Get the Recipe: Bake and Sauce Cornflake Chicken
Fabulously crispy baked cornflake chicken, dipped in a warm sauce after cooking. With a variety of easy homemade sauce recipes to choose from.4
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
Note 1: You can use chicken tenders to make chicken fingers or boneless, skinless chicken thighs. Cooking time will vary as indicated in the Recipe Card. Be sure to cook all chicken to 165F internal temperature.
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.
Nutritional information is for the cornflake chicken only and does not include the sauce.
Serving: 1serving, Calories: 233kcal, Carbohydrates: 30g, Protein: 18g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 129mg, Sodium: 255mg, Potassium: 301mg, Fiber: 1g, Sugar: 2g, Vitamin A: 650IU, Vitamin C: 5mg, Calcium: 21mg, Iron: 7mg
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