Description
A crunchy and juicy chicken dish, perfect for weeknight dinners, that kids will love.
Ingredients
- 4 chicken breasts (about 1.5–2 lb / 700–900 g), pounded to even thickness or sliced into cutlets
- 2 cups cornflakes, crushed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or sweet)
- Cooking spray or 2–3 tablespoons oil (olive oil or neutral oil) for drizzling/spraying
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil. Place a wire rack on the sheet if you have one.
- Pound chicken breasts to an even 1/2-inch thickness or slice into cutlets. Pat dry with paper towels.
- In a shallow bowl, whisk together flour, salt, pepper, garlic powder, and paprika.
- In a second shallow bowl, beat the eggs until smooth.
- Place crushed cornflakes in a third shallow bowl. Add optional Parmesan or panko if using.
- Dredge each chicken piece in the flour mixture, shaking off excess.
- Dip into the beaten egg, letting excess drip off.
- Press firmly into the cornflakes to coat both sides.
- Place coated chicken on the wire rack or directly on the prepared baking sheet and spray or drizzle with oil.
- Bake for 25–30 minutes, or until the crust is golden and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
For a crunchier coating, stir 1/2 cup panko into the crushed cornflakes. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American