If you’re looking for a dinner that’s crispy, flavorful, and a little nostalgic, this is it. This Baked Cornflake Chicken Tenders recipe takes the classic crunch of cornflakes and turns it into a golden coating that’s lighter than frying but just as satisfying. It’s the kind of family-friendly meal that feels fun enough for a weekend yet simple enough for a busy weeknight.
I love the crispy crunch of fried chicken, but I can definitely do without the mess that comes with it. Standing over a skillet of hot oil while it splatters everywhere is not my idea of fun, and the smell of fried food always seems to hang around the house for days. Baking chicken is a much easier alternative, but it usually lacks that signature crunch I crave. That all changed when I started making baked cornflake chicken.
The crushed cornflakes create a coating that bakes up perfectly crisp and golden, giving you the texture of fried chicken without the hassle. It’s crunchier than traditional breaded chicken tenders, yet cleanup is a breeze compared to frying. This baked cornflake chicken recipe is the best of both worlds—comfort food flavor and texture without the mess or lingering smell of deep frying.
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Ingredients
- Chicken Breast Cutlets – Slice into even strips so they cook at the same rate. You can also use boneless, skinless chicken thighs to make Baked Cornflake Chicken Tenders for a dark meat option.
- Salt – Brings out the flavor of the chicken. Sea salt or kosher salt works well.
- Paprika – Adds color and a mild smokiness. Smoked paprika can be swapped in for deeper flavor.
- Black Pepper – Freshly cracked pepper gives the best taste. White pepper can be used for a milder flavor.
- Flour – Helps the egg stick to the chicken. All-purpose flour is standard, but gluten-free flour works if needed.
- Egg – Acts as the binder between the flour and the cornflakes. If you’re out of eggs, use buttermilk or plain yogurt as a substitute.
- Cornflakes – Crush into fine crumbs for the best crispy coating. Panko breadcrumbs can be used instead, but cornflakes give the crunchiest texture.
- Olive Oil – Brushed lightly over the chicken to help the coating brown. Any neutral oil like canola or avocado oil also works.
See recipe card for quantities.
How to Make Baked Cornflake Chicken
- Step 1: Cut the chicken breasts into even size strips or pieces and season them evenly with salt, paprika and black pepper. Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
- Step 2: In another shallow bowl, beat the egg well. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
- Step 3: Put the cornflakes into a ziplock bag and crush them using a rolling pin until they are in small crumbs. Transfer the crushed flakes into a shallow bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
- Step 4: Arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle or brush each piece with olive oil to help them crisp up while baking. Place the pan in the oven and bake for 15 minutes. After that, carefully flip the chicken to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through.
Hint: The internal temperature of the baked chicken tenders should be at 165F or above when checking with a meat thermometer.
Variations/ Substitutions
- Spicy Kick – Add cayenne pepper, chili powder, or hot sauce to the seasoning or egg mixture for extra heat.
- Cheesy Coating – Mix finely grated Parmesan cheese or cheddar cheese in with the crushed cornflakes for a richer flavor.
- Herb Blend – Stir dried Italian seasoning, thyme, or rosemary into the flour for an herby twist.
- Gluten-Free Option – Use certified gluten-free cornflakes and a gluten-free flour blend.
- Kid-Friendly Twist – Swap chicken breast strips for chicken tenders or nuggets to make them more fun for kids.
If you like this recipe, try my Baked Buffalo Chicken Tenders also.
Equipment
You don’t need much special equipment to make this recipe—just a few kitchen basics. A baking sheet lined with parchment paper keeps cleanup simple and helps the chicken crisp evenly.
Shallow bowls or plates work best for the flour, egg, and cornflake coating process. A zip-top bag and rolling pin make crushing the cornflakes easy, and a meat thermometer is handy to ensure the chicken is cooked through.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To keep the coating crisp, place the chicken on a paper towel–lined plate before sealing the container.
For longer storage, freeze the cooked strips in a single layer on a baking sheet, then transfer them to a freezer bag once solid—this prevents sticking.
Reheat in the oven or air fryer at 350°F until warmed through and crispy again; avoid the microwave if possible, since it can make the coating soggy.
Top Tips
- Crush the cornflakes finely so they stick well to the chicken and create an even coating.
- Pat the chicken dry before seasoning to help the spices and coating adhere better.
- Use one hand for dry ingredients and the other for wet when breading to avoid clumps on your fingers.
- Press the cornflake coating gently onto the chicken so it sticks firmly and doesn’t fall off during baking.
- Flip the chicken halfway through baking for even browning and crispiness on all sides.
- Don’t overcrowd the baking sheet—leave space between pieces so hot air can circulate and crisp the coating.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe eating without overcooking.
Serving Suggestions
Baked cornflake chicken is versatile and pairs well with so many sides and sauces. For dipping, try it with bold flavors like this tangy Homemade Bang Bang Sauce, sweet and savory Homemade Teriyaki Sauce, or creamy Homemade Garlic Dipping Sauce.
You can also serve it as part of a meal with fresh sides like Southwest Corn Slaw or crispy Air Fryer Sweet Potato Fries. Pack the chicken for lunch by tucking the strips into Chicken Caesar Salad Wraps or layering them into your favorite sandwich with lettuce, tomato, and cheese.
FAQ
Crushing them into small crumbs works best because they stick to the chicken more evenly. A few larger pieces are fine, but too many big chunks can fall off.
You can make this recipe with chicken thigh cutlets too. Boneless cuts work best because the cooking time is shorter and it is less likely that the coating will burn. Adjust cooking times accordingly and always check for doneness with a meat thermometer.
More Chicken Recipes
Looking for more chicken recipes? Try these:
If you like this baked cornflake chicken tenders recipe, please leave a 5-star rating.
RECIPE
Baked Cornflake Chicken Tenders
Ingredients
- 1 lb chicken breast cutlets cut into strips
- ⅔ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 4 tablespoons flour
- 1 large egg beaten
- 2 cups cornflakes crushed
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375 F. Cut the chicken breasts into even size strips or pieces. Place the chicken on a plate and season them evenly with salt, paprika and black pepper. Make sure all sides are well coated with the spices.
- Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
- In another shallow bowl, beat the egg well. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
- Put the cornflakes into a ziplock bag and crush them using a rolling pin until they are in small crumbs. Transfer the crushed flakes into a shallow bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
- Line a baking pan with parchment paper and arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle or brush each piece with olive oil to help them crisp up while baking. Place the pan in the oven and bake for 15 minutes. After that, carefully flip the chicken to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through, any juices run clear and the coating is golden and crunchy. The internal temperature of the chicken should be at 165F or above when checking with a meat thermometer.
- Remove the pan from the oven and let the chicken cool slightly. Serve the chicken with your favorite dipping sauces or side dishes.
Nutrition
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