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.

Originally posted 2013-06-21 00:01:10.

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Hi all! My name is Kaycee. I live in Arkansas with my husband of over 12 years! We have a grown daughter, a son-in-love and 2 grandson. Just love being Nonna! We also have an angel waiting on us to join her one day, she was 11 months old when she went to Heaven. We also have two great Chihuahuas and a Great Dane, along with several fish in our koi pond. My educational background is in Psychology and Child Development but my heart is in ministry, crafts, fun, reviews and my website, My Crafty Zoo. I look forward to continuing to share my life through word and pictures with you and love hearing your feedback! Thank you for taking the time to read and allowing me to share! I look forward to reading your comments!

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