Every day I get the question “Mom – what’s for dinner?!?” – sometimes as early as when we’re walking to school! Who could think that far in advance?!? When I have busy days and I really don’t feel like being in the kitchen very long, I go for easy recipes that I know my girls like. Cornflake Chicken is one of them!
Cornflakes make a great breading – they’re definitely not just for breakfast and honestly I never even eat them as a cereal. They get soggy way too quickly for me!
The traditional breading process consists of 3 parts – flour, egg and whatever you’re going to use for breading so you’ll need 3 separate bowls or dishes to get started.
I used regular all purpose flour and sprinkled in some kosher salt. 3 beaten eggs go in the second dish.
You can buy cornflakes already made into crumbs but I like getting the regular cereal and smashing it into crumbs myself. Put a bunch of cornflakes into a ziploc and start smashing. Make it as small as you want. I don’t go too fine because I like some texture. For extra flavor I add some kosher salt, paprika, onion powder and some brown sugar. Mix it all around.
I use thin cut boneless skinless chicken breast. Rinse it off, pat it dry and sprinkle with kosher salt.
Then it’s assembly line time. First lightly coat the chicken with the flour, next dip it into the egg, followed by the cornflake crumbs.
The chicken will be cooked in the oven on a sheet pan so make sure to either use a cooking spray or a bit of oil to coat the pan so it doesn’t stick.
Since we’re using skinless chicken breasts I’ll be honest – it will be a bit dry so I drizzle a little melted butter on top before cooking.
Cook for about 20 minutes in a 350 degree oven. If you’re using thicker chicken cook it longer.
You can serve with your favorite dipping sauce like ranch dressing or honey mustard. I’ve also used this method for cooking chicken wings. It’s so good and tastes moist and juicy!
My girls really like this dish! Let me know if you try it or if you have your own variation.
Leave a Reply