Gluten Free Cornflake Chicken
This cornflake chicken is a remake of a nostalgic childhood favorite we used to eat all the time at my dad’s house. Back then, we used the classic boxed cornflake crumbs, but with celiac, those are off-limits thanks to the malt, so I made my own seasoned version using Nature’s Path honey’d cornflakes. The first bite brought me right back ... it tasted just like I remembered and made me so happy. I used this garlicky spice blend which had the best flavors for this chicken, but you can easily swap in garlic and onion powder and any of your go-to spices to make it your own.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
8
Serves: 2-4
Ingredients
- 1.5 lb1.5 lb1.5 lb Chicken Breast, thinly sliced
- 2 cups2 cups2 cups Cornflakes, 2 cups crumbs*, a little less than 1 box made into crumbs
- 3 Tbsp3 Tbsp3 Tbsp Garlic² Rub - Lane's BBQ
- 1 tsp1 tsp1 tsp Salt, plus more for topping
- 1 tsp1 tsp1 tsp Black Pepper
- 1 whole1 whole1 whole Egg
- 1/2 cup1/2 cup1/2 cup Milk
- Avocado Oil Spray
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. If using foil, spray lightly with oil to prevent sticking.
- In a small food processor, crush the cornflakes until they resemble coarse breadcrumbs, but be careful not to turn them into a powder. Pour into a medium shallow bowl and mix in garlic seasoning, salt, and pepper. Stir well to combine.
- In a separate medium shallow bowl, whisk together the egg and milk.
- Take each thinly sliced piece of chicken and dip it into the egg mixture, then coat thoroughly in the seasoned cornflake crumbs. Press gently to help the coating stick. *If your chicken isn’t already thin, place the breast flat on a cutting board and hold it steady with one hand. Using a sharp knife, carefully slice it in half horizontally to create two thinner pieces. Then cover with plastic wrap and gently pound to an even thickness, if needed.
- Place the coated chicken pieces on the prepared baking sheet, leaving space between each one for even cooking. Sprinkle a little extra salt on top of each piece.
- Bake for 12–14 minutes, or until the internal temperature reaches 165°F and the coating is golden and crisp.
- Remove from the oven and let cool for about 5 minutes before slicing. Enjoy warm!
Notes
A small food processor like this one, is great to have on hand for recipes because it also comes with other useful attachments like a whisk or immersion blender for even more versatility.
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About This Recipe
Show nutritional information
Coconut Free Gluten Free Nightshade Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1399 |
| Fat: | 32 g |
| Carbohydrates: | 193 g |
| Protein: | 87 g |
| Cholesterol: | 219 g |
| Sodium: | 5641 mg |
| Fiber: | 8 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
5 responses to “Gluten Free Cornflake Chicken”
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Happy 100th recipe!!!!!!!!!
thank you!! wanted to be sure it was a special one 🥰
WOOOOOOOHOOOOOO!!!!
The coating looks quite tasty & oh so crunchy!! Love a tasty remake filled with memories!! 🙌🏻
the cornflake crunch level is the best! a fun twist on breadcrumbs 🥰 and of course, the memories associated with it make it that much more delicious!