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Crunchy Cornflake Chicken Recipe

Crunchy Cornflake Chicken Recipe

Coated with a homemade "shake and bake" mix made from cornflakes and seasonings, this oven-baked chicken tastes as good as fried chicken (without the fat). Our kid testers liked crushing the cornflakes and shaking the chicken pieces to coat them with topping.


  • 3 cups cornflakes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground sage
  • Salt and pepper
  • 1/2 cup milk
  • 2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)


Crunchy Cornflake Chicken - Step 1

1. Heat the oven to 375ยบ. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, and shake until well combined.

Crunchy Cornflake Chicken - Step 2

2. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.

3. Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, and biscuits.) Be sure to check the chicken for doneness (see our tip, above). Serves 4 to 6.