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Parmesan Cornflake Chicken

“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.
  • Makes
    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


  • In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture.
  • Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts
1 each: 404 calories, 25g fat (14g saturated fat), 124mg cholesterol, 768mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 29g protein.

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  • slye10001000
    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.

  • randcbruns
    May 21, 2015

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

  • missnatlynn
    Sep 18, 2013

    very good flavor!

  • wintermom9597
    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.

  • carole9455
    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.

  • nicolecolli
    Jan 9, 2012

    No comment left

  • kmchanley
    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.

  • Louise.Hooper
    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.

  • Ofallon mom of 2
    Aug 22, 2009

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

  • fairyprincessme
    Apr 18, 2009

    No comment left