Cornflake Crispy Bake Chicken Breasts

Cornflake Crispy Bake Chicken Breasts created by Baby Kato

This is a variation I use on fried chicken. I like the cornmeal and potato flakes becuase they get so crispy. Kids love this if you cut the chicken and make chicken fingers.

Ready In:



  • Beat egg and cream together.
  • In another bowl stir together the dry ingredients.
  • Dip chicken into egg and then coat in dry ingredients.
  • Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.
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"This is a variation I use on fried chicken. I like the cornmeal and potato flakes becuase they get so crispy. Kids love this if you cut the chicken and make chicken fingers."

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    I think this dish has a lot of potential, and I'm sure I'll will be make it again. Before attempting this again, I'll have to figure out what seasonings to use, by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I've will added this to my recipe book with my additions. THANK YOU!!
  2. crzydoglady180
    I also used the potato flakes option, very crispy and seasoned nicely. I didn't have any half and half so I used a 1/4 c mayonnaise because I have seen so many recipes use that a coating for oven fried chicken. Combined with the egg it held up nicely and allowed the cornmeal mixture to adhere to chicken!
  3. bad kitty 1116
    Great chicken and so crispy! It even was crispy the next day after reheating in the microwave! I made this with the potato flakes option. The only things I changed were to omit the seasoning salt and use 1 teaspoon of Emeril's Essence instead and I added 1-1/2 teaspoons of dried parsley flakes. I baked then on a rack (over a foil-lined sheet pan) that I sprayed with Pam. Then, I didn't have to turn them. I served them with broccoli cheese rice and glazed Dijon baby carrots. My family really enjoyed the meal. Thank you for taking the time to share this great recipe.I will make it again!
  4. atlfitgirl
    I scaled this recipe down to two very large breasts that I pounded down and the cut in half. I first used Recipe #306144 to ensure the chicken would not dry out and it worked great! I chose to use the potato flake option since I had some on hand... I baked my breast portions on top of a rack (over a sheet pan) so I wouldn't have to deal with flipping them or getting soggy bottoms... I sprayed the tops with a little olive oil before placing in the oven... They were golden brown and crispy in about 25 minutes... The flavor was good, if not just a tiny bit salty, so I would cut back on the salt next time... or just leave out the seasoned salt altogether and just add in some paprika for our tastes... Nice, easy recipe for the usually boring chicken breasts! Thanks for sharing!!!
  5. Baby Kato
    Cornflake Crispy Bake Chicken Breasts Created by Baby Kato

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