Cornflake Coated Chicken

This vintage recipe for cornflake-coated crunchy crispy coated chicken is made with bone-in or boneless chicken breast that can be either air-fried, baked, or fried instructions that kids and the young at heart absolutely love.

Mom's 1960-style recipe this classic popular chicken coating was economical to make using any boneless meats chicken being the least expensive for our family of five.

This step-by-step recipe also has other innovative cooking methods to choose like air frying and healthy version instructions for baking.

The chicken is coated using seasoned flour, and eggs and making this crunchy on the outside and juicy bursting with flavor on the inside a win-win meal.

We also provided another version in which any chicken parts are dipped in mayonnaise and then coated with cornflakes, it's the super quick and easy recipe found below for you to try out.

Mom often used bone-in chicken but boneless for hosting parties or packed-in lunches is much easier to pack, eat and enjoy.

If you love crunchy coatings, this classic old-fashioned chicken coating will be the most asked for.

The chicken is delicious and served with our Chicken Dipping Sauce recipes or you can just eat this plain, it's great all by itself.

Our step-by-step instructions are printable at the bottom of this post if you want to scroll through our tips right to the recipe.

How to Make Old Fashioned Cornflake Coated Chicken

1. First, start out with strips of boneless chicken (and you can use another boneless meat the coating is fabulous on just about anything from chicken to pork, etc.).
2. First coat in dredge in flour, dip in egg, and coat with cornflakes.
3. These strips/chicken fingers go into the oven to bake into a crispy crunchy delicious meal or even a party finger food!

Another Super Easy Method for Cornflake Chicken Coating Below

Did I mention they freeze well also? Just freeze them on a cookie sheet already cooked and freeze them in freezer bags then reheat them in the oven for 20 minutes or (in the air fryer for around 10 minutes).


Most of the time they just dip these in barbecue sauce or hot sauce.


Serve these for lunch, dinner, or that special before-dinner appetizer for a game-day party you may be hosting!


Try our easy recipe for the mayonnaise chicken below, it's super tasty, stays moist, and a family favorite.

Other Meats to Use

1. Pork chops
2. Cube steaks
3. Boneless sirloin
4. Chicken wings
5. Bone-in chicken any parts
6. Venison tenderloin
7. Note: cooking times will vary depending on the thickness and kind of meat you use to refer to a meat thermometer for accurate doneness

Cornflake Chicken Step by Step

1. Cut the boneless chicken in desired forms IE cubed, fingers, tenders, medallions
2. Set up a breading station with seasoned flour, egg, then cornflakes
3. Fry, Bake or Air-Fry
4. Serve with your favorite dipping sauce

Ingredients You Will Need

• chicken breasts boneless cubed
• water
• flour
• egg beaten
• seasoning salt
• coarsely crushed cornflakes
• granulated garlic powder
• paprika
• cooking spray
• oil for frying (vegetable or canola)

Tips

• For diabetes substitute crushed pork rinds
• For flour, allergies substitute almond flour or gluten-free flour
• Organic chicken has the best texture
• Use any parts of the chicken boneless or bone-in (wings are great with this coating)
• For a thickened batter coating double dip the egg then cornflakes
• Boneless steak, pork, and venison can be substituted for chicken
• Cooking Alternative Methods:
• For Baking:  Place the chicken on the cookie sheet (I line it with parchment paper and drizzle lightly with oil or cooking spray), then lightly spray the chicken pieces. Bake at 400 degrees in a preheated oven, for 25 minutes.    
• For Air Frying:  Spray the basket with cooking oil. Place in the basket.  Air fry for 10 minutes on each side turning once at 400 degrees or cook until golden browned.
• Refer to the recipe card for internal temperature using a meat thermometer ( chicken must be 165 degrees in the thickest part of the chicken)
• chicken coated in mayonnaise then rolled in cornflakes (photo below)

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This chicken is perfect for serving as a snacking on, an appetizer for hosting parties, and for a fun delicious lunch.


We love ours dipped in some Jack Daniels barbecue sauce or hot sauce, sometimes blue cheese dressing on the side, and feel free to use your own dipping sauce your family prefers.


If you have had the pleasure of the crispiest chicken ever bursting with fantastic flavors, then you will love mom's recipe for a cornflake coating.


You can rest assured that everyone you serve these to will ask you for the recipe and what that marvelous-tasting coating is on the chicken!


This homemade cornflake-coated chicken recipe will surely bring back a little nostalgia about when simple vintage cooking recipes were popular.


The kids will always ask for this version and I usually have to make a double batch.

Cornflake Coated Chicken

Yield: 30

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

This vintage recipe for cornflake-coated crunchy chicken is made with boneless chicken breast with either air-fried, baked, or fried instructions.

Ingredients

• 3 pounds of boneless chicken cut up into strips, nuggets or medallions
• First Dish:
• 1/2 cup flour
• 1 1/4 teaspoons paprika
• 1 teaspoon granulated garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked freshly ground pepper (a pinch of cayenne if you like heat)
• Second Dish:
• 1 egg beaten
• 2 tablespoons water
• Third Dish:
• around 5 cups of coarsely crushed cornflakes
• 2 cups canola or vegetable oil for frying
• Note: for baking and air frying use cooking oil spray or drizzle lightly with olive oil
• Garnish: salt and pepper to taste and dipping sauce of choice

Instructions

1. Set up a cornflake coating station with seasoned flour in one pie plate or ziplock bag, beaten egg in a clean pie plate, and coarsely crushed cornflakes in the last dish or ziplock bag.
2. Cut the boneless chicken into nuggets, strips, or medallions (whatever shape you prefer).
3. First coat in dredge in flour, dip in egg and coat with cornflakes.
4. Fried Chicken the Old Fashioned Way:
5. Heat oil in a frying pan or a deep electric fryer and fry for 4 minutes on eat side or until the thickest part reaches 165 degrees using a meat thermometer.
6. Air Fry: Preheat the air fryer to 400 degrees. Spray the basket when heated.
7. Add a single-layered coated chicken and spray them with cooking oil spray.
8. Air fry for 10 minutes on each side turning once. Check with a meat thermometer to ensure the thickest part is 165 degrees for completion of cooking.
9. Baked: Place the chicken on the cookie sheet (I line it with parchment paper drizzled lightly with oil or cooking spray).
10. Note: add the coated chicken in a single layer.
11. Spray with cooking oil on each piece.
12. Bake at 400 degrees for around 25 minutes turning once and using the meat thermometer as recommended above to check the internal temperature is 165 degrees.

Notes

Other Meats to Use

1. Pork chops
2. Cube steaks
3. Boneless sirloin
4. Chicken wings
5. Bone-in chicken any parts
6. Venison tenderloin
7. Note: cooking times will vary depending on the thickness and kind of meat you use to refer to a meat thermometer for accurate doneness

Tips

• For diabetes substitute crushed pork rinds
• For flour, allergies substitute almond flour or gluten-free flour
• Organic chicken has the best texture
• Use any parts of the chicken boneless or bone-in (wings are great with this coating)
• For a thicker batter coating double dip the egg then cornflakes
• Boneless steak, pork, and venison can be substituted for chicken
• Cooking Methods:
• For Baking: Place the chicken on the cookie sheet (I line it with parchment paper and drizzle lightly with oil or cooking spray), then lightly spray the chicken pieces. Bake at 400 degrees in a preheated oven, for 25 minutes.   
• For Air Frying: Spray the basket with cooking oil. Place in the basket. Air fry for 10 minutes on each side turning once at 400 degrees or cook until golden browned.
• Refer to the recipe card for internal temperature using a meat thermometer
• salt and pepper to taste

Nutrition Facts

Calories

330.51

Fat (grams)

18.61

Sat. Fat (grams)

3.29

Carbs (grams)

34.9

Fiber (grams)

1.41

Net carbs

33.49

Sugar (grams)

3.78

Protein (grams)

7.44

Sodium (milligrams)

382.51

Cholesterol (grams)

21.79

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https://www.whatscookinitalianstylecuisine.com/2012/05/cornflake-fried-chicken-drummie-recipe.html

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Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2022.