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Cornflake Chicken

Emma
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.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Course Dinner
Cuisine American, Southern
Servings 4
Calories 328.1 kcal

Equipment

  • Large Rimmed Baking Sheet
  • Wire Rack
  • Mixing Bowls
  • Meat Thermometer
  • Basting Brush

Ingredients
  

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 removedOR
  • 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)

Instructions
 

How to Prepare Cornflake Chicken

  • Start by preheating your oven based on the type of chicken you’re using:
    While the oven heats up, line a large rimmed baking sheet with aluminum foil and place a rack on top. Spray the rack with nons
    425°F for bone-in chicken pieces400°F for boneless chicken thighs or tenderloins
  • In a medium mixing bowl, whisk together the following:
    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 b
    ⅓ cup mayonnaise½ teaspoon kosher salt½ teaspoon seasoned salt¼ teaspoon garlic powder
  • 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.
  • 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.
  • Brush each chicken piece with the seasoned mayo mixture. Make sure it’s coated evenly on all sides.Press the mayo-coated chicken into the crushed Corn Flakes, turning to cover each piece completely. Gently press down so the flakes adhere well.
Keyword Cornflake Chicken