Cornflake Chicken Recipe
If you want the crunchy texture of fried chicken without the hassle of shallow frying on the stove, take a tip out of your grandma's book and cook up this delicious crispy baked cornflake mayo chicken. Thanks to Laura Sampson, the recipe developer behind Little House, Big Alaska, it's a cinch to make.
"Cornflakes make a different crunch than panko or bread crumbs," explains Sampson. "They add an old-fashioned flavor to the oven-fried chicken." Sampson uses juicy, flavorful, quick-cooking boneless chicken thighs to make this chicken recipe. Before tossing them in the cornflake crumbs, which add just a hint of sweetness, she brushes them with a spiced mayonnaise, seasoned with Italian seasoning, garlic, and paprika.
According to Sampson, you can easily change up the flavorings in the mayo. "I think you can easily add Cajun spices to this, or just a pinch of cayenne," she says. "Lemon pepper would also be a fun twist. Even Old Bay seasoning might be interesting."
Gather the ingredients for your crispy baked cornflake mayo chicken
To make this crispy baked cornflake mayo chicken, you will need chicken: Boneless, skinless chicken thighs add loads of flavor to this recipe, and they cook up in a fraction of the time of the bone-in thighs traditionally used to make stovetop fried chicken.
The chicken thighs will be covered in mayonnaise seasoned with Italian seasoning, salt, garlic powder, paprika, and black pepper. This richly seasoned coating will help keep the chicken moist and flavorful, but it will also help the cornflakes to adhere, so you get lovely, crunchy coating on every morsel.
Prep the ingredients for your crispy baked cornflake mayo chicken ingredients
To make this crispy baked cornflake mayo chicken, first preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment or foil to make cleanup easier. While the oven heats, prep the ingredients.
First, combine the mayonnaise and all of the seasonings, stirring well until smooth and even. Then, on a pan or a piece of parchment paper, lightly crush the cornflakes.
"They don't need to be powdered or pulverized," says Sampson. "Just crushed up a bit." This will help them adhere more easily to the chicken and make a nice, even crust.
Coat the crispy baked cornflake mayo chicken
Next, brush each of the chicken thighs with the seasoned mayonnaise on both sides, ensuring that it is evenly covered. This step takes the place of a more traditional pre-breadcrumb trip through beaten egg, and it makes sense: After all, mayo is made with eggs! This technique isn't as messy and also allows you to ensure each piece of chicken is seasoned evenly.
Once all of the chicken has been coated in the mixture, press the cornflakes on both sides, and lay each piece on the prepared baking sheet. Continue until all of the ingredients have been used up.
Bake the crispy baked cornflake mayo chicken
When all of the chicken has been coated in cornflakes, it's time to bake! Bake the crispy baked cornflake mayo chicken in a 400 degree oven for 30 to 35 minutes, or until the crust is crisp and the chicken is fully baked through.
Let the chicken rest for five to 10 minutes before serving so that it can cool slightly and the juices can redistribute within the meat. For Sampson, this crispy baked cornflake mayo chicken pairs just as well with mashed potatoes and gravy as with mac and cheese or even a simple green salad.
- ¼ cup mayonnaise
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 4 cups plain cornflakes
- 1 ½ to 2 pounds boneless chicken thighs
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment or foil for easy clean-up and set aside.
- Mix the mayonnaise with the spices.
- Use a rolling pin and a pan or a piece of parchment paper to lightly crush the cornflakes. They don't need to be powdered or pulverized, just crushed up a bit.
- Brush the mayonnaise on both sides of the chicken, and press into the cornflakes on both sides. Lay on the prepared baking sheet.
- Repeat with all the chicken pieces.
- Bake for 30 to 35 minutes, or until the topping is browned up and the chicken is baked through. Let the chicken rest for 5 to 10 minutes before serving.
| Calories per Serving | 644 |
| Total Fat | 44.3 g |
| Saturated Fat | 10.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 200.1 mg |
| Total Carbohydrates | 25.2 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 2.7 g |
| Sodium | 564.4 mg |
| Protein | 35.1 g |
