Oven "Fried" Cornflake Chicken

Chicken breasts covered in crushed cornflakes on a baking sheet.

5 from 2 votes

Crispy, crunchy, and packed with flavor, this oven-fried cornflake chicken 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.

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

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.
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!

Nutrition

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