29 Reviews

Super Delicious! I used chicken tenders (about 10 of them) but followed the amounts listed in the recipe and it worked out just right. I only cooked it for 20-25 minutes on 375 and they were moist inside and crunchy outside. I also added some spices to the cornflakes. Man, it was good and I recommend it. I put in some italian seasoning, garlic powder, onion powder, dried chili flakes, and parmesan cheese. My husband and I inhaled all of it ourselves. (Served with baked sweet potatoes and green beans.)

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Cher Oliver April 25, 2007

Wow, this was good. I am terrible at cooking chicken -- it's always under done and not safe or over done and dry. This was so good. For fear of overcooking, I cooked at 350 for about 40 minutes. They were so tender I cut it with a fork.

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monicabmcook March 24, 2010

We liked it! I had to use panko bread crumbs because I was out of cornflakes, but still was very good. Too the butter/lemon mixture I also added onion powder, garlic powder, cayenne, and ground chipotle powder. I baked chicken tenders elevated on a cooling rack on top of a cookie sheet to have both top and bottom be crispy. Would make again.

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gingerly88 October 15, 2013

Loved these! Used chicken tenderloins for a quicker bake time, used butter instead of margarine, love the cornflakes, crushed them up pretty good and added parm and garlic powder. I want to try freezing these? Trying to replace those store bought chicken nuggets. Went to put leftovers away and somebody had ate the rest of the chicken! Thanks for the keeper!

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Doxie Mama 26 July 01, 2013

Awesome way to make "fried" chicken without frying! It was tender and delicious. I really like the use of corn flakes instead of bread crumbs. This time I added a couple of TBS of parmesan cheese and really liked the addition. Thanks for a great recipe

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Tish January 23, 2013

My experience with this recipe was just so-so, but I am sure it is not the recipe - so I need some advice. I made it exactly like the recipe said. It came out dry and light colored - not bad, just nothing to write home about. Others have indicated theirs was dry, so I will try reducing the cooking time from 45 minutes to 35 minutes. Also, the breasts I used were big and thick - maybe I should use less thick pieces or pound them? Also the outsides were light colored, didn't cover the chicken as much as the picture and was not crunchy. I pounded the cornflakes well in a plastic bag and dipped and covered them completely, but it didn't look like the picture. Any guidance?

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SusanADay January 05, 2013

Wow, this was so easy and delicious! I used spicy breadcrumbs and butter instead of cornflakes and margarine. I also used thighs and cooked them about 5 minutes longer. The leftovers we warmed up and made sandwiches with bacon and avocado -- excellent. Thank you for sharing.

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*****Sandy December 12, 2012

Mine were a bit dry so will try less time. Good and crispy though.

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adopt a greyhound September 17, 2012

Very good! Crispy on the outside and tender on the inside. Will make again.

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nmj November 02, 2009

I would give this ten stars if I could, it was that good! My only change was using two cups of cornflakes ( I had large chicken breasts) and I added a packet of dry ranch dressing mix to the cornflakes). The chicken came out moist and crispy and was delicious. This recipe will go into our rotation for sure. Thanks!

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Raspberri_Skies October 31, 2009
Oven-Fried Cornflake Chicken