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Crispy Baked Corn Flake Chicken Recipe
Crispy Baked Corn Flake Chicken Recipe photo by Taste of Home

Crispy Baked Corn Flake Chicken Recipe

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4.5 8
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I took a recipe off a box of baking mix and altered ti to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. —Angela Capettini of Boynton Beach, Florida
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 2 tablespoons butter, melted
  • 1 cup crushed cornflakes
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons seasoned salt
  • 4 chicken drumsticks (4 ounces each), skin removed
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
  • 3/4 cup egg substitute


  1. Drizzle butter in a 13-in. x 9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat.
  2. Arrange chicken in prepared dish, meatier side down. Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until a meat thermometer reads 180°. Yield: 4 servings.
Originally published as Crispy Baked Chicken in Light & Tasty February/March 2003, p29

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Reviewed Jan. 29, 2015

"Like others, I used 3 eggs instead of the egg substitute and put the dry ingredients in a zip top bag. I thought the breading was good--just wasn't crazy about it on the chicken. However, I will be trying it on pan fried fish--think it would be really good like that."

Reviewed Jan. 15, 2015

"I tried this tonight for something different on the taste buds and even my pickiest eaters LOVED IT!! I forgot to remove the skin but it was still delish. Also, I too used 3 beaten eggs instead of the substitute. I also didn't bother flipping the chicken, but I will next time as it took about an hour to cook. Enjoy"

Reviewed Jun. 14, 2013

"I made this tonight, and really liked it! When I flipped the chicken it seemed a little on the dry side, so I drizzled a bit of olive oil on it to moisten a bit more. The only thing that I would do differently is when I put it in the egg then in the breadcrumbs, much of the mixture began to come off on my fingers. Next time, I might use a fork to dip the chicken in the egg/crumb mixture, or put it into a plastic bag to coat. But the flavor was wonderful, I'll make this again!"

Reviewed Oct. 17, 2011

"My family liked it. Didn't have egg substitute so just used 3 eggs and it turned out great."

Reviewed Apr. 13, 2011

"My family loved these drumsticks and so quick and easy to make"

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