Recipe: Cornflake Chicken

Life has been pretty hectic lately. If you visit this blog often enough, you know that I love recipes that take minimal effort to make. This is one of those kind of recipes.


My mother has been making this delicious dish since I was a kid and I still find it equally as scrumptious now as I did then. I remember making it with her a couple of times and it was always a super cool bonding experience to cook with her. And it was fun. And it was always yummy.

I realized I had a ton of chicken in the fridge last night that was on the verge of going bad (OH NO!) and I was too busy to spend hours slaving away in the kitchen in attempt to save it. Good thing I’ve been eating cereal for breakfast lately or this wouldn’t have even been an option. (Thanks, Kellogg’s!)


[Even my roommate’s pup can’t help but want to stuff his face.]

This recipe has been done a million times but I propose the most simple version yet. You’ll literally just need five ingredients. These are the simple equivalent of chicken strips, but without the batter and hot oil. And honestly, it doesn’t even require a dipping sauce. So it’s that good. To make matters even better, it just so happens to be gluten-free. Using cornflakes rather than breadcrumbs brings an entirely new texture to the chicken strips world. It’s also considerably healthier than eating chicken made with an alternative batter!

Cornflake Chicken
feeds two people, takes about an hour

1 pound of chicken
1/2 cup of milk
2 cups of cornflakes cereal
salt & pepper

Preheat oven to 375 degrees.

Spray a baking sheet with a non-stick spray and set aside. Add cornflakes to a large, plastic bag and crush using a tool of your choice (I like to use a rolling pin). I suggest double bagging as well unless you want to make a mess.

Pour the milk into one bowl and the cornflakes into another. Dip one chicken strip into the milk and then into the crushed cornflakes. Some of the flakes may stick and some may fall off. Try to get as much to stick as possible, but it is not required. Place the piece of chicken on the baking sheet and repeat for remaining chicken until all pieces are dipped. Sprinkle the remaining cornflakes atop the chicken and add a light dusting of salt and pepper.

Bake in the oven at 375 degrees for 45-50 minutes.

Serve with a vegetable of your choice and enjoy! My mom also used to prepare mashed potatoes (I’ll post a recipe for some bomb garlic mashed soon!)

Last, but certainly not least, ENJOY!! 🙂

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