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Cornflake chicken nails that crispy fried chicken vibe, without dragging out the deep fryer. The brined meat stays juicy, the crushed cornflakes turn golden and crunchy, and the whole thing cooks up fast in the oven.
Here’s Why This Corn Flake Chicken Recipe Works
Cornflake crust = maximum crunch: Unlike breadcrumbs, cornflakes don’t absorb moisture. They keep their structure in the oven, so the coating stays crisp instead of turning soft. For a different kind of crunch, try our panko baked chicken.
Brining locks in moisture: Even a quick 30-minute brine makes a difference, but an overnight soak gives you super juicy chicken every time.
Crispy texture without frying: The crushed cornflake coating crisps up beautifully in the oven. No deep frying needed.
Simple, well-balanced seasoning: Garlic, paprika, and oregano add depth without overpowering the chicken or the crispy coating.
Recipe Tips
Crush, don’t pulverize the flakes: You want a mix of sizes. Some fine powder to help the coating stick, and some larger flakes for crunch. If you crush them too fine, you’ll lose that signature crispy texture.
Use a wire rack: It allows air to circulate evenly around the chicken so the coating crisps on all sides. Without it, the bottoms can steam and turn soft.
Don’t skip the pat-dry: After brining, dry the chicken well or the coating won’t stick properly.
Egg whites help the coating cling: No yolks needed. Egg whites bind the crust without adding heaviness.
Check temps, not time: Use a thermometer to make sure the chicken hits 160°F for tenders, 170°F for thighs. It’s the best way to guarantee juicy meat.
Cornflake Crusted Chicken
This cornflake chicken brings that classic, crunchy coating with less mess and more flavor. The brine keeps things juicy, the spice mix does the heavy lifting, and the cornflakes deliver real texture. It’s oven-baked comfort with real crunch. Serve it as-is, or add a side of Carolina Gold BBQ sauce for dipping.
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Cornflake Chicken
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Ingredients
- ⅓ cup Kosher salt
- 3 tablespoons granulated sugar
- 1½ quarts cold water
- 3 to 3½ pounds bone-in chicken thighs, breast, tenders, legs and thighs all work
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 3 egg whites
- 3 cups cornflakes, crushed (See Notes)
Instructions
Optional Brine
- In a large bowl, combine the Kosher salt and sugar with the cold water, stirring until fully dissolved. Add the chicken parts, making sure they’re fully submerged. Cover the bowl with a plate or plastic wrap and refrigerate for 4 hours or overnight.
- Remove the chicken from the brine, rinse under cold water, and pat dry thoroughly.
Coat the Chicken
- Set up three coating dishes: In a shallow dish or pie plate, combine the flour, garlic powder, onion powder, oregano, paprika, and salt. In a second shallow dish, add the egg whites and whisk lightly to break them up.Place the crushed cornflakes in a third dish.
- Preheat the oven to 400°F and adjust the oven rack to the middle position. Set a wire rack over a rimmed baking sheet, spray it with oil, and set aside.
- Working with one piece of chicken at a time, dredge it in the seasoned flour, then dip it into the egg whites, and finally press it into the cornflakes to coat. Place coated chicken pieces on the prepared wire rack, reserving the chicken tenders on a separate plate. Repeat until all chicken pieces are coated.
Bake the Chicken
- Transfer the baking sheet to the oven and bake until the coating is golden and the chicken is cooked through. Chicken tenders typically take 15–20 minutes; larger pieces like thighs or drumsticks will need closer to 35 minutes total. Use an instant-read thermometer to check for doneness: 160°F for tenders and breasts, 170°F for thighs and legs.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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