Cornflake Chicken

DSC_0731RECIPE #502, DAY #686


ORIGINAL RECIPE: “Corn Chip-Crusted Chicken” from May 2017’s Food Network Magazine*

TIMING: 45 minutes, or maybe a little less


TOOLS: Baking or roasting pan with a rack, a blate


HEALTH: There’s not much to this, except for lean, white meat. With a good sour cream and low-ingredient cornflakes, you are just fine for a dinner entrée that is likely to please the whole family.

DSC_0730EXPERIENCE: This was likely to be kid-friendly, easy, and went down with few, mostly fresh, ingredients. Plus, I have very fond memories of my mom making Corn Flake chicken, which actually become one of the two meals I would whip up for the family in high school.

The chicken is really good this way—better than it has a right to be.

NOTES: Originally, this was corn chip chicken, you know, like Fritos. We thought it was okay, but I still remember the crunchy-chewy, salty-sweet marriage of Corn Flakes and chicken from my childhood, and it was a better marriage. Feel free to use corn chips instead.

There was a very odd “kid-friendly vegetable” that went with this, but I thought about not retaining it because it was really weird. On second thought, the kids did eat it. Find the recipe under “Pretty Weird Kid-Friendly Veggies.”

Feel free to season the cornflake crumbs with some onion flake, garlic powder, Cajun seasoning, poultry seasoning, paprika, parsley, dill, or just more salt and pepper.


  1. Preheat the oven to 425F. Set a wire rack over you baking or roasting pan.
  2. In a blate, pour 3 cups cornflakes and crush them to a medium consistency.
  3. Season 4 chicken breasts with salt and pepper, then rub with ¾ cup sour cream.
  4. Dip the chicken in the cornflakes and make sure they are coated all around. Shake off and place on the rack.
  5. Drizzle 2 tablespoons melted, unsalted butter over the top of the chicken.
  6. Bake until crisp and cooked through, 20 minutes or more.


Serve with kid-friendly sides, like a baked potato with sour cream and buttered green beans.

LEFTOVER IDEAS: This could be sliced and top a salad, but the crisp will not stick around. You could try reheating in a saute pan with butter, but you don’t want the chicken to cook too much more.

*Recipe changed from the original.


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