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Two pieces of cornflake crusted chicken on a plate.
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Cornflake Chicken

Juicy brined chicken coated in crushed cornflakes for a crisp, golden crust. Baked in the oven for a crunchy, flavorful twist on classic fried chicken. No deep fryer needed.
Prep Time30 minutes
Cook Time35 minutes
Brine Time1 hour
Course: dinner, Main Course
Cuisine: American
Keyword: cornflake chicken
Servings: 6 servings
Author: Pat Nyswonger

Ingredients

  • ⅓ cup Kosher salt
  • 3 tablespoons granulated sugar
  • 1½ quarts cold water
  • 3½ pounds chicken pieces 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.
    Three prep dishes with seasoned flour, egg whites, and crushed corn flakes.
  • 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.
    A dredging station with flour, egg white, and cornflake crumbs coating chicken.

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.
    Cornflake coated chicken on a baking sheet.
  • Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Brining is optional, but worth it: Even a quick 30-minute brine helps tenderize and season the chicken. For the best texture and flavor, let it sit for at least 4 hours or overnight.
Crush the cornflakes by hand: Place them in a plastic bag and use a rolling pin or the flat side of a meat mallet. Aim for a mix of coarse and fine pieces to get a crisp, well-adhered coating.
Don’t skip the pat-dry step: After brining, make sure the chicken is well dried with paper towels. Excess moisture will keep the coating from sticking and crisping properly.
Seasoning swaps are fine: The garlic, paprika, and oregano add classic flavor, but you can sub in thyme, cayenne, or even Ranch seasoning.
Check temps, not just time: Oven times vary, especially with mixed cuts. Use an instant-read thermometer to ensure the chicken is safely cooked and still juicy.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 26g | Protein: 42g | Fat: 4.8g | Saturated Fat: 1.2g | Cholesterol: 120mg | Sodium: 2579mg
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