Crispy, crunchy, and packed with flavor, this oven-fried cornflake chicken with hot honey sauce delivers the perfect balance of juicy tenderness and golden brown crispiness—all without deep frying. Baked to crispy perfection with a seasoned cornflake coating, this easy cornflake chicken recipe is a great option for a simple weeknight meal or a fun twist on classic comfort food.
Table of Contents
Unlike deep frying, which requires lots of oil and cleanup, this oven-fried cornflake chicken delivers the same crispy perfection with none of the hassle. Crushed cornflakes create a light, crunchy coating while locking in the tender, juicy chicken. With smoked paprika, onion powder, and garlic powder, every bite is packed with bold flavor. Take it to the next level with a delicious hot honey sauce drizzled over the top!
This crispy chicken is incredibly versatile—serve it with a simple salad, mashed potatoes, or in a sandwich for the ultimate crispy chicken recipe. Whether feeding the whole family or meal prepping, this is the best way to enjoy fried chicken without the guilt!
Keep the crispy goodness going with these must-try chicken recipes: Crispy Chicken Sandwich, Cornell Chicken, Southern Fried Chicken, Thai Chicken Pizza, and Grilled Cajun Chicken Sandwiches!
Why We Love This Recipe
- The cornflake coating creates a golden brown crunch, making this crispy chicken irresistibly delicious without deep frying.
- The hot honey sauce adds a sweet and spicy kick, making this a favorite chicken dish for bold flavor lovers.
- It’s a great recipe for meal prep since the crispy chicken stays crunchy even after reheating—just store it in an airtight container!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Breasts – Lean meat that stays tender and juicy when baked. Chicken thighs work too for extra richness.
- All-Purpose Flour – Helps the cornflake coating stick to each piece of chicken.
- Salt & Black Pepper – Enhances flavor and balances the crispy coating.
- Oregano & Smoked Paprika – Adds depth and a subtle smoky flavor to the chicken bakes.
- Onion Powder & Garlic Powder – Essential for seasoning the cornflake mixture with savory goodness.
- Eggs – Helps the cornflake crumbs adhere to the prepared chicken pieces.
- Franks Hot Sauce – Adds a little heat to the egg mixture for extra flavor.
- Cornflakes – The secret ingredient for a perfectly crunchy cornflake coating. Crush them for best results!
- Vegetable Oil – Helps the cornflake crust turn golden brown in the oven.
- Hot Honey – A sweet and spicy drizzle that makes this crispy chicken irresistible. I usually just make my own to use in this sauce but you can buy your favorite brand from the store.
- Salted Butter – Adds richness to the hot honey sauce for extra indulgence.
- Chipotle Chili Powder – A smoky, spicy kick that deepens the flavor of the cornflake chicken recipe.
How to Make Oven Fried Cornflake Chicken
- Prep equipment. Preheat your oven to 425°F. Line a baking sheet with aluminum foil and spray it with nonstick cooking spray—this makes cleanup easy and helps the chicken crisp up perfectly.
- Set up dredging stations. In a shallow dish, combine the flour, salt, black pepper, oregano, smoked paprika, garlic powder, and onion powder. In a second shallow bowl, whisk together the eggs and Franks hot sauce until smooth. In a third dish, toss the crushed cornflakes with vegetable oil to ensure they crisp up beautifully.
- Coat chicken. Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip the chicken into the egg mixture, coating it completely, then press it into the cornflake crumbs, making sure each piece is fully covered in the crunchy cornflake coating.
- Bake. Place the coated chicken on the prepared baking sheet in a single layer. Lightly spray the tops with nonstick cooking spray to help the coating get extra crispy. Bake for 20-25 minutes or until the internal temperature reaches 165°F on a meat thermometer.
- Make hot honey sauce. While the chicken bakes, combine the hot honey, Franks hot sauce, butter, smoked paprika, chipotle chili powder, onion powder, and garlic powder in a small saucepan over medium heat. Warm until everything is melted and blended, then remove from heat.
- Serve and enjoy. Drizzle the hot honey sauce over the crispy chicken for the ultimate sweet and spicy flavor. Serve with mashed potatoes, a simple salad, or green beans for a complete meal!
Recipe FAQ’s
Absolutely! Chicken thighs work just as well and offer extra juicy, flavorful results. Just make sure they reach an internal temperature of 165°F.
For the best results, press the crushed cornflakes firmly onto the chicken so they stick well. Spraying the tops with nonstick cooking spray before baking also helps achieve a golden brown crunch.
Yes! You can coat the chicken in the cornflake mixture, then refrigerate it on a baking sheet for up to 8 hours before baking. This helps the flavors meld and makes dinner time even easier.
Store leftover crispy chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F to keep the coating crunchy.
Yes! Place the cooked chicken in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container and store for up to 2 months. Reheat in the oven for best results.
Tips for Success
- Crush the cornflakes into small, even pieces so they stick better and create the ultimate crispy coating. A rolling pin (affiliate link) or food processor (affiliate link) makes this quick and easy!
- Use a wire rack over a baking sheet instead of placing the chicken directly on the pan. This helps the hot air circulate, ensuring an even golden brown crunch on all sides.
- Don’t skip the nonstick cooking spray! A light spritz on top before baking enhances the crispy texture without deep frying.
- For extra flavor, marinate the chicken in buttermilk for a few hours before coating. This helps tenderize the chicken while adding a slight tang that complements the cornflake crust.
- If you love extra heat, add a pinch of cayenne pepper to the flour mixture or a few more dashes of hot sauce to the egg mixture!
What to Serve with Oven Fried Cornflake Chicken
This crispy chicken pairs perfectly with a variety of sides!
A simple salad or green beans keeps things fresh and light, while mashed potatoes or mac and cheese make it the ultimate comfort food meal.
For a fun twist, serve the chicken in a sandwich with coleslaw and a drizzle of hot honey sauce.
Substitutions and Variations
- Swap chicken breasts for chicken tenders or chicken thighs if you prefer a juicier, more flavorful option. Adjust the cooking time accordingly.
- Use panko bread crumbs instead of cornflakes for a different kind of crunch while still keeping the oven-fried chicken crispy.
- Try different seasonings in the cornflake mixture—add a teaspoon of chili powder for extra spice or some grated parmesan cheese for a rich, savory twist.
- Replace Franks hot sauce with sriracha or another favorite hot sauce to adjust the heat level to your taste.
- Make it gluten-free by using a 1:1 gluten-free flour blend instead of all-purpose flour and gluten-free cornflakes.
- Turn it into chicken fingers by slicing the chicken into smaller strips before breading and baking for a fun, dippable meal!
More Must-Try Chicken Recipes for Any Night
- Easy Air Fryer Chicken Thighs
- Traeger Smoked Chicken Thighs
- Marry Me Chicken
- Grilled Chicken Kabobs
- Best Chicken Marinade Recipe
- Orange Glazed Chicken Wings
- Huli Huli Chicken
- Spicy Honey Chicken
Oven “Fried” Cornflake Chicken
Ingredients
Chicken
- 1 ½ pounds chicken breasts or thighs about 3-4 small chicken breasts sliced in half horizontally (or 10-12 chicken tenders)
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 large eggs
- 2 Tablespoons Franks hot sauce
- 6 cups cornflakes crushed
- 2 Tablespoons vegetable oil or other neutral oil
Hot Honey Sauce
- 1 cup hot honey (storebought or homemade version in notes)
- 2 Tablespoons Franks hot sauce
- 3 Tablespoons salted butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon onion powder
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with cooking spray for easier cleanup.
- Prepare 3 dredging stations by combining the flour, salt, pepper, oregano, smoked paprika, and garlic powder in one bowl. In a second bowl, whisk the eggs and hot sauce. In the third bowl, toss the crushed cornflakes tossed with the oil.1 cup all-purpose flour, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon oregano, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 3 large eggs, 2 Tablespoons Franks hot sauce, 6 cups cornflakes, 2 Tablespoons vegetable oil
- Dredge the chicken breasts in the flour mixture then shake off any excess. Dip the chicken into the egg mixture, followed by the cornflake crumbs, making sure there is a good coating of cornflakes on each piece of chicken.1 ½ pounds chicken breasts or thighs
- Arrange the coated chicken on the prepared baking sheet and spray with more cooking spray. Bake for 20 to 25 minutes or until cooked through until the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link).
- While the chicken bakes, make the hot honey sauce by combining the honey, hot sauce, butter, smoked paprika, and garlic powder in a small saucepan over medium heat. Warm on the stovetop until everything is mixed together and warm, then remove from the heat and drizzle over the finished chicken. Serve with mashed potatoes or on sandwiches.1 cup hot honey, 2 Tablespoons Franks hot sauce, 3 Tablespoons salted butter, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon chipotle chili powder, ½ teaspoon onion powder
Notes
- Homemade Hot Honey: To make your own hot honey, combine 1 cup honey and 1-2 Tablespoons chili flakes (depending on how hot you want your hot honey) in a small pot over medium heat. Gently heat without bringing to a boil just until small bubbles start to form around the edges of the pan. Remove from the heat and let the honey infuse with the spices for 5 minutes. Stir in 2 teaspoons of hot sauce and 2 teaspoons apple cider vinegar, then strain out the chili flakes, if desired, or leave them in and transfer to a glass jar to store in a cool dry place. Will last for 2-3 months.
Storage & Make Ahead
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days to maintain the best flavor and texture.
- Freeze: Freeze fully cooked chicken in a single layer before transferring to a freezer-safe bag. It stays fresh for up to 2 months.
- Reheat: Warm in a 375°F oven for 10-15 minutes to keep the cornflake coating crispy without drying out the chicken.
- Make Ahead: Coat the chicken and refrigerate for up to 8 hours before baking for a stress-free meal with all the crispy perfection!
