baked cornflake chicken

Honey Mustard Chicken Salad is crispy cornflake chicken served on a bed of greens and topped with a simple honey mustard dressing. 

Crusted Honey Mustard Chicken Salad

mayonnaise

Tablespoons honey

Tablespoons dijon mustard

lemon juice

salt

scallion (, finely diced)

chicken tenders

cereal

salad

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice.&nbsp;

Preheat oven to 425 degrees F.  Coat a shallow pan with cooking spray.

Reserve 1/3 of sauce for dressing on the salad. You will use the remaining 2/3 in the next step step.

In a small bowl, combine honey mustard dressing, salt, pepper, and diced scallions.

Place cornflake crumbs in a shallow bowl. Dip chicken into honey mustard sauce and then cornflake crumbs; place in prepared pan.

Bake for about 15 minutes, or until chicken is golden and cooked through.

Place chicken on top of your favorite green salad.  Drizzle remaining dressing mixture (the 1/3  that was set aside) over chicken and serve.

https://content.jwplatform.com/videos/3TvCaUZc.mp4

Honey Mustard Chicken Salad is crispy baked cornflake chicken served on a bed of greens and topped with a simple honey mustard dressing

Honey Mustard Chicken Salad

Super easy chicken dinner recipe:&nbsp; Baked Cornflake Chicken

Baked Cornflake Chicken

chicken breasts

cornflakes

Italian seasoning

garlic salt

black pepper

eggs (beaten)

(½ stick) butter (melted)

Preheat the oven to 400℉.

Place the cornflakes in a Ziploc bag or a food processor and crush into crumbs/small flakes. Mix in a bowl with Italian seasoning, garlic salt, and black pepper. Whisk the eggs in another bowl.

Pat the chicken breasts dry with paper towels. Dip each piece of chicken into the egg and then press it into the cornflake mixture, flip and press the other side. You may need to repeat pressing it in the cornflakes to make sure it is completely coated.

Place the chicken in a greased 9x13 inch pan or on a baking sheet. Drizzle the butter over the top. Bake for 25 to 30 minutes or until the internal temperature reaches 165°F.

Juicy chicken coated in a seasoned cornflake crust and cooked until perfectly crisp!

Crunchy Cornflake Chicken (baked or fried!)

Cornflakes

Flour

Eggs, (beaten)

tsp EACH: Paprika, Salt

tsp EACH: Onion Powder, Garlic Powder

tsp EACH: Black Pepper, Cayenne Pepper

Oil Spray ((if baking))

Crush Cornflakes: In a zip lock bag or food processor, crush the cornflakes to a texture similar to Panko breadcrumbs. If you don&#39;t have a zip lock bag/food processor, just use your hands to scrunch them up in the bag. Place to one side.

Mix Seasoning: In a small pot combine 1 tsp salt &amp; paprika with 1/2 tsp onion powder &amp; garlic powder and 1/4 tsp cayenne pepper &amp; black pepper. Place to one side.

Coat Chicken: Set up 3 bowls - the first with flour and half of the pot of seasoning, the second with 2 beaten eggs and the third with crushed cornflakes and the other half of the seasoning. One by one, coat the chicken strips in flour, then egg and finish in the cornflakes, ensuring you thoroughly coat them at each stage (namely the cornflakes). Repeat with the remaining strips.

BAKING OPTION: Space out on an oiled wire rack above a baking tray. Spray the chicken with oil, then pop in the oven at 200C/390F for 15mins or until golden, crispy and piping hot through the centre.

FRYING OPTION: Add 1 cup/250ml oil (or enough to comfortably cover the base of the pan) in a heavy bottom pan or cast iron skillet over medium heat. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly sizzle). Working in batches, fry the chicken for a few mins each side, or until deep golden and visibly crispy. The chicken should be piping hot and white right through the centre (test one strip if you&#39;re not confident with frying). Place on a wire rack above a tray and bring oil back to temp between batches.

See notes for serving suggestions!

I absolutely LOVE this recipe!!! It’s super easy and tastes great! I deep fried them and they were absolutely 100% better than anything I’ve eaten out! This is going in my list of all time favorite recipes!!

Super easy and super delicious. I'm gluten &amp; lactose intolerant so this recipe is a breeze.
Served with tomato/mixed leaf salad and (unnecessary but wicked) side of fries. Plus a spicy chilli dip. Delicious

Excellent recipe! Must try! I didn’t have cayenne pepper so omitted it but they came out so delicious and flavorful. I used country gravy to dip.

HUGE hit at my house! Definitely in the rotation !

These came out very crispy and yummy. I used the baking method. I didn't have enough corn flakes so I did half honey bunches of oats and the sweetness added a nice flavor. I found that 5 cups of corn flakes was way more than I needed. I could have gotten by using 2-3 cups at most.

These were super crispy and easy to make! Thanks for recipe.

https://www.youtube.com/watch?v=u4TMI-R9t3M

Juicy chicken coated in a seasoned cornflake crust and cooked until perfectly crisp! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/cornflake-chicken/

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Cornflake Chicken

Cornflake chicken is juicy inside with a crispy, golden coating. This easy weeknight recipe delivers irresistible crunch without deep frying!

chicken breasts (pounded to ½-inch thickness)

buttermilk

hot sauce ((I used Sriracha))

all-purpose flour

corn flakes

paprika

cayenne

garlic powder

onion powder

poultry seasoning

Shake

Place the chicken in a large ziptop bag with the buttermilk and hot sauce. Close the bag, turn until the chicken pieces are fully coated, and refrigerate for at least 2 hours or overnight.

Preheat

Position a rack in the center of the oven. Preheat the oven to 400 degrees F. Coat a wire rack with nonstick spray and place it on a large rimmed baking sheet.

Dredge

Set up your dredging station: Place the flour on a wide, shallow plate. Set a medium bowl beside it (this will be for the buttermilk). In a separate, wide bowl (a pie dish works well), mix the cornflake crumbs, paprika, salt, black pepper, cayenne, garlic powder, onion powder, and poultry seasoning in a shallow bowl until the ingredients are evenly distributed.

Remove

Remove the chicken breasts from the bag and place them on a clean plate. Pour the marinade into the medium bowl.

Dredge each breast with the flour until fully coated, shaking off any excess. Then coat the chicken in the marinade, shaking off any excess. Last, dip it in the cornflake mixture, patting it a bit if needed to help the cornflakes adhere.

Bake

Arrange the chicken pieces on the prepared wire rack. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the chicken is cooked through (it should register 155 degrees to 165 degrees F on an instant read thermometer) and crispy, about 15 to 20 minutes more. Let rest 5 minutes, then serve

I usually make chicken with breadcrumbs, so using crushed cornflakes was a fun change. They gave the chicken such a nice crunch, and I liked that the coating had plenty of flavor. Definitely something I will make again. Thanks!

I think the cornflake coating is what makes this recipe stand out. It has a different kind of crunch than breadcrumbs, and I really liked the texture. I seasoned mine a little extra and served the chicken with fries, and it was a simple dinner that everyone enjoyed. Thank you!

The chicken was so good, but honestly the cornflake coating is what I want to use again. It added so much texture and made a basic chicken dinner feel different. I can see myself using the same idea for chicken strips or smaller pieces for an easy dinner. Thank you, Erin!

Can this possibly  be made with an alternative flour. Ive found gluten free “corn flakes”  thank you!

It was really tasty and so easy to make, not complicated at all. I actually used chicken thighs instead of chicken breast. It tasted great with mashed potato and buttered green beans.

I love the simplicity of this dish. I soaked my chicken in buttermilk overnight. The chicken breasts came out moist and tender and the seasoning was perfect. I followed everything except I put homemade gravy on top of the chicken just because I love gravy. I must say it was awesome.

Very good, I paired it with avocado salad and corn on the cob. My boyfriend loved it! We were tired of plain grilled chicken so this was a good change in the dinner routine. Thank you, Erin!

The buttermilk made the chicken moist and tender and I will use the marinade again. Unfortunately, the cornflakes made the coating overly sweet and my family found it to be unpleasant. The finished chicken didn’t taste anything like traditional fried chicken.

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Top 4 baked cornflake chicken recipes from across the web

The most viewed baked cornflake chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crusted Honey Mustard Chicken Salad

Baked Cornflake Chicken

Crunchy Cornflake Chicken (baked or...

Cornflake Chicken

The most viewed baked cornflake chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine