Description

If you’re looking for a lighter option than traditional deep-fried battered chicken, corn flake chicken is the way to go. While it’s still crunchy and satisfying, it doesn’t require as much oil, making it a healthier choice. By baking instead of frying, you can achieve that same crispy exterior without the excess grease.

Ingredients

4 boneless, skinless chicken breasts (or thighs, or tenders, depending on preference)

2 cups corn flakes (crushed)

1/2 cup all-purpose flour

2 large eggs

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano (optional)

1/2 teaspoon dried thyme (optional)

1/4 cup cooking oil (for frying, or cooking spray for baking)

1/4 cup grated Parmesan cheese (optional, for extra flavor)

Dipping sauces (such as honey mustard, ranch, or barbecue, optional)

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Instructions

Prepare the Chicken:

Preheat your oven to 400°F (200°C) if you are baking, or heat oil in a large skillet over medium heat for frying.

Wash and pat dry the chicken pieces with paper towels. This helps the coating stick better.

Season the chicken pieces generously with salt and black pepper. You can also add a pinch of paprika for extra flavor.

Prepare the Coating:

In one shallow bowl, place the flour.

In another shallow bowl, whisk the eggs until smooth.

In a third shallow bowl, crush the corn flakes into a coarse crumb using a food processor or by placing them in a plastic bag and gently crushing them with a rolling pin. Add paprika, garlic powder, onion powder, dried oregano, dried thyme, and Parmesan cheese (if using) to the corn flakes and mix well.

Coat the Chicken:

First, dredge each chicken piece in the flour, making sure it’s evenly coated, then shake off any excess flour.

Next, dip the floured chicken into the egg wash, ensuring it’s completely coated.

Finally, press the egg-coated chicken into the corn flake mixture, making sure each piece is covered with an even layer of corn flakes. Gently press the corn flakes onto the chicken for better adherence.

Cook the Chicken:

For frying: Heat 1/4 cup of oil in a large skillet over medium heat. Once the oil is hot, add the chicken pieces and cook for about 5–7 minutes per side or until the chicken is golden brown and cooked through. You can check the internal temperature of the chicken, which should reach 165°F (74°C).

For baking: If you prefer a healthier version, place the coated chicken on a baking sheet lined with parchment paper or a wire rack. Lightly spray the chicken with cooking spray for an extra crisp. Bake for 25-30 minutes, flipping the chicken halfway through, until golden and crispy.

Drain and Serve:

Once the chicken is cooked, place it on a wire rack to drain excess oil (if frying) or simply serve it immediately if baking.

Serve your crispy corn flake chicken with a side of mashed potatoes, a fresh salad, or some crispy roasted veggies. Don’t forget to add your favorite dipping sauce, like honey mustard, barbecue sauce, or ranch dressing.

Notes

Adjusting the Seasoning: Feel free to adjust the seasoning according to your preferences. You can add more spices like cayenne pepper for heat or paprika for a smoky flavor. Experiment with herbs like rosemary or parsley for added depth.

Gluten-Free Option: To make this recipe gluten-free, simply swap out the all-purpose flour with gluten-free flour and use gluten-free corn flakes. There are also excellent gluten-free alternatives available in most grocery stores.

Coating the Chicken: Ensure you coat the chicken pieces evenly with each layer — flour, egg, and corn flakes. Pressing the corn flakes gently onto the chicken helps to achieve a thicker, crunchier crust.

Baking vs. Frying: If you prefer to keep things healthier, baking is the way to go. Baking produces a crispy result without excess oil. However, frying will give you a more traditional crispy texture. Both methods work wonderfully, so you can choose based on your preference for oil and crispiness.

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crispiness. Avoid microwaving, as it can make the crust soggy.

Make-ahead Tip: You can prepare the chicken and coat it ahead of time. Keep it in the fridge for a few hours (or even overnight) to allow the coating to set before cooking. This will help the crust stay intact during cooking.

Serving Suggestions: Corn Flake Chicken pairs well with many sides, such as mashed potatoes, coleslaw, steamed vegetables, or a green salad. You can also turn it into a sandwich or wrap for a quick lunch!

Internal Temperature: Always ensure that the internal temperature of the chicken reaches 165°F (74°C) to guarantee it is fully cooked and safe to eat.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Category: Main Dish
Method: Baked or Fried
Cuisine: American

Nutrition

Serving Size: 1 piece of chicken
Calories: 320 kcal
Sugar: 2g
Sodium: 400mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg