This cornflake chicken tastes exactly how deep fried chicken tastes like! It is crispy on the outside and tender on the inside filled with flavors!
We recently have started a new little tradition. For the last few months, we have been going out for a late Sunday brunch. I usually love a sweet and savoury mix when I go out to brunch. One of my all time favorite brunch meals is chicken and waffles! And I recently had the best fried chicken when I was out for brunch so I obviously had to replicate at home but with a healthier twist.
I marinated the chicken buttermilk to tenderize the chicken and made sure that there was a lot of flavor in the marinade and the coating. I add a few Tablespoons of oil to the corn flakes and it helps the chicken get crispy in the oven. This chicken is so moist and tender on the inside, and crispy and crunchy on the inside. What more could you ask for? I served this with some ranch on the side and a simple salad.
Can I Use Cornflakes Instead of Breadcrumbs //
I personally love using cornflakes instead of breadcrumbs because I like the exterior to be crunchy. Cornflakes tend to make this recipe crispier however if you prefer to use breadcrumbs you can substitute that instead or any other grain based unsweetened cereal.
What Parts of a Chicken Can I Use for This Recipe //
Chicken is a bit of a specialty of mine, I have so many chicken recipes on my blog – for example my chicken and Boursin mushroom sauce or my tandoori chicken burger – and they are all so popular. I like to use all parts of chicken. For this recipe, both chicken breast or chicken thigh are good. There are lean and very high in protein.
Over Fried Chicken Ingredients //
- 2 cups buttermilk
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 2 cloves garlic
- 2 Tablespoons chive
- 2 Tablespoons dill
- 2 Tablespoons parsley
- salt and pepper
- 4 chicken breasts
- 4 cups corn flakes
- 2 Tablespoons vegetable oil
- salt and pepper
- 1/2 teaspoon paprika
- pinch cayenne
- cooking spray
How to Make // The Steps
Step 1: Put all of the marinade ingredients in a bowl.
Step 2: Mix well.
Step 3: Put chicken in a food storage bag. Pour marinade over. Marinate for 4 hours.
Step 4: Line a baking sheet with tin foil. Put a cooling rack on top and spray with cooking spray. Put corn flakes in a plastic bag and crush them with a rolling pin. Or a spin in the food processor.
Step 5: Combine crushed corn flakes, oil, salt, pepper, paprika, and cayenne in a dish.
Step 6: Take the chicken out of the marinade and drain. Dredge the chicken breasts in the corn flake mixture.
Step 7: Put chicken on rack.
Step 8: Bake in a preheated 400-degree oven for 35 to 45 minutes. Make sure the chicken is cooked through. If the coating begins to brown too much before the chicken is cooked through, cover loosely with tin foil until it is done.
Recipe Variation //
There are a few ways to alter the ingredients in this recipe to fit most diets and tastes:
- Gluten Free: Most regular cornflakes do have gluten in them, however there are new alternatives out in the market for gluten free cornflakes. Just switch cornflakes with your preferred gluten free option.
- Dairy Free: There are plenty of plant based milks in the market which can be substituted for buttermilk in the recipe. Plant based yogurt is also another great option.
- Make it Spicy: Although I do add two teaspoons of hot sauce in the recipe you can increase that quantity to make it spicier or not add hot sauce at all if you don’t want a spicy kick.
How to Store Cornflake Chicken //
If you have cooked leftover cornflake chicken, store them in an airtight container in the fridge and they should be good to consume for 3 to 4 days. Just reheat them in the oven, they will be crispy.
Can you Freeze Cornflake Chicken //
Absolutely! Cornflake chicken can be frozen for up to two months. All you have to do is thaw it for a couple of hours and pop them back into the oven until hot and serve with your favorite dipping sauce.
You can also freeze uncooked cornflake chicken. A great way to freeze cornflake chicken would be to prep chicken by rolling them into the cornflake. Freeze them for a couple of hours until they are firm, transfer them into an airtight bag. They will last for 3 months.