Cornflake Chicken

Looking for a new way to make chicken that’s easy, crispy, and full of flavor? Let me introduce you to my go-to recipe: Cornflake Chicken.

This simple dish transforms ordinary chicken into something extra special—moist and juicy on the inside, with a crunchy, golden coating on the outside thanks to crushed Corn Flakes cereal.

Whether you’re using bone-in pieces for a hearty dinner or boneless thighs for a quicker weeknight meal, this baked chicken recipe is always a hit with both kids and adults. The secret? A flavorful mayo mixture that keeps the meat tender while helping those crunchy flakes stick beautifully.

Let’s dive into everything you need to get started on this crispy classic.

Ingredients List

For the Chicken Marinade & Coating

• ⅓ cup mayonnaise (I prefer Duke’s for its rich flavor)
• ½ teaspoon kosher salt, plus extra to season the chicken
• ½ teaspoon seasoned salt (I use Lawry’s, but any brand works)
• ¼ teaspoon garlic powder
• 3-4 lbs. bone-in chicken pieces, skin removed
  or 2 lbs. boneless, skinless chicken thighs or chicken tenderloins
• Ground black pepper, to taste
• 2 cups crushed Corn Flakes cereal
  (about 5 cups before crushing)

Required Kitchen Tools

Having the right tools on hand can make prepping Cornflake Chicken quick and hassle-free. Here’s what I use every time:

1. Large Rimmed Baking Sheet – For evenly baking the chicken without mess.
2. Wire Rack – Helps circulate hot air under the chicken so the coating crisps up beautifully.
3. Mixing Bowl – Perfect for whisking together the mayonnaise and seasonings.
4. Silicone Brush or Spoon – To spread the mayo mixture evenly over each piece of chicken.
5. Rolling Pin or Food Processor – To crush the Corn Flakes into a fine coating texture.
6. Meat Thermometer – Ensures the chicken is perfectly cooked to a safe internal temperature of 165°F.

Preparing the Chicken and Coating Process

Getting the perfect crispy Cornflake Chicken starts with a few simple prep steps that make all the difference in texture and flavor. Here’s how I do it to ensure every bite is juicy and coated in golden crunch.

Step 1: Preheat Your Oven and Prep the Pan

Before anything else, set your oven to the right temperature based on the type of chicken you’re using:

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

Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. Lightly spray the rack with cooking spray so the chicken doesn’t stick.

Step 2: Make the 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 creamy mixture does double duty—it adds flavor and acts as glue for the crunchy coating.

Step 3: Prep the Chicken

Start by patting the chicken pieces dry using paper towels. This helps the mayo mixture adhere better and ensures the coating sticks properly.

Then, season each piece generously with salt and black pepper on both sides.

Step 4: Apply the Mayo Mixture

Using a spoon or silicone brush, spread a thin, even layer of the mayo mixture over each piece of chicken. Make sure to coat all sides well. You don’t need to drench it—just enough to create a sticky surface for the Corn Flakes to cling to.

Step 5: Crush and Coat with Corn Flakes

Measure out about 5 cups of Corn Flakes, then crush them down into 2 cups of coarse crumbs. You can do this with a rolling pin inside a sealed zip-top bag, or pulse them in a food processor.

Pour the crushed Corn Flakes into a shallow bowl or plate. One by one, press each mayo-coated piece of chicken into the crumbs, turning to coat all sides. Press gently to help the flakes stick.

Once coated, place the chicken directly on the prepared rack.

Baking Instructions & Doneness Tips

With your chicken fully coated and arranged on the rack, it’s time to bake it to crispy perfection. This part is simple, but paying attention to time and temperature will help you get that ideal crunchy outside and juicy inside.

Step 6: Bake According to Chicken Type

Depending on whether you’re using bone-in or boneless chicken, you’ll need to adjust both the oven temperature and the cooking time:

🟡 For Bone-In Chicken Pieces:

• Bake at 425°F for 35–40 minutes
• For larger bone-in breasts, extend baking time to 45–50 minutes

🟡 For Boneless, Skinless Chicken Thighs:

• Bake at 400°F for 20–25 minutes

🟡 For Chicken Tenderloins:

• Bake at 400°F for 12–15 minutes

Step 7: Check for Doneness

To be absolutely sure your chicken is cooked through, I highly recommend using a meat thermometer.

• The internal temperature should reach 165°F (74°C) at the thickest part of the meat.

If you don’t have a thermometer, cut into one of the thicker pieces—the juices should run clear and there should be no pink in the center.

Serving Suggestions

Cornflake Chicken is one of those versatile dishes that goes with almost anything. Whether you’re serving it as a casual weeknight meal or a main at a weekend gathering, here are some of my favorite sides to pair it with:

Perfect Pairings

• Mashed potatoes or creamy mac and cheese for a comforting Southern-style meal
• Fresh green beans or steamed broccoli to balance the richness with some greens
• Coleslaw or potato salad for a cool, crunchy contrast
• Cornbread or warm biscuits to round out a hearty plate

Storage Instructions

Keeping Leftovers Fresh

If you have leftovers (though that rarely happens in my house), here’s how to store them:

• Place the cooled chicken in an airtight container and refrigerate for up to 3 days.
• For best results, reheat in a 350°F oven for 10–12 minutes to re-crisp the coating. Avoid the microwave, which can make the crust soggy.

Can You Freeze Cornflake Chicken?

Yes! This recipe freezes well:

1. Let the chicken cool completely.
2. Wrap each piece individually in plastic wrap or foil.
3. Place the wrapped pieces in a freezer-safe bag or container.
4. Store in the freezer for up to 2 months.

To reheat, bake directly from frozen in a 375°F oven for about 20–25 minutes, or until heated through and crispy again.

Conclusion

There you have it—my go-to recipe for crispy, juicy Cornflake Chicken that’s full of flavor and crunch without the fuss of deep frying. It’s a nostalgic, no-fail dinner that always hits the spot. The mayo-based coating makes the chicken unbelievably tender, while the Corn Flakes deliver that golden, crave-worthy crunch.

This recipe is perfect for busy weeknights, picky eaters, or anytime you want a meal that feels a little special with minimal effort. Customize it with your favorite seasoning blends, switch up the sides, and make it your own.

If you try this recipe, let me know how it turned out! And don’t forget to share it with your fellow chicken lovers.