Fried Chicken With Corn Flakes Crust Recipe: The Crunchiest Breading
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Updated July 2026 A few days ago we wrote about the superiority of panko, Japanese breadcrumbs, over American breadcrumbs. Yesterday, munching on some Corn Flakes for breakfast, we noticed the Corn Flake-crusted chicken recipe on the back of the box (called “Double Coated Chicken”). Hmm, we thought: How do cornflakes stand up to panko and cornmeal/blue cornmeal. For lunch, we made both. The verdict: While we love panko, Corn Flakes win hands down—they’re more crunchy and more flavorful. We hadn’t used Corn Flakes breading in years, associating it with less-interesting old-school American cooking of the 1950s and 1960s. We were wrong. We’ll now use a Corn Flakes crust on fish and other fried foods; and crunchy Corn Flakes crumbs instead of bread crumbs atop mac and cheese and other recipes. We even like them as a crunchy topping on ice cream (photo #5). We prefer them to the sweetened Frosted Flakes—they’re a better counterpoint to the sweetness of the ice cream. National Corn Flakes Day is July 6th. Below: > Recipe: fried chicken with cornflakes coating. > Recipe: baked chicken with cornflakes coating. > Dips for cornflakes chicken. > The history of Corn Flakes chicken. Elsewhere on The Nibble: > Here’s a recipe for oven-fried chicken with Corn Flakes breading. > The different cuts of chicken. How many can you name? > The year’s 50+ chicken holidays. > The year’s poultry holidays: chicken, turkey and duck. Ingredients For 2 Servings 1. POUND the chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness. Sprinkle chicken with 1/4 teaspoon each of salt and pepper. 2. WHISK the egg and milk together in a shallow bowl. In another bowl, crush the Corn Flakes and toss with the remaining salt and pepper. 3. HEAT the oil in a small nonstick skillet over medium heat until hot. 4. DREDGE the chicken in the egg mixture, letting excess drip off, then in the Corn Flakes. Press so that the Corn Flakes adhere. 5. FRY the chicken, turning once, until golden and just cooked through (5 to 6 minutes). Drain on paper towels. Serve with a drizzle of Mike’s Hot Honey. This recipe gives some extra flavor by marinating the chicken before baking. 1. MARINATE the chicken in the Italian dressing for 30 minutes or longer, turning/shaking halfway through. 2. PREHEAT the oven to 350°F, with the center rack in place. 3. PLACE the cornflakes in a large food storage bag and crush flakes into a fine to medium crumb mix, using your hands, a rolling pin, or a wine bottle. Add the garlic and herb seasoning to the bag and shake to combine. 4. SHAKE the marinade from the chicken and it to the cornflakes bag. Seal the bag and shake until the chicken is fully coated. Remove the pieces with tongs and place them on a baking sheet. 5. BAKE for 12-15 minutes, flip, and cook for 12-15 minutes more one. The earliest documented Corn Flakes-coated chicken recipe appears to be Kellogg’s Corn Crisped Chicken (also called Oven Crisped Chicken). The recipe was published on Corn Flakes boxes and in ads in 1966 as part of the brand’s effort to promote Corn Flakes as more than a breakfast cereal. The original recipe dipped quarters of chicken in evaporated milk (editor’s note: buttermilk is better), coated them with crushed Corn Flakes and seasonings (salt, pepper, and Ac’cent Flavor Enhancer (monosodium glutamate). It was baked at 350°F for about 60 minutes. It was marketed as a healthier alternative to deep-fried chicken while still providing a crispy coating. The recipe took off, appearing in women’s magazines and in community cookbooks throughout the late 1960s and 1970s. |
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________________ *Fry sauce is typically just mayonnaise and ketchup with a splash of pickle juice or a spoonful of dill relish. The pickle brine provides an immediate hit of acidity that complements rich fried food. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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