Easy, delicious and crispy baked cornflake chicken, dipped in warm sauce after baking. With a variety of easy homemade sauces to choose from, there is one to suit whatever flavour you’re craving.
I’ve always been a fan of this baked cornflake chicken, but I’ve recently been experimenting with dipping the baked chicken into sauce before serving. The cornflake chicken stays lovely and crispy after the quick dip in the sauce, while the sauce infuses it with flavour!
Ingredients and substitutions
A few notes about the key ingredients …
Cornflakes Cereal – Of course, it wouldn’t be cornflake chicken without cornflakes. I like to start with the whole cereal (vs the boxed cornflake crumbs), so I can crush it as much or as little as I like.
Chicken – I have used boneless, skinless chicken breasts here that were cut in half lengthwise into two thinner pieces. You could also use chicken tenders and make chicken fingers if you like. Boneless chicken thighs can also be used. Cooking time will vary depending on the size of chicken used.
How to make this baked cornflake chicken
- Set up a breading station with the flour, eggs and crushed cornflakes on separate plates. Dip the chicken first into the flour, then the egg and finally the cornflakes.
- Place the breaded chicken onto a foil-lined baking sheet.
- Bake the cornflake chicken until crispy and cooked through.
- While the chicken is baking, prepare the sauce of your choice and keep it warm. When the chicken is baked, dip the chicken into the sauce briefly, but thoroughly coating it completely. I’m using the Sesame Soy Sauce here.
- Remove the chicken to a cutting board.
- Cut the chicken into slices to serve.
Recipe tips!
- Keep the sauce warm on the stovetop (or rewarm in the microwave) and dip the hot chicken in the warm sauce right before serving.
- The sauces are thinner as they are intended for infusion flavour and not coating the chicken. If you’d like to have a thicker sauce to coat the chicken, I’ve included instructions for thickening up the sauces in the Recipe Card.
- Air Fryer Option: If you’d prefer to use an air fryer to cook the chicken, preheat the air fryer at 385F. Spray the air fryer with cooking spray, place the chicken and lightly spray the chicken with cooking spray. Bake the chicken at 385F for 16-18 minutes (for halved chicken breasts) or until cooked through.
Making ahead, storing and freezing
The cornflake chicken is best enjoyed freshly baked, for ultimate crispiness. Store leftovers in the refrigerator for 2-3 days.
The cornflake chicken (before dipping in the sauce) can be frozen. Let cool completely in the fridge, then transfer to a freezer container. Freeze for up to 3 months.
Reheat leftover or frozen cornflake chicken on a baking sheet in a 350F until warmed through.
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Get the Recipe: Bake and Sauce Cornflake Chicken
Ingredients
- 2 large boneless, skinless chicken breasts, halved lengthwise*see Note 1 below
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- Salt and freshly ground pepper
- 2 large eggs
- 3 cups cornflakes, crushed
Sesame Soy Sauce:
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 1 Tablespoon brown sugar
- 3 Tablespoons soy sauce, low-sodium recommended
- 1 Tablespoon sesame oil
- 3 Tablespoons water
Hot Honey Sauce:
- 3 Tablespoons butter
- 3 Tablespoons honey
- 2 Tablespoons hot sauce, such as Frank's Red Hot
- 1 Tablespoons water
Soy Lemon Sauce:
- 2 1/2 Tablespoons soy sauce
- 2 Tablespoons honey
- 2 Tablespoons brown or white sugar
- 1 Tablespoon rice wine vinegar
- 1 teaspoon lemon zest
- 1 1/2 Tablespoons lemon juice
- 1/2 teaspoon sesame oil
- 1 cloves garlic, minced
- 3 Tablespoons water
Honey Garlic Sauce:
- 2 Tablespoons soy sauce
- 2 Tablespoons honey
- 2 Tablespoons brown sugar
- 3 cloves garlic, minced
- 1 Tablespoon rice wine vinegar
- 3 Tablespoons water
Instructions
- Preheat oven to 400F (non-convection/not fan-assisted). Line a baking sheet with foil and spray the foil with cooking spray. Set aside.
- Tip! You can crush the cornflakes into coarse pieces or finer pieces, as you like. You can use a food processor, but I prefer simply placing them into a clean plastic storage bag and rolling with a rolling pin until they are crushed how you'd like them.
- Set up a breading station of 3 large plates. Add the flour, salt, pepper and paprika to one plate and stir together. Add the eggs to a second plate and place the crushed cornflakes on the 3rd plate.
- Cut the chicken breasts in half lengthwise into two even, thinner pieces.
- Bread the chicken by first pressing the chicken into the flour, coating it well on both sides. Then dip the chicken into the egg, letting excess egg drip off. Finally, press the chicken into the crushed cornflakes, coating the chicken thoroughly. Place onto the prepared baking sheet.
- Place the chicken into the preheated oven. Cook for 15-30 minutes (15 minutes for chicken tenders or up to 30 minutes for halved chicken breasts. Full chicken breasts, if used, could take 40-45 minutes. Cook until the coating is crispy and the chicken reaches 165F internal temperature.
- While the chicken is cooking, prepare the sauce of your choice and keep warm on the stovetop.
- Instructions for all the sauces: Combine all the ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer until reduced and thickened a bit.
- Tip! The sauces will not be thick, but the thinner consistency is great for dipping. The added water is expected to cook off to some degree as the sauce simmers. If you'd like a thicker sauce, you can reduce the added water or use the same amount of water and thicken the sauce with a cornstarch slurry of 1 Tablespoon cornstarch mixed with 1 1/2 Tablespoons of cold water. Keep the sauce warm until ready to use.
- When the chicken is cooked, remove it from the oven. Place the warm sauce in a large, shallow bowl. Use tongs to dip the chicken into the sauce, dipping briefly but still thoroughly coating the chicken. Remove the chicken to a cutting board and cut into slices to serve.
Notes
More chicken recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Delicious chicken recipe, Jennifer. We used the hot honey sauce and had it on a bun-great dinner. Will definitely make it again. Thanks!
Glad you enjoyed it, Patty! Thanks so much :)