Cornflake Chicken

This is one of the easiest chicken recipes you will ever eat. It is a great alternative to fried chicken, since it is baked with just a bit of olive oil as opposed to fried in lots of vegetable oil. I enjoy serving it with Cheesy Baked Grits.

printable recipe

Cornflake Chicken

serves 4 

1 lb boneless, skinless chicken breast (alternately you could use bone-in drumsticks or thighs)

salt and pepper

2 cups cornflakes cereal

1 Tbsp olive oil

cayenne pepper

1 egg

1 Tbsp water

Preheat oven to 400F. Rinse and dry the chicken. Cut into 2-3 oz chunks and sprinkle with salt and pepper.

Now comes the fun part: measure out the cornflakes.

Pour into a plastic bag.

Now... crush 'em!

Pour the crushed cornflakes into the bowl and add the olive oil. Sprinkle a little cayenne pepper in as well.

Stir cornflake mixture together and set aside.

In a separate bowl, whisk together the egg and water.

One at a time, dip the chicken pieces in the egg.

Then roll the egg-coated pieces into the cornflake mixture, pressing gently to coat.

Spray a cooking sheet with Pam and place the chicken pieces on top.

Bake for about 30 minutes, until the coating is slightly browned and the chicken is cooked through.

Serve with your favorite dipping sauce (ranch, bbq sauce, honey mustard) and Cheesy Baked Grits.

This recipe is featured in Menu Plan 7.