This easy cornflake chicken is made with tender chicken thighs coated in seasoned crushed cornflakes and baked to a satisfying crunch on the outside and juicy on the inside.
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