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Cornflake-Crusted Baked Chicken

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Cornflake-Crusted Baked Chicken

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Course: Main Course
Cuisine: American
Keyword: Cornflake-Crusted Baked Chicken
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 253kcal


  • 2 pound chicken thigh, boneless, skinless
  • 4 cup Corn Flake Cereal
  • 2 large egg
  • 2 tablespoon olive oil
  • 1 tablespoon cayenne or red pepper

Serve With

  • 1 medium cabbage


  • Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper. Crush enough cornflakes in a food processor to get 4 cups worth crushed cornflakes.  Cut chicken into strips. You can also use drumsticks.
  • In a small bowl, whisk eggs with 2 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
  • Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
  • Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving. Serve with steamed cabbage by chopping cabbage into long strips and placing cabbage in a steamer/rice cooker for 10 minutes. Sprinkle with salt. 
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Calories: 253kcal | Carbohydrates: 19g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 317mg | Fiber: 4g | Sugar: 5g

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