Cornflake Chicken

Craving a crispy, juicy chicken recipe that skips the deep fryer but still delivers on flavor? Let me introduce you to my go-to comfort food: Cornflake Chicken.

It’s crunchy on the outside, tender on the inside, and baked to golden perfection. The secret? A seasoned mayo coating that locks in moisture and a crust made from crushed Corn Flakes cereal—yes, the same kind you might have in your pantry right now.

This easy, oven-baked chicken recipe is perfect for busy weeknights or when you’re hosting friends and need something crowd-pleasing.

Whether you’re using boneless chicken tenders for a quick dinner or bone-in thighs for that Sunday roast vibe, this recipe adapts beautifully to your schedule and your cravings.

Ingredients List

Before we get started, let’s round up everything you’ll need to make this crunchy Cornflake Chicken. I’ve included both the seasoning mix and the coating ingredients, along with options for different cuts of chicken.

For the Mayo Coating

• ⅓ cup mayonnaise (I personally prefer Duke’s for its rich flavor)
• ½ teaspoon kosher salt, plus more for seasoning the chicken
• ½ teaspoon seasoned salt (like Lawry’s – it adds a great savory depth)
• ¼ teaspoon garlic powder
• Ground black pepper, to taste

For the Chicken

• 3–4 lbs. bone-in chicken pieces, skin removed
  OR
• 2 lbs. boneless, skinless chicken thighs or tenderloins
  (Boneless cooks faster – see notes below for timing)

For the Coating

• 2 cups crushed Corn Flakes cereal
  (That’s about 5 cups of cereal before crushing)

Required Kitchen Tools

Having the right kitchen tools makes this recipe extra simple and keeps cleanup easy. Here’s what I always use when making my Cornflake Chicken:

1. Large Rimmed Baking Sheet – Line this with foil for easy cleanup.
2. Wire Rack – This keeps the chicken elevated so the bottom crisps up too.
3. Mixing Bowls – For the mayo mixture and the crushed cereal.
4. Meat Thermometer – To make sure your chicken hits that perfect 165°F without overcooking.
5. Basting Brush – For coating the chicken evenly with the mayo mixture.

How to Prepare Cornflake Chicken

The beauty of this Cornflake Chicken recipe is how quick and low-effort it is to pull together. Once you’ve gathered your ingredients and tools, it’s just a matter of mixing, brushing, and coating. Here’s exactly how I do it:

Step 1: Preheat Your Oven

Start by preheating your oven based on the type of chicken you’re using:

• 425°F for bone-in chicken pieces
• 400°F for boneless chicken thighs or tenderloins

While the oven heats up, line a large rimmed baking sheet with aluminum foil and place a rack on top. Spray the rack with nonstick cooking spray to keep the coating from sticking.

Step 2: Make the Seasoned Mayo Mixture

In a medium mixing bowl, whisk together the following:

• ⅓ cup mayonnaise
• ½ teaspoon kosher salt
• ½ teaspoon seasoned salt
• ¼ teaspoon garlic powder

This mixture does double duty—it seasons the chicken and helps the Corn Flakes stick without needing an egg wash or buttermilk. It also keeps the chicken moist while baking. I like using Duke’s mayo for its tangy richness, but feel free to use your favorite brand.

Step 3: Prep the Chicken

Pat the chicken dry using paper towels. This helps the coating stick better and promotes even browning.

Next, season the meat generously with kosher salt and freshly ground black pepper. Don’t skip this step—it enhances the flavor from the inside out.

Step 4: Crush the Corn Flakes

Measure out about 5 cups of Corn Flakes cereal, then crush them into coarse crumbs. You can do this by placing the cereal in a zip-top bag and using a rolling pin, or pulsing it a few times in a food processor. Aim for a mix of fine crumbs and some small flakes—this gives the crust its amazing crunch.

Pour the crushed Corn Flakes into a shallow bowl for easy coating.

Step 5: Coat the Chicken

Now for the fun part! Here’s how I do it:

1. Brush each chicken piece with the seasoned mayo mixture. Make sure it’s coated evenly on all sides.
2. Press the mayo-coated chicken into the crushed Corn Flakes, turning to cover each piece completely. Gently press down so the flakes adhere well.

Baking Cornflake Chicken to Golden Perfection

Once your chicken is coated and arranged on the rack, it’s time to let the oven work its magic. The key to crispy Cornflake Chicken is baking it at the right temperature on a rack so the heat can circulate around each piece. This gives you that golden crust without the mess or calories of deep frying.

Baking Times by Chicken Cut

Use the chart below to make sure you bake your chicken just long enough to cook it through while keeping it juicy on the inside and crispy on the outside:

Chicken Type	Oven Temp	Bake Time
Bone-in thighs/drumsticks	425°F	35–40 minutes
Large bone-in breasts	425°F	45–50 minutes
Boneless chicken thighs	400°F	20–25 minutes
Boneless chicken tenders	400°F	12–15 minutes

No matter the cut, you’ll want to bake until the internal temperature of the thickest part reaches 165°F (use a meat thermometer for accuracy).

Pro Tips for Perfectly Crispy Cornflake Chicken

• Don’t overcrowd the pan. Leave space between each piece so the hot air can crisp up every side.
• Crumbs getting too dark? If you notice the Cornflake coating starting to brown too much before the chicken is done, loosely tent the tray with aluminum foil to prevent burning.
• Want extra crunch? Right before serving, you can pop the cooked chicken under the broiler for 1–2 minutes. Just keep a close eye so it doesn’t burn!

This method gives you the ultimate baked chicken experience: crunchy, flavorful, and juicy every time. Plus, cleanup is a breeze since you lined the tray with foil—score!

Serving Suggestions and Flavor Pairings

Once your Cornflake Chicken is out of the oven—golden, crispy, and smelling amazing—it’s time to serve it up!

What to Serve with Cornflake Chicken

This crunchy chicken pairs well with just about anything, but here are some of my favorite side dish ideas to complete the meal:

• Creamy mashed potatoes or roasted baby potatoes
• Coleslaw or a crisp garden salad for freshness and crunch
• Grilled corn on the cob or green beans with garlic butter
• Buttermilk biscuits or cornbread for that Southern comfort food vibe
• Honey mustard, BBQ sauce, or ranch dressing for dipping

This recipe also works beautifully for picnics or potlucks—it holds up well at room temperature and tastes just as good served cold the next day.

Storage Instructions

Keeping Leftovers Fresh

If you have leftovers (lucky you!), store them in an airtight container in the fridge. Here’s how to keep them tasting their best:

• Refrigerator: Up to 3 days
• Freezer: Store in a freezer-safe bag or container for up to 1 month

Reheating Tips

To reheat and keep the coating crispy, I recommend the oven or air fryer:

• Oven: Reheat at 375°F for 10–15 minutes
• Air Fryer: 350°F for 5–7 minutes

Microwaving works in a pinch, but it will soften the crispy Cornflake coating.

Conclusion

This Cornflake Chicken recipe is one of those comfort food classics that never disappoints. It’s easy, budget-friendly, and packed with texture and flavor. Whether you’re making it for family dinner, meal prep, or a casual get-together, it’s always a hit.

The seasoned mayo keeps the chicken incredibly juicy, while the Cornflake crust brings that satisfying crunch with every bite. Plus, with no frying involved, cleanup is a breeze and you can feel good about what you’re serving.