Cornflake Chicken
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
577 kcal
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Course
Main Course
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Cuisine
American
Cornflake Chicken
Description
Cornflake Chicken features boneless, skinless chicken breasts prepared by pounding to 1/2-inch thickness for even cooking. The coating consists of crushed cornflakes mixed with paprika, black pepper, salt, and mustard powder, giving a distinctive crispy and slightly spicy crust.
The chicken is dipped in buttermilk, which helps the coating adhere and adds moisture, then rolled in the cornflake mixture. Butter is melted in a baking pan and the chicken pieces are placed in it, covered with foil and baked at 350°F for 30 minutes. Removing the foil and turning the chicken allows the crust to crisp further.
This baking method provides a rich, crunchy texture from the cornflakes and butter without deep-frying. The seasoned coating adds flavor complexity beyond a typical breadcrumb crust while keeping the chicken moist inside.
Ingredients
- 2 1/3 pounds chicken breast boneless skinless
Cornflake Coating
- 2 cups cornflakes about 3 cups whole cornflakes, crushed
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1/2 teaspoon mustard powder dry
Other Ingredients
- 1 cup buttermilk
- 1/4 cup butter
Instructions
- The chicken breasts we used were large (3 chicken breasts = 2 1/3 pounds). If the chicken breasts you are using are also large cut them in half to get 6 pieces.
- Place the chicken breasts in a zippered bag. Use the side of a meat tenderizer to pound the chicken breasts to 1/2" thickness throughout so they cook evenly.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the 1/4 cup butter in a 9x13 baking pan and place it in the oven while the oven is heating so the butter melts.
- In a bowl, mix together the cornflakes and spices.
- Pour the buttermilk into a bowl.
- Dip each piece of chicken in buttermilk, then roll it in the cornflake crumbs to coat all sides.
- Take the heated pan (with melted butter) out of the oven and tip the pan to all sides so that the butter covers the bottom.
- Place the chicken pieces in the baking pan and cover the pan with foil.
- Bake for 30 minutes.
- Take the pan out of the oven and remove the foil. Turn each piece of chicken over and place the plan back in the oven to bake, uncovered, for an additional 20-30 minutes or until the chicken is no longer pink inside (165 degrees Fahrenheit).
- Allow the chicken to sit for 5 minutes and then serve warm.
Notes
- Calories are estimated based on 6 pieces using full coating; brands may vary caloric values.
- Cut large chicken breasts in half to create approximately 6 pieces total.
- Pounding chicken to uniform thickness ensures even cooking and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 44g | 88% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 137mg | 46% |
| Sodium | 1664mg | 69% |
| Potassium | 854mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2090IU | 42% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 23.6mg | 131% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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