Cornflake Chicken
Cornflake chicken is a classic way to make family friendly crispy chicken tenders. They can be on your table in less than an hour, making them perfect for dinner anytime!
There are a few meals everyone in our houses can agree on and chicken tenders are one.
And that goes double for this version! Kids and adults both love them. They are tender on the inside with a nice lightly sweet, crunchy exterior that is so good!
Serve them with some homemade BBQ sauce, a spicy peri peri sauce, or some home honey mustard.
We’re sure you’ll find yourself making these over and over again!
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Ingredients You’ll Need
Here’s what you’ll need for these crunchy chicken delights:
- Cornflakes – Cornflakes give the outside of the chicken a nice, slightly sweet crunch that compliments the honey mustard nicely.
- Chicken tenderloins – We use tenderloins, but you could use bone-in or boneless chicken breasts and thighs. Both these variations will need slightly longer cooking times since they will be thicker. Start by adding an extra 3 to 5 minutes and then check with a thermometer. They are done when the internal temperature reaches 165 degrees F.
- Honey mustard – You’ll need honey and dijon mustard which creates a perfect flavor combination with the cornflake crust.
- Mayo mixture – You’ll need mayo and sour cream to create a sauce to help keep the chicken moist and tender as it cooks.
- Sour cream – We recommend using regular sour cream, but you could try them with low fat sour cream.
- Seasonings – You likely have these on hand, but you’ll need ground black pepper, sea salt (or regular if you prefer), smoked paprika, and chopped parsley.
Instructions
If you make oven baked chicken regularly, you will find this recipe is just as easy. You need to bread the chicken with the cornflakes and then bake it. Here’s what to do:
Step 1 – Prep the cornflakes. Before starting, preheat your oven to 400 degrees.
As it heats, place the cornflakes into a sealable bag and crush them with a rolling pin. You could use other methods, such as wooden mallet, but we find a rolling pin evenly crushes all the corn flakes.
Next, add chopped parsley to the cornflakes. Stir until well combined.
Step 2 – Prep the coating. In a small bowl, whisk the honey, dijon mustard, mayo, sour cream, black pepper, sea salt, and smoked paprika. Set aside ¼ cup to use as a dip for the chicken when it is cooked.
Step 3 – Bread the chicken. Once the cornflakes and batter are ready, dip your chicken in the honey-mustard bowl and then the cornflake bowl. Make sure you evenly coat each piece of chicken with the cornflakes before placing them in an oven safe dish.
Step 4 – Bake. Bake uncovered in the oven for 15 – 20 minutes or until internal temperature reaches 165 degrees F. Serve hot with reserved honey mustard dip.
Using Cornflakes instead of Breadcrumbs
Cornflakes give the chicken a slightly different taste then breadcrumbs. The main different is that they are made from corn, which crisps up nicely and gets very crunchy in the oven or an air fryer. It also has a slightly sweet flavor from the corn compared to the bland or neutral flavor of flour or panko.
Can You Make Them Ahead of Time
To get the crispiest results it is best to serve these immediately after baking. I don’t suggest making ahead of time and refrigerating or freezing because the outer coating will become soggy.
You can prep the cornflakes and the dipping sauce ahead of time. Sauce can be stored in the refrigerator for up to 1 week.
When you are ready to make them all you have to do is dip the chicken in the sauce and bread it with the cornflakes and bake!
Looking for More Easy Chicken Dinners?
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- Cheesy Artichoke Chicken Bake {Keto}
- Sheet Pan Chicken and Asparagus
- Sheet Pan Honey Garlic Chicken and Veggies
- Chicken Tortilla Casserole
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- More Chicken Recipes…
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Cornflake Chicken
Ingredients
- 3 cups Cornflakes
- 5 Chicken tenderloins
- 2 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1/2 cup Mayonnaise
- 1/2 cup Sour cream
- 1 teaspoon Black pepper
- 1 teaspoon Sea salt
- 1 teaspoon Smoked paprika
- 1 tablespoon Chopped parsley
Instructions
- Preheat oven to 400 degrees F.
- Place cornflakes into a sealed plastic bag and crush them using a rolling pin.
- In a small bowl, add honey, dijon mustard, mayo, sour cream, black pepper, sea salt, and smoked paprika. Whisk to combine. Set aside ¼ cup to use as dip.
- Add chopped parsley to a bowl with the cornflakes and stir to mix.
- Dip chicken into the honey mustard mixture and then dip in the crushed cornflake bowl. Evenly coat each piece of chicken and then place in an oven safe dish.
- Bake uncovered in the oven for 15-20 minutes or until internal temperature reaches 165 degrees F.
- Serve with reserved honey mustard dip. Enjoy!
Notes
Nutrition
