Cornflake-Crusted Baked Chicken

487 Ratings
  • 5 92
  • 4 89
  • 3 169
  • 2 117
  • 1 20

This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.

Everyday Food, January/February 2005

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.

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  • 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.

Cook's Notes

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.

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Reviews (5)

487 Ratings
  • 5 92
  • 4 89
  • 3 169
  • 2 117
  • 1 20
Martha Stewart Member
08/13/2012
excellent and very easy Thank you.
Martha Stewart Member
03/02/2009
This was very easy and the corn flake crumbs made it very delicious. My husband and kids loved it! I will make it again and again.
Martha Stewart Member
04/20/2008
Chicken done in cornflakes is delicious and also nice and crunchy. Very easy dish to prepare. i did not add the cayenne.
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Martha Stewart Member
04/15/2008
I used the bran flakes too. Yummy! Next time, I may not add the cayenne (or just a little less). It was good but I'd prefer less of a kick.
Martha Stewart Member
04/15/2008
I used the bran flakes too. Yummy! Next time, I may not add the cayenne (or just a little less). It was good but I'd prefer less of a kick.
Martha Stewart Member
04/01/2008
I use bran flakes to add some extra fiber.
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