflake chicken that's crispy, juicy, and packed with flavor — a family-friendly comfort food classic!

Course Dinner

Cuisine American, Southern

Keyword corn flake chicken, Cornflake Chicken, cornflake chicken recipe, Cornflake Chicken Thighs, cornflake chicken with mayo, cornflakes chicken

Prep Time 15

Cook Time 27

Total Time 42

Servings people

Calories 328.1kcal

⅓ cup mayonnaise (I prefer Duke's)
½ teaspoon kosher salt, plus extra for seasoning the chicken
½ teaspoon seasoned salt (such as Lawry's)
¼ teaspoon garlic powder
3-4 lbs. bone-in chicken pieces, skin removed OR 2 lbs. boneless, skinless chicken thighs or chicken tenderloins (see the notes below for boneless, skinless chicken)
Ground black pepper, to taste
2 cups crushed Corn Flakes cereal (about 5 cups measured before crushing)

Preheat the oven to 425°F (for bone-in chicken) or 400°F (for boneless chicken). 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 the mayonnaise, salt, seasoned salt, and garlic powder.
Pat the chicken dry, and season the meat liberally with salt and pepper.
Brush the chicken pieces with the mayonnaise mixture.
Coat each piece of chicken with the crushed Corn Flakes, pressing gently to help the crumbs adhere.
Arrange the chicken on the prepared baking sheet.
Bake bone-in chicken pieces in a 425°F oven for about 35-40 minutes, boneless chicken thighs in a 400°F oven for 20-25 minutes, or boneless chicken tenders in a 400°F oven for 12-15 minutes, until the chicken reaches an internal temperature of 165°F. If you're using larger bone-in chicken breasts, you will need to bake them for longer (about 45-50 minutes). If the crumb coating starts to get too dark while the chicken is roasting, just tent loosely with foil.