Crispy Baked ‘Fried’ Chicken


A.K.A. Cornflake Chicken


1 pkg boneless chicken

½ cup flour

Kosher salt and pepper

6 c cornflakes, crushed

2/3 c buttermilk (you can also use silk if you are dairy free, it’s still good that way)

2 tbsp Dijon mustard

¼ cayenne pepper

1 ½ tsp paprika

¾ tsp ground sage

  1. Preheat oven to 425 degrees F.
  2. Rinse chicken and pat dry.
  3. Mix flour, salt and pepper.
  4. Cover chicken in flour mixture.
  5. Mix buttermilk, mustard, cayenne, paprika, and sage.
  6. Dispose of leftover flour and put cornflakes in that bowl.
  7. Dredge chicken in sauce, then roll in cornflakes.  I suggest sitting it on a cooling rack while you do the rest.  Helps the chicken to have air on all sides.
  8. Bake on wire rack in pan to 160 degrees, about 25-30 minutes.  Juices will run clear.


If you don’t have boneless chicken, you can use 2 breasts, 2 thighs, 2 wings, and 2 legs.  This will effect the cook time.

Crunch up the cornflakes fairly well so that they aren’t  big pieces but don’t make them dust, either.

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