Description
This Crispy Cornflake Baked Chicken offers a delightful crunch and juicy inside, perfect for family dinners or meal prep.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs (or 6 to 8 drumsticks)
- 3 cups cornflakes, crushed
- 2 large eggs, beaten
- 0.5 cup all-purpose flour (or almond flour for gluten-free)
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- Optional: 0.25 tsp cayenne pepper
- Optional: 2 tbsp grated Parmesan
- Cooking spray or olive oil
Instructions
- Trim any excess fat from the chicken and pat dry with paper towels.
- In Bowl 1, mix flour with salt, pepper, and garlic powder.
- In Bowl 2, beat the eggs.
- In Bowl 3, combine crushed cornflakes with paprika and onion powder.
- Dredge chicken in flour, dip in egg, and press into cornflake mixture.
- Preheat oven to 400°F (200°C) and place a wire rack on a baking sheet.
- Lay coated chicken on the rack, spray with oil, and bake for 25-30 minutes for boneless or 35-40 minutes for bone-in.
Notes
For juicy chicken, ensure it’s at room temperature before baking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg