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Cornflake Chicken

Crispy Cornflake Chicken Recipe: Dredge chicken in spicy flour, eggs, and crunchy cornflakes, then fry to golden perfection! Try this finger-licking good recipe tonight!

Crunchy on the outside, juicy on the inside, and oh-so-delicious – that’s what you can expect from this Cornflake Chicken recipe! A creative twist on traditional fried chicken, this dish uses cornflake crumbs to create a crispy exterior that’s sure to please even the pickiest of eaters.

Ready Time

50 mins


6 servings


  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup cornflake crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 eggs
  • 1 cup buttermilk
  • Vegetable oil for frying


In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). In a separate dish, whisk together the eggs and buttermilk.

In a third dish, place the cornflake crumbs.

Dip each piece of chicken into the flour mixture, coating evenly, then into the egg mixture, making sure to coat completely, and finally into the cornflake crumbs, pressing the crumbs onto the chicken to adhere. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Carefully place 3-4 pieces of the coated chicken into the hot oil and fry for 5-6 minutes on each side, or until golden brown and cooked through.

Remove the fried chicken from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining chicken pieces.

Serve hot and crispy, garnished with your favorite sides and condiments!


For the breading station, use three separate dishes to avoid contaminating the ingredients and to ensure the chicken gets coated evenly. Make sure to press those cornflake crumbs onto the chicken to help them stick beautifully.

If using cayenne pepper, reduce the amount or omit if you’re serving kids or those who can’t handle the heat.

Don’t overcrowd the skillet; fry in batches to achieve that perfect crispiness. Drain excess oil on paper towels to keep the chicken crispy for a longer time.

This recipe makes 6 servings, so feel free to adjust the ingredient quantities based on your gathering size.

Nutrional Value

  • Energy: 410 kcal
  • Protein: 37g
  • Fat: 24g
  • Saturated Fat: 4g
  • Cholesterol: 60mg
  • Carbohydrates: 20g
  • Fiber: 2g
  • Sugar: 2g
  • Sodium: 450mg
  • Potassium: 350mg
Cornflake Chicken
Cornflake Chicken

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