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.
Equipment
- Large Rimmed Baking Sheet
- Wire Rack
- Mixing Bowl
- Silicone Brush or Spoon
- Rolling Pin or Food Processor
- Meat Thermometer
Ingredients
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)
Instructions
Preparing the Chicken and Coating Process
- 425°F for bone-in chicken400°F for boneless thighs or chicken tenderloins
- ⅓ cup mayonnaise½ teaspoon kosher salt½ teaspoon seasoned salt¼ teaspoon garlic powder
- 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.
- 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.
- 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.