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Cornflake-Crusted Chicken

A twist on classic fried chicken with a crunchy cornflake coating, quick to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts (or thighs) Boneless skinless is preferred.
  • 2 cups cornflakes, crushed finely For extra flavor, toast before crushing.
  • 1 cup buttermilk (or regular milk with a squeeze of lemon) Buttermilk enhances the flavor.
  • 1 teaspoon paprika Can substitute with favorite seasoning.
  • to taste salt and pepper For seasoning chicken.
  • 2 tablespoons olive oil or melted butter Drizzle over chicken before baking.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the chicken and pat dry. Season both sides with salt, pepper, and paprika.
Coating
  1. Pour buttermilk into a shallow bowl. Dip each chicken piece in buttermilk, allowing excess to drip off.
  2. In another dish, place crushed cornflakes. Roll buttermilk-coated chicken in cornflakes, pressing gently for a good coating.
Baking
  1. Line a baking sheet with parchment paper. Place coated chicken on the sheet and drizzle with oil or melted butter.
  2. Bake for 25–30 minutes until cooked through and coating is golden brown and crunchy (internal temperature 165°F/75°C).
Serving
  1. Let chicken rest for a few minutes. Serve and enjoy!

Notes

For variations, consider adding cayenne for spice, Italian herbs for aromatic flavor, or a honey mustard glaze for sweetness. Serve with mashed potatoes or salad.