Corn Flakes Chicken
This oven-baked Corn Flakes Chicken It is crispier on the outside, but juicy and tender on the inside. Is it better fried? Most definitely!
Corn flakes are the secret to crispy fried chicken!
Many “oven-roasted” chicken recipes are a big ol’ womp-womp when you bite into them. But cornflakes chicken? Well, that Absolutely Disappointing.
Let’s dig in and see what makes this recipe knock-off:
- A little kick. A spicy buttermilk marinade gives this breaded cornbread chicken breast incredible moisture, tenderizing the meat and adding some heat. Delicious!
- That clear coating of corn flakes. A coating of crushed corn flakes makes the breaded chicken breast irresistibly crunchy on the outside, while the inside is tender and juicy.
- Perfect balance. When reheated the next day, this corned beef chicken is still incredibly moist, unusual in a chicken breast recipe. (If you like breaded chicken with cheese in every bite, try it Baked Chicken Cordon Bleu.)
5 star review
“This was amazing! They are so flavorful and moist! I will definitely use this recipe again, thank you so much!”
– Dawn
Important tip!
Try turning on your stove if you don’t want to Pan fried chicken breast.
Ingredients and substitutes
You will find the complete list of recipes in the recipe card below, but you should remember some notes.
- Chicken breasts. Perfectly tender, juicy and full of lean protein. (You can also use this recipe for breading chicken thighs, wings, and legs!)
- Butter milk + hot soup. Buttermilk helps to care for the chicken and coat the outside. A little hot sauce adds a kick.
- All-purpose flour. We start by dusting the chicken with flour. “Double Dredge” is the key to a clear coating.
- Mix corn flakes. A combination of corn flakes, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder and poultry seasoning.
Step by step instructions
Marinette (Photo 1) Fry the chicken in butter and hot soup.
Remove (Photo 2) Place cooked chicken on a clean plate. Reserve the marinade.
Coat (Photo 3) Sprinkle with flour.
First side of bread (Photo 4) Put it in the reserved marinade, then dip it in the corns.
Then the other (Photo 5) Cover both sides completely with corns.
Bake (Photo 6) Bake the breaded chicken breasts at 400 degrees F for 15 minutes on a wire rack lined with cooking oil.
Finish it. Reduce the heat to 350 degrees F and continue to bake until the chicken is cooked through, 15 to 20 minutes more. enjoy it!
Surviving thoughts
Cut the leftover corned chicken into strips or cubes and serve them on top of a salad, such as this kopi. Applebee’s Oriental Chicken Salad. In this it will be delicious instead of chicken Chicken Caesar Pasta Salad.
What is corn chip chicken used for?
- Potatoes. This breaded chicken has a fried chicken vibe, which makes it perfect for pairing Mashed potatoes Or White garlic mashed potatoes.
- Sides of comfort foods. We are talking. Quick Pot Mac and Cheese, Boston Baked BeansAnd Spinach Casserole– Everyone’s favorite convenient sides with dry chicken.
- Vegetables. Since you are going to bake the chicken breasts, do it Roasted Broccoli On the stove or Air fryer green beans.
Corn Flakes Chicken
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Elements
- 6 Boneless skinless chicken breasts ground to ½-inch thickness
- 1 Cup Butter Butter
- ½ A spoonful of soup Hot sauce (I used Sriracha)
- ⅓ Cup All-purpose flour
- 2 ¼ Cups Crushed corn kernels
- ¾ Tea spoon Paprika
- ¾ Tea spoon Kosher salt
- ¼ Tea spoon Freshly ground black pepper
- ¼ Tea spoon If we see
- ½ Tea spoon Garlic powder
- ½ Tea spoon Onion powder
- ¾ Tea spoon Poultry seasoning
Instructions
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Place the chicken in a large ziptop bag with the butter and hot sauce. Close the bag, turn it until the chicken pieces are completely covered and refrigerate for at least 2 hours or overnight.
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Place a rack in the middle of the oven. Preheat oven to 400 degrees Fahrenheit. Coat a wire rack with nonstick spray and place on a large baking sheet.
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Prepare your baking station: Place the dough on a wide, shallow plate. Prepare a medium plate next to it (this will be for the butter). In a separate, wide bowl (a pie dish works well), mix the corn flakes, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and chicken seasoning in a small bowl until the ingredients are evenly distributed.
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Remove the chicken breasts from the bag and place on a clean plate. Pour the marinade into a medium bowl.
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Dust each breast with flour until completely coated, shaking off excess. Then coat the chicken in the marinade, shaking off any excess. Finally, dip it in the cornstarch mixture, helping the cornstarch to stick if necessary.
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Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the chicken is cooked through (it should register between 155 degrees and 165 degrees F). Quick thermometer reading) and crisp, 15 to 20 minutes more. Rest for 5 minutes and then serve
Notes
- to store: Refrigerate leftover chicken in an airtight container for up to 3 days.
- To warm up: Reheat corned chicken on a baking sheet in an oven at 350 degrees F until heated through.
- To cool down: I don’t recommend freezing this dish, because the cornstarch mixture will melt after it melts.
*Nutritional information is an estimate and provided as a courtesy. Most of the marinade is sloppy, so no buttermilk is considered.
