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
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nightshade Free Nut Free 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. | |
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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!