Go Back
Homemade Cornflake Chicken photo

Cornflake Chicken

Crispy baked cornflake-coated chicken strips that are quick to prepare and kid-friendly.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • aluminum foil or non-stick spray
  • food processor or large zip-top bag and rolling pin
  • 3 shallow dishes
  • Whisk or fork
  • Meat Thermometer

Ingredients
  

  • 1 1/2 pounds chicken tenderloins or chicken breasts cut into strips
  • 3 cups cornflakes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 3/4 cup half-and-half or whole milk
  • 1 tablespoon parsley chopped, for serving

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with aluminum foil or spray it with non-stick cooking spray and set aside.
  • Place the cornflakes, Italian seasoning, garlic powder, onion powder, smoked paprika, sea salt, and black pepper in a food processor and pulse until the cornflakes are coarsely crushed but still have visible flakes; alternatively place them in a large zip-top bag and crush with a rolling pin. Transfer to a shallow dish.
  • In a separate shallow dish, whisk together the eggs and half-and-half (or whole milk) until combined.
  • One at a time, dip each chicken strip into the egg mixture, letting excess drip off, then press into the crushed cornflake mixture to fully coat. Place coated pieces on the prepared baking sheet in a single layer.
  • Bake for 15 to 20 minutes, until the coating is golden and an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
  • Remove from the oven, sprinkle with chopped parsley, and serve immediately with your favorite dipping sauce if desired.

Notes

  • Store cooked chicken in an airtight container in the refrigerator for up to 3 days.
  • To freeze uncooked coated chicken, flash-freeze on a baking sheet for 30 minutes, then transfer to a freezer bag for up to 2 months.
  • Bake from frozen, adding a few minutes to the cooking time.
  • To freeze cooked chicken, place in a freezer-safe bag for up to 2 months.
  • Reheat in the oven or air fryer until heated through to preserve crispiness.