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Parmesan Cornflake Chicken Recipe

Parmesan Cornflake Chicken Recipe

“This recipe is so delicious. I especially like it because you get that fried-chicken taste without the mess or lengthy frying time.” Claudia Ruiss - Massapequa, New York
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:4 servings


  • 1/2 cup crushed cornflakes
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons butter, melted
  • 1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed


  • 1. In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture.
  • 2. Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Yield: 4 servings.

Nutritional Facts

1 serving equals 404 calories, 25 g fat (14 g saturated fat), 124 mg cholesterol, 768 mg sodium, 15 g carbohydrate, trace fiber, 29 g protein.

Reviews for Parmesan Cornflake Chicken

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Reviewed Jul. 29, 2015

"I just made this and it is awesome! I love the little crunch from the cornflakes. I will definitely make it again."

Reviewed May. 21, 2015

"My family loves this. It is so packed with flavor. I love the addition of parmesan in this classic recipe."

Reviewed Sep. 18, 2013

"very good flavor!"

Reviewed Oct. 21, 2012

"I used a combination of thighs and drumsticks (what I had in the freezer) and instead of dipping in melted butter, I brushed the chicken with low-fat French salad dressing. Everyone enjoyed it."

Reviewed Oct. 16, 2012

"My husband and I liked it so much and it was so easy that I made it two nights later and sent it home with our daughter to share with her family."

Reviewed Feb. 21, 2011

"I made this for my niece and nephew (who are picky eaters) who were over for the evening. We all loved it. I omitted the butter and used an egg and 1/4 cup skim milk instead. I also cut the chicken into strips beforehand, which cut the cooking time down to 20-25 minutes. My husbands now asks me to make this quite a bit."

Reviewed Jun. 27, 2010

"This recipe is fabulous, but I have made a few adjustments. First off I soak the chicken for a bit in buttermilk rather than dipping in butter, coating still sticks and less fat. Then I cook on a rack in the pan so that the breading is crisp on the bottom, and finally I put a little extra seasoning in the crumbs - cayene pepper, cajun spices, whatever takes my fancy that night. This is delicious and easy if you grab chicken pieces from the supermarket all ready to go."

Reviewed Aug. 22, 2009

"My family really like this one. I have used it on Pork Chops also. Very good that way also."

Reviewed Mar. 15, 2009

"We tried this tonight and it was delicious! Not to mention that the smell of it when it was almost done beckoned everyone into the kitchen."

Reviewed Feb. 24, 2009

"Once again, a recipe that you can't see unless you are subscribed to the magazines."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.