Oven Fried Chicken With Corn Flakes

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Another wonderful Joy of Cooking recipe. Very good reduced fat fried chicken!

Ingredients Nutrition


  1. Position rack in upper 1/3 of oven.
  2. Preheat to 350°F.
  3. Remove chicken skin, if desired.
  4. Lightly oil a baking sheet.
  5. Rinse chicken and pat dry.
  6. season with salt and black pepper.
  7. Whisk eggs and milk together in a large bowl.
  8. Combine corn flakes, salt, and pepper in a shallow bowl.
  9. Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
  10. Arrange the chicken, skin side up, on the greased cookie sheet.
  11. At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
  12. Bake until the chicken is golden and crisp, about 45 to 60 minutes.
  13. Serve immediately.


Most Helpful

I subbed half the corn flake crumbs with grated parmesan. Our skin thighs worked well for this dish. Great crunch and we really enjoyed it.

riffraff November 29, 2005

We made this for dinner last night and my son declared it "best meal ever." It was easy to make with help from the kids. I added a little extra seasonings to the chicken before I dipped it in the egg/milk mixture so I didn't feel that it was bland. Also, to avoid some of the sogginess that others mentioned in the reviews, I cooked the chicken on a cooling rack (sprayed with cooking spray) placed on a cookie sheet so the air could circulate--perfectly crispy on all sides. Will be making this again and again.

Sarah S. June 24, 2015

I'd bought some Trader Joe's organic corn flakes that really tasted bland, so I decided to find other uses for them. This recipe was a great solution! My husband totally didn't trust the 350 degrees for 45 minutes, but the chicken came out moist inside and crispy outside (except the bottom, which did get soggy). I served it with homemade mashed potatoes and steamed broccoli, and I also made a little warm marmalade dipping sauce (1/2 cup marmalade, 2 tsp dijon mustard, 1 tbsp soy sauce, 1 1/2 tbsp rice wine vinegar, 1 tbsp fresh chopped ginger, all combined and warmed to thicken to a syrupy consistency). I'll end up buying the "wrong" box of corn flakes again just so I can keep making this recipe!

Boo's Chef August 19, 2011

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