Crunchy Cornflake Chicken
Get ready to fall head over heels for the most satisfying crunch you’ve ever heard!
This cornflake chicken transforms ordinary weeknight dinner into something absolutely irresistible.
We’re talking about that perfect golden coating that stays crispy while keeping the chicken incredibly juicy inside.
The magic happens when those seasoned cornflake crumbs meet hot honey – it’s like your favorite childhood cereal decided to become the star of dinner.
Every bite delivers that satisfying crunch followed by tender, flavorful chicken that’ll have everyone asking for seconds.
Plus, it’s baked (not fried!), so you get all that crispy goodness without the guilt.
Ingredients
For the crunchy cornflake coating:
- 6 cups cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
For the chicken:
- 2 large eggs
- 2 tablespoons almond milk (or milk of choice)
- 1½-2 pounds boneless skinless chicken thighs
For the hot honey:
- 1/2 cup honey
- 2-3 teaspoons hot sauce (Cholula works perfectly)
Steps
- Preheat your oven to 400°F (200°C). This higher temperature is crucial for achieving that golden, crispy coating without overcooking the chicken inside.
- Add the 6 cups of cornflakes to your food processor bowl and pulse until they reach a fine crumb consistency similar to panko breadcrumbs. Don’t over-process – you want texture, not powder. Transfer the mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper, and salt until evenly distributed. The spices should coat every crumb for maximum flavor.
- In a separate medium bowl, whisk together the 2 eggs and 2 tablespoons of almond milk until completely smooth. This egg wash helps the cornflake coating stick perfectly to every inch of chicken.
- Line a large baking sheet with an oven-safe wire metal rack and spray generously with nonstick cooking spray. The wire rack is essential – it allows air to circulate underneath, preventing soggy bottoms while ensuring even browning all around.
- Working with one piece at a time, dip each chicken thigh completely into the egg mixture, letting excess drip off. Then use tongs to grab the chicken and toss it generously in the cornflake mixture, pressing gently to ensure the coating adheres completely. You want every surface covered for maximum crunch. Transfer to the prepared wire rack and repeat with remaining pieces.
- Generously spray the tops of all coated chicken thighs with nonstick spray – this extra fat helps achieve that beautiful golden color. Bake for 20-25 minutes until the coating is deep golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part.
- Right before serving, make the irresistible hot honey: combine 1/2 cup honey and 2-3 teaspoons hot sauce in a small microwave-safe bowl. Microwave for 10-15 seconds until just warmed and easily stirrable. Taste and adjust the heat level to your preference – you want that perfect balance of sweet and spicy. Drizzle generously over the chicken or serve alongside as a dipping sauce.
Smart Swaps
- Buttermilk instead of almond milk (same amount) – creates extra tangy flavor and helps tenderize
- Panko breadcrumbs mixed with cornflakes (1:1 ratio) – adds even more texture variety
Make It Diabetes-Friendly
Replace the honey with sugar-free maple syrup (use 1/3 cup instead of 1/2 cup) to reduce carbs by approximately 8-10g per serving. The glycemic impact drops significantly while maintaining that sweet-spicy balance. Consider serving with cauliflower rice instead of regular rice to keep the meal under 15g total carbs per serving. Pair with a large green salad to add fiber, which helps slow sugar absorption and keeps blood glucose more stable.
Pro Tips
- Let coated chicken rest for 5 minutes before baking – helps the coating set and prevents it from falling off
- Save leftover seasoned cornflake crumbs in the freezer for up to 3 months – instant coating for future meals