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Front shot of a plate full of Corn Flake Chicken with a side of pickles
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5 from 1 vote

Cornflake Chicken

Baked instead of fried, this Cornflake Chicken is crispy on the outside, tender and juicy on the inside, and so incredibly flavorful!
Course Dinner
Cuisine American, Southern
Keyword Cornflake Chicken, Cornflake Chicken Thighs, 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


  • 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)


  • 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.


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.


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