Are you craving crispy, golden chicken but want a healthier alternative to traditional fried chicken? Look no further than this Baked Cornflakes Chicken! This recipe delivers all the crunch and flavor of fried chicken but with far less oil and guilt. Coated with crushed cornflakes, this chicken is baked to perfection, resulting in a crispy, golden exterior and juicy, tender meat on the inside.
Why You’ll Love Baked Cornflakes Chicken
If you love crispy chicken but want to cut back on calories and fat, baked cornflakes chicken is the perfect solution. The cornflakes coating provides the crunch you crave, without the need for deep frying. Baking it in the oven makes the process easier and healthier, allowing you to enjoy the crispy texture without the excess grease.
Benefits of Healthy Baked Cornflakes Chicken:
- Healthier alternative to fried chicken with less oil.
- Perfectly crispy and crunchy on the outside.
- Juicy and tender on the inside.
- Quick and easy to prepare.
- Packed with flavor and texture that everyone will love.
Ingredients You’ll Need:
This Baked Cornflakes Chicken recipe is simple, using everyday ingredients to create a tasty, satisfying meal. Here’s what you’ll need:
For the Chicken:
- 4 boneless, skinless chicken cutlets
- 2 cups cornflakes (crushed)
- 2 large eggs
- 1/4 cup buttermilk (or milk – see recipe notes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil spray (for spraying the chicken before baking)
RECIPE NOTES: Don’t skip the buttermilk! Buttermilk helps to tenderize the chicken and adds extra flavor. If you don’t have buttermilk, you can substitute it with regular milk or a mixture of 1/4 cup milk and 3/4 teaspoon white vinegar. Mix together and let sit for 5-10 minutes before using.
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chicken from sticking.
2. Prepare the Cornflakes Coating:
In a food processor or a large Ziploc bag, crush the 2 cups cornflakes until they’re finely crushed but not powdered. You want the pieces to remain large enough to create that satisfying crunch. Place the crushed cornflakes in a shallow bowl.
3. Prepare the Wet Ingredients:
In a separate shallow bowl, whisk together the 2 large eggs and 1/4 cup buttermilk until well combined.
4. Coat the Chicken:
Mix the 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper is a small bowl. Season the chicken cutlets with the seasonings on both sides. Then, dip each chicken piece into the egg mixture, allowing any excess liquid to drip off. Afterward, coat the chicken in the crushed cornflakes, pressing gently to make sure the flakes stick well.
5. Bake the Chicken:
Place the coated chicken pieces on the prepared baking sheet. Lightly spray the top of the chicken with cooking spray or olive oil to help it achieve that golden, crispy finish. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden brown and crispy.
6. Serve and Enjoy:
Once baked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Pro Tips for Perfect Baked Cornflakes Chicken:
- Use chicken thighs: If you prefer darker meat, chicken thighs are a great alternative to breasts. They stay juicier and are just as easy to prepare.
- Ensure an even coating: To get the perfect crispy exterior, make sure to press the cornflakes into the chicken so the coating sticks.
- Don’t skip the buttermilk: Buttermilk helps to tenderize the chicken and adds extra flavor. If you don’t have buttermilk, you can substitute it with regular milk or a mixture of milk and vinegar.
- Use a cooling rack: If you have a cooling rack, place it on top of the baking sheet. This will allow air to circulate around the chicken, ensuring even crispiness on all sides.
Why Choose Baked Over Fried Chicken?
While fried chicken is a classic comfort food, it can be greasy and high in calories. Baking your cornflakes chicken gives you the same crispy texture without the need for excessive oil, making it a much healthier option. Plus, baked cornflakes chicken is much easier to prepare, requiring less mess and cleanup than traditional frying. It’s the perfect weeknight dinner or even a healthier option for a family gathering.
Perfect for Any Occasion
Baked Cornflakes Chicken is versatile enough to be served for a variety of occasions. Whether it’s a quick weekday meal, a family dinner, or a gathering with friends, this dish will impress. The crispy crunch of the cornflakes makes it a fun and delicious alternative to traditional fried chicken that both adults and kids will love.
Here are some ideas for side dishes to pair with your baked chicken:
- Mashed Potatoes or baked potatoes
- Roasted vegetables (carrots, broccoli, or asparagus)
- Coleslaw for a fresh, crunchy contrast
- Crispy fries for a classic pairing
- Garden salad with a tangy vinaigrette dressing
- Pasta Salad try this Three Herbed Pasta Salad
Conclusion: A Healthier, Crunchier Chicken
If you’re looking for a healthier yet equally delicious version of fried chicken, Baked Cornflakes Chicken is the way to go. It’s easy to make, packed with flavor, and perfectly crispy without all the extra fat from frying. With just a few simple ingredients, you can create a satisfying and wholesome meal that everyone will enjoy. So why not try this baked version today and enjoy the crunchy goodness without the guilt?
Healthy Baked Corn Flakes Chicken Recipe
Are you craving crispy, golden chicken but want a healthier alternative to traditional fried chicken? Look no further than this Baked Cornflakes Chicken! This recipe delivers all the crunch and flavor of fried chicken but with far less oil and guilt. Coated with crushed cornflakes, this chicken is baked to perfection, resulting in a crispy, golden exterior and juicy, tender meat on the inside.
Ingredients
- 4 boneless, skinless chicken cutlets
- 2 cups cornflakes (crushed)
- 2 large eggs
- 1/4 cup buttermilk (or milk - see recipe notes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil spray (for spraying the chicken before baking)
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chicken from sticking.
2. Prepare the Cornflakes Coating:
In a food processor or a large Ziploc bag, crush the 2 cups cornflakes until they’re finely crushed but not powdered. You want the pieces to remain large enough to create that satisfying crunch. Place the crushed cornflakes in a shallow bowl.
3. Prepare the Wet Ingredients:
In a separate shallow bowl, whisk together the 2 large eggs and 1/4 cup buttermilk until well combined.
4. Coat the Chicken:
Mix the 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper is a small bowl. Season the chicken cutlets with the seasonings on both sides. Then, dip each chicken piece into the egg mixture, allowing any excess liquid to drip off. Afterward, coat the chicken in the crushed cornflakes, pressing gently to make sure the flakes stick well.
5. Bake the Chicken:
Place the coated chicken pieces on the prepared baking sheet. Lightly spray the top of the chicken with cooking spray or olive oil to help it achieve that golden, crispy finish. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden brown and crispy.
6. Serve and Enjoy:
Once baked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender. Serve with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
Don’t skip the buttermilk! Buttermilk helps to tenderize the chicken and adds extra flavor. If you don’t have buttermilk, you can substitute it with regular milk or a mixture of 1/4 cup milk and 3/4 teaspoon white vinegar. Mix together and let sit for 5-10 minutes before using.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 255mgSodium: 600mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 53g
The nutritional information provided for the recipes on this blog is an estimate and is based on standard ingredient portions. Actual nutritional values may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For precise dietary needs or concerns, please consult a healthcare professional or nutritionist.
