Cornflake Coated Chicken

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

This is a 1960 style way mom's made their chicken back then and still do plus it's a great coating for chicken wings or pork chops as well.

This step-by-step recipe is super easy no matter which cooking method you chose to use.

The chicken is moist and juicy and the coating is bursting with flavor from a seasoned flour coating that is added first before dipping in the egg and cornflake coating mixtures.

Back in the 1960s when mom made this recipe we rarely had money to buy boneless chicken breasts and often used another part of the chicken bone-in like thighs or drumsticks so feel free to make the original recipe as mom prepared.

As time went on we learned the innovations of air frying, baking for a healthier version and mom's good old-fashioned way was to fry this to a crispy crunchy coating everyone enjoyed back then.

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.

Keep in mind that you will need to set up a coating station to simplify this easy-to-make wonderful chicken recipe don't miss our easy instructions in the printable recipe card below.

Crunch Cornflake Coated Chicken

My family just loves this crunchy coated chicken with cornflakes.


This chicken really is loaded with flavors using our seasoned flour coating first.


Did I mention they freeze well also? Just freeze them on a cookie sheet and freeze them in freezer bags then reheat them in the oven.


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!

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. Dip in seasoned flour
3. Dip in egg
4. Dip in cornflakes
5. Heat the oil
6. Fry
7. 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 thicken batter coating double dip the egg then cornflakes
• Boneless steak, pork, venison can be substituted for chicken
• Cooking Methods:
• For Baking:  Place the chicken on the cookie sheet (I line with parchment paper 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

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This chicken is perfect for serving for a snack, parties, and quick dinner.


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
• 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. Heat oil in a frying pan and fry for 4 minutes on eat side or until the thickest part reaches 165 degrees using a meat thermometer.
5. Air Fry: Preheat the air fryer to 400 degrees. Spray the basket when heated.
6. Add a single-layered coated chicken and spray them with cooking oil spray.
7. 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.
8. Baked: Place the chicken on the cookie sheet (I line with parchment paper drizzled lightly with oil or cooking spray).
9. Note: add the coated chicken in a single layer.
10. Spray with cooking oil on each piece.
11. 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 thicken batter coating double dip the egg then cornflakes
• Boneless steak, pork, venison can be substituted for chicken
• Cooking Methods:
• For Baking: Place the chicken on the cookie sheet (I line with parchment paper 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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