Cornflake Chicken

4.50 from 2 votes

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

Cook Time 27

Total Time 42

Servings people

Calories 328.1kcal

Author Blair Lonergan

3-4 lbs. bone-in chicken pieces, skin removed (I use a combination of 4 drumsticks and 4 thighs or 8 thighs)
⅓ cup mayonnaise (I prefer Duke's brand)
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)

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.

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.