Crunchy Cornflake Chicken Bake Recipe

If you’re on the hunt for a dinner that’s crispy, flavorful, and insanely easy to make, you’re in the right place. I absolutely love this Crunchy Cornflake Chicken Bake Recipe because it delivers that perfect golden crunch without any deep frying—just a simple bake that your whole family will rave about. Trust me, once you try this, it’ll become a go-to for busy weeknights or casual gatherings.

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Ingredients You’ll Need

These ingredients work harmoniously to create a coating that’s crispy on the outside, tender and juicy inside. I love using chicken tenderloins since they cook quickly and remain juicy, but you’ll find substitution tips soon.

• Chicken tenderloins: Using tenderloins speeds up cooking and means no extra cutting needed.
• Cornflakes: Choose plain or lightly sweetened cornflakes; pulse them gently for the perfect crumb.
• Italian seasoning: Adds that herby, savory depth without overpowering the chicken.
• Garlic powder: A must for layering that classic garlicky flavor.
• Onion powder: Enhances the savoriness and rounds out the seasoning.
• Salt: Essential for bringing all the flavors together.
• Eggs: Make sure they’re well beaten—this helps the coating stick.
• Heavy cream: I discovered that mixing this with eggs makes the coating richer and helps it adhere better.
• Chopped parsley: Adds fresh color and brightness once baked.

Variations

I love that this Crunchy Cornflake Chicken Bake Recipe leaves room for your creativity. I often tweak it depending on what’s in my pantry or how much heat I’m craving. Feel free to make it your own!

• Spicy Kick: Once, I tossed in a teaspoon of smoked paprika and a pinch of cayenne to the cornflake mix, which gave it a subtle smoky heat my family adored.
• Gluten-Free: Swap regular cornflakes for gluten-free ones, and make sure your seasoning blends are gluten-free too. This recipe still turns out fantastic!
• Cheesy Crust: Add a quarter cup of grated Parmesan to the cornflake coating for an extra savory crunch that really ups the flavor.
• Herb Swap: Fresh chopped rosemary or thyme works beautifully instead of Italian seasoning for a different herbal tone.

How to Make Crunchy Cornflake Chicken Bake Recipe

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to a hot 425°F (220°C). This high temperature is key because it crisps up the cornflake coating without drying out the chicken. Spray a large baking sheet with non-stick cooking spray so your chicken won’t stick and your cleanup is easier—trust me, that step saved me more than once!

Step 2: Prepare the Cornflake Coating

Grab your cornflakes and pulse them lightly in a food processor until they’re broken into fine crumbs but not pulverized into dust. You want that satisfying crunch, so be gentle here. Then, transfer these crumbs to a bowl and stir in the Italian seasoning, garlic powder, onion powder, and salt—this seasoning blend is what makes this chicken stand out at the dinner table.

Step 3: Mix the Egg and Cream Wash

In another bowl, whisk together your eggs and heavy cream until smooth. This mixture helps the cornflake coating stick perfectly and gives a little richness that I’m obsessed with. I learned that using the cream here (instead of just eggs) really ups the moistness of the chicken.

Step 4: Coat Your Chicken

One at a time, dip each chicken tenderloin strip into the egg and cream mixture, then dredge it thoroughly in the seasoned cornflake mixture. Place each coated strip on the prepared baking sheet, giving a little space between them so they crisp evenly.

Step 5: Bake to Crispy Perfection

Pop the baking sheet into your preheated oven and bake for 15 to 20 minutes, or until the internal temperature of the chicken hits 165°F (75°C). I always keep a meat thermometer handy to ensure it’s juicy and safe without overcooking. When golden and crisp, sprinkle chopped parsley on top to brighten it up, then serve warm.

How to Serve Crunchy Cornflake Chicken Bake Recipe

Garnishes

I usually sprinkle fresh chopped parsley over the finished chicken for a pop of color and a touch of freshness. Sometimes, I add a squeeze of lemon juice or a few grinds of black pepper for an extra zing—which brings out the seasoning beautifully.

Side Dishes

This crispy chicken pairs wonderfully with roasted veggies, mashed potatoes, or even a simple green salad for a lighter meal. My go-to is serving it alongside some garlic butter green beans and creamy mac and cheese when I want a crowd-pleasing combo.

Creative Ways to Present

For special occasions, I like arranging the Crunchy Cornflake Chicken on a platter with lemon wedges and fresh herbs scattered around. Serving it in cute mini cast iron skillets or a rustic wooden board adds charm and makes the meal feel more festive without extra effort.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chicken in an airtight container in the fridge for up to 3-4 days. It keeps surprisingly well, and the coating stays relatively crispy if you reheat it properly.

Freezing

I’ve successfully frozen batches for up to 2 months. I freeze the chicken in a single layer on a baking sheet before transferring it to a freezer-safe container to prevent sticking. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To keep the coating as crunchy as possible, I recommend reheating the chicken in a toaster oven or conventional oven at 375°F (190°C) for 10-15 minutes. Avoid the microwave if you want that satisfying crispiness, though it works in a pinch.

FAQs

Final Thoughts

This Crunchy Cornflake Chicken Bake Recipe is one of those dishes I treasure because it’s both incredibly simple and irresistibly tasty. I remember the first time I made it—I was amazed at how the humble cornflake created such an addictive crunch. Whether you’re feeding your family on a busy weeknight or looking for an easy crowd-pleaser, this recipe’s got you covered. I hope you love it as much as I do and that it becomes a staple in your cooking rotation!

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