An easy and delicious recipe for crispy, Oven-Fried Cornflake Chicken! Featuring a crunchy, Southern-seasoned Cornflake crust and juicy, succulent chicken!
Preheat the oven to 350° and have ready a rimmed sheet pan lined with aluminum foil.
Add the cereal and all of the spices to the bowl of food processor fitted with the blade attachment and pulse until the cornflakes turn to crumbs. Drizzle in the oil through the feed tube and pulse just until evenly distributed. See notes if you do not have a food processor.
To set up your dredging station, set out 3 shallow dishes. Add 1 cup of flour to the first dish. Add the eggs and mustard to the second dish and whisk until the eggs are completely broken up. Lastly, add the Cornflake mixture to the third bowl.
Dredge each piece of chicken in the flour, shaking off any excess. Then, dip both sides in the egg mixture, followed by a thorough coating of the Cornflake crumbs.
Transfer the chicken to the prepared baking sheet, and bake for 45-50 minutes (until the internal temperature of the chicken registers a safe 165°F). Remove from the oven and allow to cool slightly. Serve, and enjoy!
If you do not have a food processor, add the Cornflakes to a gallon-sized ziptop bag and crush using a rolling pin. Then, pour the Cornflakes into a medium-sized bowl and add the spices. Stir to combine. Pour the oil evenly over the mixture and use a fork to stir and mix, until well combined.
The Anthony Kitchen