Crispy Cornflake Fried Chicken That Will Blow Your Mind
I’ll be honest with you—fried chicken has always been one of my comfort foods. But one day, I ran out of flour, and I had a box of cornflakes sitting on the shelf. I thought, “Why not try it?”
That one experiment turned into my all-time favorite way of making fried chicken. And let me tell you, once you try this cornflake fried chicken, you may never go back to the regular version.
It’s crunchy, golden, juicy inside, and packed with flavor. If you love crispy food that doesn’t feel heavy or greasy, this is for you.
Let’s dive in, and I’ll show you step by step how to make this recipe, why it works, and how you can make it your own.
Why Use Cornflakes for Fried Chicken?
Cornflakes might sound like a weird choice at first, but hear me out. Flour-coated chicken is tasty, yes, but it can get soggy fast. Cornflakes, on the other hand, give you that extra crunch that stays crispy even after sitting for a while.
When you crush cornflakes, they create jagged little pieces that crisp up beautifully in the oil. They also soak up the seasoning better than plain flour. So instead of a heavy coating, you get a light, airy crunch that cracks when you bite into it.
And the best part? You don’t need anything fancy—just a box of cornflakes from your pantry.
Ingredients You’ll Need
Before we get into the cooking, let’s set up the basics. You probably already have most of these in your kitchen.
- Chicken pieces – drumsticks, thighs, or even wings. Bone-in gives more flavor.
- Cornflakes – plain, unsweetened cornflakes work best.
- Eggs and milk (or buttermilk) – for dipping and making the coating stick.
- Seasonings – salt, pepper, paprika, garlic powder, onion powder, cayenne (optional for spice).
- Oil – vegetable oil or canola oil for frying.
That’s it. Simple and budget-friendly.
Prepping the Chicken
The first step is marinating or at least seasoning your chicken. If you want the chicken extra juicy, soak it in buttermilk overnight. But if you don’t have time, don’t worry—just season it well before coating.
Here’s what I like to do:
- Sprinkle the chicken with salt, pepper, paprika, and garlic powder.
- Let it rest for at least 30 minutes to soak up the flavor.
If you’re using buttermilk, mix in the spices and let the chicken sit in it overnight in the fridge. This step makes the meat tender and flavorful.
Crushing the Cornflakes the Right Way
Don’t just smash the cornflakes into dust. The secret is to leave them a little chunky. I usually put them in a zip-lock bag and use a rolling pin to crush them. You want a mix of fine crumbs and bigger flakes for the best texture.
Too fine, and you’ll end up with something like breadcrumbs. Too big, and they’ll fall off the chicken. The sweet spot is somewhere in between.
Dredging: How to Coat the Chicken Perfectly
This step is where the magic happens. Here’s how I do it:
- Flour layer (optional) – Lightly coat the chicken in flour first. This helps the egg stick better.
- Egg wash – Dip the chicken in a mix of eggs and a splash of milk or buttermilk.
- Cornflake coating – Press the chicken firmly into the crushed cornflakes. Don’t just roll it—press so the flakes stick.
Once coated, let the chicken rest on a rack for 10 minutes before frying. This prevents the crust from falling off.
Frying to Golden Perfection
Now comes the fun part—frying. Heat oil in a deep skillet or Dutch oven to about 350°F (175°C). You want enough oil to submerge at least half the chicken piece.
- Fry in small batches so the oil temperature doesn’t drop.
- Turn the chicken occasionally so it cooks evenly.
- Cook until golden brown and the internal temperature reaches 165°F (74°C).
Place fried chicken on a wire rack (not paper towels) so it stays crispy.
Baked Cornflake Chicken (Healthier Option)
Not a fan of deep frying? Don’t worry. You can bake cornflake chicken too, and it still comes out crispy.
- Preheat oven to 400°F (200°C).
- Place coated chicken on a baking sheet lined with parchment paper.
- Spray or brush lightly with oil.
- Bake for 30–40 minutes, flipping halfway if needed.
The coating won’t be as deep-fried crunchy, but it’s still delicious, lighter, and guilt-free.
Flavor Variations to Try
One of the reasons I love this recipe is how flexible it is. You can change the flavor just by tweaking the seasonings.
- Spicy Kick – add cayenne, chili powder, or hot sauce to the egg wash.
- Herb Lover’s – mix dried oregano, thyme, and rosemary into the cornflakes.
- Cheesy Crunch – add grated Parmesan cheese to the cornflake crumbs.
- Honey Glazed – drizzle a little honey on top after frying for a sweet twist.
Play around with your pantry spices—you really can’t go wrong.
What to Serve with Cornflake Fried Chicken
Cornflake fried chicken can easily be the star of your meal, but the sides make it even better. Some of my favorites are:
- Mashed potatoes with gravy
- Coleslaw for a refreshing crunch
- Cornbread or biscuits
- Mac and cheese (for comfort food overload)
- Fresh salad if you want to keep it light
It’s also amazing cold the next day for picnics or lunch boxes.
My Tips for the Best Results
After making this so many times, I’ve picked up a few tricks that make a big difference:
- Don’t crush cornflakes too fine—texture matters.
- Season every layer (chicken, egg wash, cornflakes).
- Fry at the right oil temperature—too low makes greasy chicken, too high burns the crust.
- Rest coated chicken before frying to help the coating stick.
- Use a wire rack after frying to keep it crispy.
Follow these, and you’ll get restaurant-quality crunch every time.
Storing and Reheating Cornflake Chicken
If you have leftovers (rare at my house), store them in the fridge in an airtight container. To reheat:
- Oven: 350°F for 10–15 minutes to bring back crispiness.
- Air fryer: 5–7 minutes at 375°F.
- Microwave: works, but the coating won’t stay crispy.
Freezing works too—just reheat in the oven straight from frozen.
FAQs About Cornflake Fried Chicken
Q1: Can I use frosted cornflakes?
You can, but the coating will be sweet. For savory fried chicken, stick to plain cornflakes.
Q2: Do I need to use flour before cornflakes?
It’s optional. Flour helps the egg stick better, but you can skip it if you’re in a hurry.
Q3: Can I air fry cornflake chicken?
Yes! Coat as usual, spray with oil, and air fry at 375°F for about 20–25 minutes.
Q4: How do I know when the chicken is fully cooked?
Use a meat thermometer—165°F (74°C) is the safe internal temperature.
Q5: Can I use boneless chicken?
Absolutely. Boneless thighs or breasts work great, and they cook faster.
Q6: How long does the coating stay crispy?
If stored properly, it stays crispy for several hours. Reheating in the oven brings it back.
Final Thoughts
Cornflake fried chicken is one of those recipes that looks fancy but is actually super easy. It gives you the crunch you dream of without needing special ingredients. Whether you fry it, bake it, or even air fry it, the result is juicy chicken with a crust that makes every bite satisfying.
Trust me—once you make this for your family or friends, they’ll ask for it again and again. So grab that box of cornflakes and get frying—you’re in for a crispy treat.
