This Cornflake Chicken is perfectly seasoned tender oven baked chicken with a crispy semi-sweet coating. It’s super easy to make needing only 5 ingredients and has such a satisfying crunch!
Use up extra cornflakes by making cornflake cookies – a timeless easy sweet treat that only requires 6 simple ingredients, a few minutes, and no oven!
Easy Cornflake Chicken Recipe
We love fried chicken so much, but I hate frying food if I don’t have to. This oven baked cornflake chicken is a fantastic alternative that still delivers that nice juicy tender chicken and a crispy skin!
Chicken marinates in a super simple seasoned mixture, then coated in buttery crushed cornflake cereal, and baked. This is a family-pleasing chicken dish that works anytime of year for a great, easy dinner.
Ingredients Needed
You only need chicken and 4 kitchen staples for this oven baked chicken recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Chicken – We use bone-in chicken pieces for this recipe, either all legs or thighs, or a combination.
- Evaporated milk – Similar to soaking chicken in buttermilk before deep frying, this oven baked chicken uses evaporated milk which helps to break down the proteins in the meat, making it even juicier and more tender.
- Seasoned salt – This seasoning blend flavors the chicken.
- Cornflakes – Crushed up cornflake cereal makes the outside nice and crunchy with a subtle sweetness. It’s so good and a nice change from Panko breadcrumbs. I make my own by buying cornflakes and pulsing in the food processor, but Kellogg’s sells them pre-crumbled, usually found in the grocery aisle where all the other bread crumbs are.
- Butter – Melted butter gets drizzled over the cornflake coated chicken before baking.
What is Seasoning Salt?
Seasoned salt usually consists of salt, onion powder, garlic powder, dried thyme, dried parsley, and dried oregano. I have a pre-mixed blend by McCormick, but you can make your own if you want.
How To Make Cornflake Chicken
This easy chicken recipe comes together in just a couple simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Marinate the chicken. Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat. Transfer to the fridge and marinate for at least 4 hours, ideally overnight.
- Make the cornflake coating. In a shallow bowl, combine cornflake crumbs and remaining teaspoon seasoned salt.
- Coat the chicken pieces. Remove chicken pieces from the evaporated milk one at a time and place in the cornflake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
- Place chicken in baking dish. Transfer the prepared chicken pieces to a greased shallow baking dish in a single layer, skin side up. Drizzle with the butter.
- Bake. Bake at 350F for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)
Tips for Success
Baked cornflakes chicken couldn’t be simpler, but there are a few ways to make sure the chicken comes out the best way possible.
- Allow ample time to marinate. For best results, marinate the chicken in the seasoned milk mixture overnight or at least 4 hours. The longer, the better. This will produce the best tasting and tender chicken.
- Coat thoroughly. Really press the marinated chicken into the crumbs and make sure all the skin is thoroughly coated.
- Don’t cover the pan or turn the chicken while baking. Just transfer the baking dish to the oven and then it go. Covering the pan will steam the chicken and make the cornflakes soggy.
Serving Suggestions
Baked cornflake chicken goes great with cornbread or creamy cornbread casserole. Just like fried chicken, it also pairs perfectly with KFC coleslaw or mashed potatoes. For a lighter sides, you can’t go wrong with a nice cucumber and tomato salad or simple house salad.
Proper Storage
- Storing leftovers. Store any leftovers in the refrigerator wrapped tightly or in an airtight container for up to 3 days. I don’t recommend freezing leftovers.
- To reheat. To crisp leftovers up again, have the chicken in a single layer on a baking sheet and place in the oven at 400 degrees F for about 10 minutes, flipping halfway through. Or in your air fryer at 350 degrees for about 5 minutes. You can also reheat in the microwave, though the chicken won’t have that crispy outer texture.
More Easy Chicken Recipes:
- Salsa Verde Chicken
- Greek Yogurt Chicken
- Easy Cranberry Chicken
- Crockpot Chicken and Stuffing
- Chicken Tetrazzini
- Chicken Alfredo
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Cornflake Chicken
Ingredients
- 8 pieces chicken , skin on (about 3 pounds, legs or thighs, or combo of both)
- 12 ounce can evaporated milk
- 3 teaspoons seasoned salt , divided (see note below)
- 1 & 1/4 cup cornflake crumbs
- 3 tablespoons butter , melted
Instructions
- Place chicken, evaporated milk, and 2 teaspoons of seasoned salt in a gallon-sized resealable plastic bag. Seal and toss to coat. Transfer to the fridge and marinate for at least 4 hours, ideally overnight for best results.
- Preheat oven to 350 degrees F. Coat a shallow baking dish with cooking spray; set aside.
- In a shallow bowl, combine cornflake crumbs and remaining teaspoon seasoned salt.
- Remove chicken pieces from the evaporated milk one at a time and place in the cornflake crumbs mixture, pressing down on both sides so they stick. (Discard the milk.)
- Transfer chicken pieces to the prepared baking dish in a single layer, skin side up. Drizzle with the butter.
- Bake for 1 hour or until an internal temperature reaches 165° F, the chicken is no longer pink, and juices run clear. (Do not cover pan or turn chicken while baking.)
- Let cool for 5 minutes. Serve with your favorite sides and enjoy!
My kids gobbled this chicken up!!
This is like the original Kellogg’s recipe.
Yummy and crispy – these chicken looks terrific!
Made this for my birthday dinner and loved it!
I also use Panko breadcrumbs, but the crushed corn flakes look great. Will definitely try them sometime soon.
I like both the corn flakes and the panko crumbs. So I mix both.
Dee -licious
this is soo interesting! esp with the evaporative milk! I wont like the skin too but might give this a go.. hmmm
Your chicken does indeed look good, but I wouldn’t mind having some of the unlucky ducks. Crispy. Skin. Turkey. Skin. Wonder what breaded turkey would taste like? Nah, a waste of good turkey skin.
This is the best baked chicken!
Drool…drool…drool. My husband loved this. Total bonus that the flakes come pre-crushed because that’s always a deterrent for me.
Well I never knew they made pre-crumbled corn flakes – found them. The crunchy topping is what all the men in my house love the most. Would definitely make again.
Unbelievably crispy, loved it was fried! Delicious and easy. Winner.
I love the sound of a cornflake crunch topping!
My family loved this chicken! Nothing beats a nice crispy skin and I loved that this was deep fried.