This oven baked 4-ingredient cornflake crusted chicken is my shortcut version of the crispy chicken my grandma used to make—without ever touching a deep fryer. The magic is in the crunchy cornflake coating that stays shatter-crisp for hours, even after the chicken comes out of the oven. It’s the kind of recipe I lean on after work when I want something that feels a little nostalgic, a little special, but still realistic for a busy weeknight. With just four basic ingredients and a foil-lined sheet pan, you get that golden, craggy, photo-worthy crunch you’d swear came from a fryer.
Serve this crispy cornflake chicken with something fresh and simple to balance the crunch—think a green salad with a tangy vinaigrette, steamed green beans, or roasted broccoli on the same sheet pan if you have room. Mashed potatoes or buttered egg noodles are great if you’re craving comfort food, and a side of honey mustard, barbecue sauce, or ranch for dipping makes it feel like takeout at home. Leftovers stay crisp enough to tuck into wraps, salads, or sandwiches the next day, so it’s an easy meal prep win too.
Oven Baked Cornflake Crusted ChickenServings: 4
Ingredients
2 pounds boneless, skinless chicken tenders or chicken breasts cut into strips
4 cups cornflakes cereal, lightly crushed
1 cup mayonnaise
1 teaspoon kosher salt (plus more to taste)
Directions
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with cooking spray or a thin layer of oil so the chicken doesn’t stick.
Pat the chicken dry with paper towels. Dry chicken helps the coating stick better and keeps everything extra crispy.
In a medium bowl, stir the mayonnaise and kosher salt together until evenly combined. This seasoned mayo will act as the “glue” that holds the cornflakes on and keeps the meat juicy without any eggs or extra ingredients.
Place the cornflakes in a large zip-top bag or a mixing bowl and crush them with your hands until you have small, rough flakes—about the texture of coarse breadcrumbs. Don’t crush them into powder; those bigger bits are what give you Grandma-level crunch.
Working with one piece of chicken at a time, use a spoon or your hands to coat each piece all over with a thin, even layer of the salted mayonnaise. You want every surface covered, but not so thick that it slides off.
Drop each mayo-coated piece of chicken into the crushed cornflakes and press gently on all sides so the flakes really adhere, creating a chunky, craggy crust. Shake off any loose bits and place the coated chicken on the prepared foil-lined baking sheet, leaving a little space between each piece so the heat can circulate.
Once all the chicken is coated and arranged on the sheet, lightly mist the tops with cooking spray or dab a tiny bit of oil on the surface with your fingers. This helps the cornflake crust turn deep golden and extra crisp in the oven.
Bake on the middle rack for 18–22 minutes, depending on the size of your pieces, until the chicken is cooked through (165°F/74°C in the thickest part) and the cornflake coating is a deep golden brown and crunchy to the touch. Avoid opening the oven too often so the heat stays high and the crust crisps instead of steaming.
Let the chicken rest on the baking sheet for 5–10 minutes before serving. This short rest helps the crust set so it stays crunchy for hours and keeps the juices inside the chicken instead of spilling onto your pan.
Serve warm straight from the foil-lined baking sheet, or transfer to a wire rack set over a tray if you’re holding it for a party—airflow around the pieces keeps that cornflake coating crackly and crisp.
Variations & Tips
Use this base recipe as a flexible, weeknight-friendly template. For extra flavor, stir 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, or 1/2 teaspoon black pepper into the mayonnaise along with the salt before coating the chicken. If you like a little heat, add a pinch of cayenne or a few dashes of hot sauce to the mayo. For a slightly lighter version, use half mayonnaise and half plain Greek yogurt; the crust will still be very crisp, just a touch tangier. You can swap boneless, skinless chicken thighs for the tenders—just cut them into similar-size strips and add a few extra minutes of bake time. To keep the coating crisp for hours for game day or a potluck, bake the chicken as directed, then hold it on a wire rack set over a baking sheet in a low oven (around 200°F/95°C); the air circulation underneath prevents sogginess. Leftovers reheat best in a hot oven or air fryer for a few minutes rather than the microwave, which can soften the crust. If you need to prep ahead, you can coat the chicken and arrange it on the foil-lined pan, then refrigerate uncovered for up to 4 hours before baking—this little “drying time” actually helps the cornflake crust cling and bake up even crunchier.
