Description
Cornflake Chicken is a crispy, flavorful baked chicken dish featuring tender chicken tenderloins coated in a seasoned crushed cornflake crust. This easy-to-make recipe delivers crunchy, golden chicken perfect for a family dinner or casual gathering, baked to juicy perfection in just 20 minutes.
Ingredients
Scale
Chicken
- 1½ pounds chicken tenderloins
Coating
- 4 cups cornflakes
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Egg Mixture
- 2 large eggs
- ¾ cup heavy cream
Garnish
- 1 teaspoon chopped parsley
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit and prepare a large baking sheet by spraying it with non-stick cooking spray. This will prevent sticking and help the chicken crisp evenly.
- Prepare Chicken: Lay out the chicken tenderloins on a plate and set them aside, ready for coating.
- Crush Cornflakes: Using a food processor, lightly pulse the 4 cups of cornflakes until they are crumbed but not powdered, aiming for a coarse texture to create a crunchy crust.
- Season Coating: Transfer the crumbled cornflakes to a medium bowl and stir in the Italian seasoning, garlic powder, onion powder, and salt thoroughly to distribute all flavors evenly.
- Mix Egg Wash: In a separate medium bowl, whisk together the 2 large eggs and ¾ cup heavy cream until well combined, creating a liquid coating to help seasoning stick to the chicken.
- Coat Chicken: Dip each chicken tenderloin first into the egg and cream mixture to moisten, then roll it in the seasoned cornflake mixture, ensuring complete coverage. Place the coated tenders on the prepared baking sheet in a single layer.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until an internal meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit, signaling the chicken is cooked through and safe to eat.
- Serve: Remove from oven, sprinkle with chopped parsley for a fresh finish, and serve the cornflake chicken warm to enjoy the crispy exterior and juicy interior.
Notes
- Storage: Store leftover Cornflake Chicken in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cornflake Chicken can be frozen for 1-2 months in a sealed freezer-safe container.
- Reheating: Reheat in an oven or toaster oven until heated through. Note that the cornflake crust may soften on reheating.
- Tips: Parsley garnish is optional. Chicken tenderloins cook quickly and require less prep; if substituting with larger chicken breasts or thighs, increase cooking time accordingly.
Nutrition
- Serving Size: 1 serving (approximately 4 oz chicken with coating)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 125 mg
