Description
This Cereal Crusted Chicken recipe offers a deliciously crispy and flavorful baked chicken dish using crushed cornflakes for a crunchy coating. Perfectly seasoned with Parmesan cheese and spices, it provides a healthier alternative to fried chicken while still delivering that satisfying crunch. Ideal for a quick weeknight dinner or a family-friendly meal, this recipe is easy to prepare and pairs well with a variety of dipping sauces.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 3 cups cornflakes cereal, crushed
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Breading Station
- 2 large eggs
- 2 tablespoons milk
- ½ cup all-purpose flour
Finishing
- Cooking spray or olive oil for drizzling/spraying
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix dry coating ingredients: In a shallow bowl, combine the crushed cornflakes, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper to create the flavorful crust mixture.
- Prepare wet and flour mixtures: In a separate bowl, whisk the eggs with milk until well blended. Place the all-purpose flour in a third shallow bowl for dredging.
- Prepare chicken: Pat the chicken breasts dry with paper towels to ensure the coating sticks well during breading.
- Coat the chicken: Dredge each chicken breast first in flour, shaking off any excess. Then dip into the egg mixture, ensuring complete coverage. Finally, press the chicken into the cornflake mixture, coating thoroughly and pressing firmly so the crust adheres well.
- Arrange and oil: Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with cooking spray or drizzle a small amount of olive oil to help achieve a golden, crispy texture.
- Bake the chicken: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through, golden, and crispy, and the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes after baking to allow juices to redistribute before serving.
Notes
- For a gluten-free version, use gluten-free cornflakes and a gluten-free flour blend.
- This recipe also works well with chicken tenders for a kid-friendly option.
- Serve with honey mustard, ranch, or your favorite dipping sauces.
- Using cooking spray or olive oil helps the coating crisp up without frying.
- Ensure the chicken reaches an internal temperature of 165°F for food safety.