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This kid (and adult) friendly cornflake chicken might just make it to the top of your family’s favorites list. Tender chicken thighs are coated in simply seasoned crushed cornflakes and baked to crunchy on the outside and juicy on the inside.
I don’t care if you’re 5 or 105; crunchy, breaded chicken never gets old, and boy, oh boy, does this recipe do it well! Chicken thighs dipped in a flavorful mixture of buttermilk, Dijon, and egg are dipped into a mixture of crushed cornflakes simply seasoned with salt, pepper, and garlic powder. The chicken thighs are then baked to perfectly succulent and juicy with this incredible, crunchy coating that kids and adults will love. Enjoy cornflake chicken as is, or serve it up with your favorite dipping sauce. You won’t be sorry.
Why You’ll Love This Cornflake Chicken Recipe
- The perfect crunch. The cornflake breading on the chicken is irresistibly crunchy, while the chicken just beneath it is wonderfully tender and juicy. It’s the perfect texture combo!
- Kids love it. The simple, yet delicious flavor profile of these cornflake chicken thighs combined with the fun crunch of the cornflake breading make them the perfect kiddo-friendly meal. Don’t worry. The adults in your life will love it too.
- Simple ingredients and instructions. This recipe only requires a few basic ingredients, and the instructions are super easy to follow, making it a wonderfully hassle-free option for all levels of cooking skills.
Ingredients You’ll Need
I love how simple the ingredients list is for this chicken recipe. I’m sharing here a synopsis of what you’ll need, but please be sure to scroll to the recipe card below for exact amounts.
- Cornflakes – These crispy cereal flakes are used as the coating for the chicken.
- Seasoning – Garlic powder, onion powder, and salt. Feel free to experiment here. You could add ground black pepper, smoked paprika, cayenne, or really any seasoning/spice you are feeling excited about.
- Eggs – The eggs and buttermilk work together to bind the cornflake breading to the chicken thighs.
- Buttermilk – The buttermilk helps to tenderize the meat and works together with the eggs to bind the cornflakes to the chicken.
- Dijon mustard – The Dijon is optional but I love the little zing of flavor it brings to the table.
- Boneless skinless chicken thighs – You could use chicken tenders here instead. You just won’t need to bake them for as long.
How to Make Cornflake Chicken Thighs
With this simple recipe, you can say hello to perfect breaded chicken without the hassle of deep frying! In just 40 minutes, you’ll be biting into a crispy, flavor-packed treat made with ease.
- Prep. Preheat the oven to 400°F and set a wire rack over a baking sheet lined with aluminum foil.
- Crush the cereal. Place the cornflakes in a freezer bag, seal the bag, and crush the cornflakes with a rolling pin.
- Prepare to bread the chicken. Mix together the cornflakes, garlic powder, onion powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, and Dijon.
- Bread the chicken. Coat a chicken thigh in the egg mixture and then in the cornflake mixture. Press the cornflakes into the chicken and place it on the wire rack. Repeat with the remaining chicken thighs.
- Bake. Bake for 20-25 minutes.
Tips For Success
- Crush with care. When crushing the cornflakes, don’t overdo it. You want them to maintain a bit of their crunch and if you crush them too finely, they will lose that.
- Press. It can be helpful to gently press the breading into the chicken after coating it to help ensure the cornflakes adhere to the chicken properly.
- Don’t skip the wire rack. It is very beneficial to bake this chicken on a wire rack (as opposed to straight on a baking sheet). This way, the heat will circulate around the chicken, helping ensure that the cornflakes on the bottoms of the chicken thighs don’t get soggy.
- Move quickly. Don’t let the chicken sit for too long between breading it and before baking it. The cornflakes will start to get mushy.
- Use a meat thermometer. I highly suggest using a meat thermometer to ensure that your chicken is cooked all the way through. It should read 165°F when inserted into the thickest part of the largest thigh.
Serving Suggestions
I love serving these cornflake chicken thighs with a plethora of dipping sauces. Ranch Dressing and ketchup are my favorites, but this Honey Mustard Sauce or my Homemade Alfredo Sauce would be amazing, too! Regarding side dishes, serve this crunchy main with a light, fresh Green Goddess Salad or Crispy Air Fryer Roasted Broccoli. Truffle Fries or Mashed Potatoes would also be a great match.
How to Store & Reheat Leftovers
- To store. Once the cornflake chicken has cooled completely, seal it in an airtight container and store it in the fridge for up to 4 days. You can also freeze the leftovers for up to 3 months, but I don’t suggest it because the breading tends to fall off during the thawing process.
- To reheat. Allow the chicken to thaw (if frozen), arrange the pieces on a baking sheet, and bake at 350°F for 15-20 minutes or until heated through. You can also microwave a piece or two at a time in 30-second intervals until warm.
More Easy Chicken Recipes
On the hunt for new and exciting ways to prepare chicken? Here are some fun ideas for you. Let me know your favorites!
- Chicken Scarpariello
- Sesame Chicken
- Chicken Satay
- Hot Honey Chicken
- Slow Cooker Buffalo Chicken
- Chicken Fried Rice
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Cornflake Chicken
Ingredients
- 5 cups cornflakes
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons salt
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon Dijon mustard
- 2 pounds boneless, skinless chicken thighs
Instructions
- General prep. Preheat the oven to 400°F and set a wire rack over a baking sheet lined with aluminum foil.
- Crush the cornflakes. Place the cornflakes in a large freezer bag, seal the bag, and use a rolling pin to crush the cornflakes.
- Prepare to bread the chicken. In one shallow mixing bowl, mix together the cornflakes, garlic powder, onion powder, and salt. In a separate shallow mixing bowl, whisk together the eggs, buttermilk, and Dijon.
- Bread the chicken. Dip a chicken thigh in the egg mixture to coat it thoroughly. Then dip it in the cornflake mixture, pressing the cornflakes into the chicken to coat it. Set the breaded chicken thigh on the wire rack set above the baking sheet. Repeat with the remaining pieces of chicken.
- Bake. Bake for 20 to 25 minutes or until a meat thermometer inserted into the thickest part of the largest thigh reads 165°F.
Notes
- Crush the cornflakes just enough to keep them crunchy; if they are crushed too fine, they lose their texture.
- Press the breading onto the chicken for better adhesion.
- Use a wire rack for baking to promote even heat circulation and prevent soggy bottoms.
- Work fast to avoid the cornflakes from becoming mushy before baking.
- Always check the chicken’s doneness with a meat thermometer; it should reach 165°F at the thickest part
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I substitute children Breasts for thighs ?
Yes, you can use chicken breasts.
Can I substitute half and half for buttermilk?
Hi!
Absolutely, yes. However, buttermilk contributes a distinctive tangy flavor and contains acids that help tenderize the chicken. To mimic this, consider adding a tablespoon of lemon juice or white vinegar per cup of half-and-half and let it sit for about 5 minutes before using.