Say hello to your new favorite fried chicken recipe. Our cornflake fried chicken is not only incredibly crispy and flavorful, but it's also easy to make.
Get ready for crispy, crunchy baked-on flavor with this Cornflake Fried Chicken recipe! My parents used to make cornflake fried chicken when I was a kid.
Taking a spin on classic buttermilk fried chicken, this version uses crushed cornflakes cereal to coat the chicken for an extra irresistible crunch.
Chicken breast strips are dredged in crushed cornflakes instead of the usual flour or breadcrumb coating. As the chicken fries, the cornflakes become ultra crispy and take on a delightful toasted flavor.
The result is chicken with incredible texture - tender and juicy on the inside with a cornflake crunch you can sink your teeth into.
Your family will be hooked from the very first bite. Now it’s time to fry up some finger-lickin’ delicious chicken in the most fun way!
Cornflake Fried Chicken
This Cornflake Fried Chicken is a crowd-pleasing recipe for so many reasons:
- That cornflake crunch!
- Toasty, nutty cornflake flavor
- It puts a fun twist on fried chicken
- It's family-friendly - Both kids and adults go crazy for this crunchy chicken.
- It's a breeze to make - Just crush cornflakes, dip, and fry.
- You probably have the ingredients on hand - Cornflakes and pantry staples is all you need.
- It's perfect for gatherings - Serves a crowd and makes a fun presentation.
- Leftovers reheat beautifully
With its crispy, crunchy cornflake coating and juicy buttermilk-marinated chicken, this dish always earns rave reviews!
Ingredients in Cornflake Fried Chicken
Chicken Breasts: This recipe uses boneless, skinless chicken breasts sliced into strips. You can also use chicken thighs for a juicier result.
All-Purpose Flour: This is used for the initial coating of the chicken. It helps the wet mixture adhere to the chicken and creates a base for the cornflake crust.
Seasonings: We use a combination of paprika, garlic powder, onion powder, dry mustard, salt, and black pepper. Feel free to adjust these to your taste or add other seasonings like cayenne pepper for heat or dried herbs for extra flavor.
Eggs and Buttermilk: you don't have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Cornflakes: You can crush them as finely or as coarsely as you like depending on the texture you prefer. If you don't have cornflakes, other cereals like Rice Krispies or breadcrumbs can also work.
Vegetable or Canola Oil: Make sure to use an oil with a high smoke point like vegetable, canola, or peanut oil.
How to Make Cornflake Fried Chicken
Start by setting up a dipping station with three shallow dishes.
In the first dish, mix together your flour and seasonings. In the second dish, beat your eggs and mix in the buttermilk. In the third dish, place your crushed cornflakes.
Take each strip of chicken and first coat it in the flour mixture, shaking off any excess. Next, dip it into the buttermilk mixture, letting the excess drip off. Finally, press the chicken into the cornflakes, making sure it's well coated on both sides.
While you're preparing the chicken, heat your oil in a large skillet.
Once it's reached the right temperature, carefully add your chicken pieces in batches.
Fry them for about 4 to 5 minutes on each side, or until they're cooked through and reach an internal temperature of 165 degrees.
Once the chicken is done, remove it from the oil and let it drain on a wire rack or paper towels. Keep it warm until you're ready to serve.
Enjoy your crispy, flavorful cornflake fried chicken!
Tips for Making the Best Cornflake Fried Chicken
- Use Fresh Cornflakes: Stale cornflakes won't give you the same crunch. Make sure your cornflakes are fresh for the best texture.
- Don't Overcrowd the Pan: When frying your chicken, make sure not to overcrowd the pan. This can lower the oil's temperature and result in soggy, greasy chicken. Fry in batches if necessary.
- Check the Oil Temperature: The oil's temperature is crucial for achieving the perfect golden brown crust. It's best to use a thermometer and aim for around 350 degrees Fahrenheit.
- Drain on a Wire Rack: Instead of draining your fried chicken on paper towels, consider using a wire rack. This allows excess oil to drip off without the chicken sitting in it, which can make the breading soggy.
- Oven Finish: If you're worried about your chicken cooking evenly, you can finish it in the oven. This makes sure that the chicken is fully cooked without burning the crust.
Remember, practice makes perfect. Don't be discouraged if your first batch doesn't turn out exactly as you hoped.
With a little practice, you'll be making perfect cornflake fried chicken in no time.
What to Serve With Cornflake Fried Chicken
Cornflake fried chicken pairs nicely with many different dishes. Try serving it with one of the following:
- Potato Sides: Mashed potatoes, french fries, potato wedges, or roasted potatoes are classic pairings with fried chicken.
- Vegetable Sides: Steamed or roasted vegetables like broccoli, carrots, or green beans can add a healthy, colorful component to your meal. A fresh salad can also be a great accompaniment.
- Coleslaw: This is a traditional side dish for fried chicken. The creamy, tangy flavors of coleslaw complement the richness of the chicken.
- Cornbread or Biscuits: These breads can help round out the meal.
- Macaroni and Cheese: This creamy, cheesy side dish is a comfort food classic that pairs wonderfully with fried chicken.
- Baked Beans: The sweet and savory flavors of baked beans go well with the crispy, savory chicken.
More Chicken Recipes
Here are some tips for storing and reheating leftover cornflake fried chicken:
- Allow the cooked chicken to cool completely before storing. This prevents condensation that can make the crust soggy.
- We store our leftovers in the fridge in paper bags from the grocery store. It will soak up grease when storing and makes sure the chicken doesn't get soggy.
- Refrigerate leftovers for up to 3-4 days. For longer storage, freeze chicken for up to 3 months.
- When ready to reheat, place chicken pieces on a baking sheet lined with parchment paper or foil. This allows the crust to re-crisp while the chicken reheats.
- Bake the chicken in a 375°F oven until heated through, about 15-20 minutes. Watch closely to avoid over-drying.
- For a quick reheat, the chicken can go straight from freezer to oven. Just add 5 minutes or so to the bake time.
- Microwaving is not recommended as it will make the crust soggy. Always use the oven or an air fryer to re-heat.
- Heat fried chicken to an internal temperature of 165°F. Check with a food thermometer for food safety.
- If needed, brush the reheated chicken with a little oil or butter to add shine and prevent drying out.
With proper storage and reheating, leftover cornflake fried chicken stays crispy and delicious. The key is using the oven to maintain the crunch of the coating.
Substitutions and Alternatives
Here are some variations and substitutions you can consider for Cornflake Fried Chicken recipe:
- Breadcrumbs or Panko: If you don't have cornflakes on hand, breadcrumbs or panko can be used as a substitute for the cornflake coating. They will still provide a nice crunch to your chicken.
- Potato Chips: Crushed potato chips can also be used as a substitute for cornflakes. They are salty and crunchy and can add a unique flavor to your chicken.
- Different Cuts of Chicken: While the recipe calls for chicken breasts, you can also use other cuts of chicken like drumsticks or thighs. Just remember to adjust the cooking time accordingly.
- Spices: Feel free to play around with the spices used in the flour mixture. You can add cayenne pepper for a kick, or herbs like rosemary and thyme for a different flavor profile.
Cornflake Fried Chicken
- 4 chicken breasts boneless, skinless & sliced into strips
- 1 ½ cup all purpose flour
- 1 Tablespoon paprika
- 1 Tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoon dry mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 eggs
- 1 cup buttermilk
- 3 cups crushed cornflakes about 6 cups uncrushed
- Vegetable or canola oil for frying
- Create a dipping station using 3 shallow dishes. In the first dish, stir together the flour, paprika, garlic powder, onion powder, dry mustard, salt, and black pepper.
- In the second dish, beat the three eggs until well blended. Then, add the buttermilk and beat until combined.
- In the third dish, add the crushed cornflakes.
- Dip each strip of chicken in the first dish, coating in the flour mixture. Shake to remove the excess. Then, roll the chicken in the buttermilk mixture, allowing any excess to drain back into the dish. Immediately dip the chicken into the cornflakes, pressing to coat both sides of the chicken with the crushed cereal.
- Meanwhile, in a large skillet, add the oil and heat until 350 degrees. Carefully add the chicken to the hot oil in batches, frying for approximately 4 to 5 minutes on each side or until cooked through. The chicken should be 165 degrees when checked with a meat thermometer.
- Remove the chicken to drain on a wire rack or paper toweling. Keep warm until ready to serve.