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Cornflake Chicken

A wonderfully crispy, foolproof baked cornflake chicken recipe that delivers all the satisfying crunch of fried chicken without any of the heavy oil.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 372
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds chicken tenderloins 1 ½ pounds chicken tenderloins
  • 3 cups cornflakes 3 cups cornflakes
  • 1 teaspoon Italian seasoning 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder 1 teaspoon garlic powder
  • 1 teaspoon onion powder 1 teaspoon onion powder
  • 1 teaspoon smoked paprika 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper ½ teaspoon freshly ground black pepper
  • 2 large eggs 2 large eggs
  • ¾ cup half and half ¾ cup half and half

Method
 

  1. Heat oven to 425F and line a large baking sheet with foil or spray with non-stick cooking spray.
  2. Add the cornflakes, Italian seasoning, garlic powder, onion powder, smoked paprika, salt and pepper to a food processor and pulse until coarse crumbles remain.
  3. Transfer the seasoned crumb mixture to a wide shallow dish.
  4. Whisk together the eggs and half and half in a separate shallow dish until completely smooth.
  5. Dip each piece of chicken into the egg mixture, then press firmly into the cornflake mixture to thoroughly coat.
  6. Place the coated chicken onto the prepared baking sheet with space between each piece.
  7. Bake for 15 to 20 minutes until a meat thermometer reads 165F when inserted into the center.
  8. Remove from the oven and serve immediately with your favorite dipping sauce.

Notes

Crush the cornflakes to a coarse texture rather than a fine powder for maximum crunch.
Spray a light mist of cooking oil over the chicken before baking for an extra golden color.