wholeliving

Cornflake-Crusted Baked Chicken

Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
Martha Stewart Living, January 2005
  • Prep Time 10 minutes
  • Total Time 40 minutes
  • Yield Serves 4
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Ingredients

  • 4 bone-in, skinless chicken drumsticks
  • 4 bone-in, skinless chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 large egg
  • 2 cups crushed cornflakes
  • 1 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper, (optional)

Directions

  1. Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.

  2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.

  3. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.

  4. Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

Recipe Reviews

Reviews (5)

  • 13 Aug, 2012

    excellent and very easy Thank you.

  • 15 Jul, 2008

    I have been maing Corn Flake Chicken for years. Instead of using the salt, pepper and cayenne, I simply use a powdered ranch salad dressing envelope for a zingy flavor. I combine the mix directly with the crushed cornflakes, and then dip and bake as instructed above!

  • 3 Jun, 2008

    I thought it was a wonderful alternative to fried chicken!

  • 20 Apr, 2008

    Very easy to prepare. The cornflakes add a nice crunch and flavor. Did not use the cayenne as kids don't like things to spicy but it would be interesting to use.

  • 7 Jan, 2008

    Easy to make and great healthy substitute for fried chicken.