Crispy Cornflake Chicken

This Crispy Cornflake Chicken is a crunchy delight! Tender chicken coated in a flavorful cornflake crust, perfect for dipping or enjoying solo.

Prep Time15

Cook Time25

Total Time40

Servings: 4 servings

1/2 cup low-fat milk
2 large eggs
4 cups cornflakes (unsweetened)
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds chicken tenders or boneless, skinless chicken breasts (cut into 1-inch strips)
Fresh parsley (finely chopped)

Start by preheating your oven to 400°F (200°C). In a large mixing bowl, crush the cornflakes into smaller pieces. Add the smoked paprika, garlic powder, sea salt, and black pepper to the crushed cornflakes and mix well.
In another bowl, combine the low-fat milk and eggs. Whisk them together until well blended.
Take each chicken tender or strip and dip it into the milk and egg mixture, ensuring it is fully coated. Let any excess drip off before transferring it to the cornflake mixture. Press the chicken into the cornflakes to coat thoroughly, then place it on a baking sheet lined with parchment paper.
Lightly spray the coated chicken with olive oil spray. Bake in the preheated oven for about 20-25 minutes or until cooked through and crispy.
Let the chicken rest for a few minutes before serving. Garnish with fresh parsley and serve with your choice of sauces for dipping.

For a gluten-free option, use gluten-free cornflakes or crushed rice cereal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Coat the chicken and place it in the refrigerator for up to 24 hours before baking for meal prep.