Best Cornflake Crusted Chicken Recipes

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
• Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
• Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

CORNFLAKE-CRUSTED CHICKEN DRUMSTICKS IN THE AIR FRYER

Steps:

• Mix together egg and water in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
• Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray to top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
• Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until internal temperature of chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
• 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
• 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
• 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS

Steps:

• For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
• For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
• For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
• Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
• In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
• Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
• To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400°.
• Rinse chicken, and pat dry. Season generously with salt, garlic powder and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece of chicken at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes.

CORNFLAKE CRUSTED BAKED CHICKEN (GLUTEN FREE)

Steps:

• Preheat oven to 400°F; spray baking sheet with oil.
• Rinse chicken and pat dry.
• In a small bowl, whisk together egg and 1 tablespoon of water. Pour mixture onto small plate.
• In a large bowl, crush cornflakes then mix in oil and Mrs. Dash.
• Dip one piece of chicken in egg mixture, then roll in seasoned cornflakes, Place chicken on baking sheet.
• Bake until crispy and golden brown - about 30 minutes.

CORNFLAKE-CRUSTED CHICKEN WITH RED CABBAGE SLAW AND RUTABAGA POTATOES

Steps:

• Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.
• Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.
• Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.
• Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

TASTY CORNFLAKE-CRUSTED BAKED CHICKEN RECIPE - (4.6/5)

Steps:

• Preheat oven to 400°F. Rinse chicken, and pat dry. Season generously with salt and pepper. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• 1. Preheat oven to 400°. Rinse chicken, and pat dry. Season generously with salt and pepper. 2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt. 3. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet. 4. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• In a medium bowl whisk together the Silk, lemon juice, lemon zest, salt, black and white pepper, and paprika. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes or up to 2 hours. Preheat the oven to 425˚F. Line a baking sheet with parchment paper or foil and spray with cooking spray or brush with oil. Mix the cornflake crumbs, salt, pepper, thyme, paprika, and cayenne on a parchment-lined work surface or large plate. Pour the egg whites into a bowl. Drain the chicken pieces, then dip each piece in the egg whites. Roll the chicken pieces one by one in the cornflake mixture and pat with crumbs. Arrange the chicken on a baking sheet and drizzle with the sesame oil. Bake the tenders for 6 minutes, flip them and bake an additional 5-6 minutes. While the chicken is in the oven, make the dipping sauce: In a small bowl whisk together the mustard, honey, and chile flakes. Serve the chicken hot from the oven, with the dipping sauce.