Crispy Baked Cornflake Chicken Thighs
Baked Cornflake Chicken is made with boneless chicken thighs coated in seasoned cornflakes and Parmesan. A mayonnaise-Dijon binder helps the crumbs cling, and the chicken bakes directly on a sheet pan without a wire rack or flipping.
Servings: 6 chicken thighs
Equipment
Ingredients
- 6 boneless, skinless chicken thighs about 1 3/4 pounds total
- 2 teaspoons Morton kosher salt divided
- 1 teaspoon freshly cracked black pepper divided
- 4 cups cornflakes measured before crushing
- 1/2 cup finely grated Parmesan cheese
- 2 teaspoons granulated garlic
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons Italian seasoning
- 2 Tablespoons olive or avocado oil
- 1/3 cup mayonnaise
- 1 Tablespoon Dijon mustard
- oil spray for the pan if not using parchment
Instructions
- Prepare the pan and crush the cornflakes. Arrange a rack in the upper third of the oven and preheat it to 425°F. Line a rimmed baking sheet with parchment paper. If you do not have parchment, thoroughly coat a nonstick baking sheet with oil spray, but be aware that the coating is more likely to stick. Place the cornflakes in a zip-top bag, seal it, and crush them into coarse crumbs.Oil spray
4 cups cornflakes - Season the cornflake coating. Add the Parmesan, granulated garlic, onion powder, paprika, Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper to the bag of crushed cornflakes. Drizzle in the oil, seal the bag, and toss until the crumbs are evenly seasoned and lightly coated.1/2 cup finely grated Parmesan cheese
2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/2 teaspoons Italian seasoning
1 teaspoon Morton kosher salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive or avocado oil - Season the chicken and add the binder. Place the chicken in a separate zip-top bag. Add the remaining 1 teaspoon salt, 1/2 teaspoon black pepper, mayonnaise, and Dijon mustard. Seal the bag and toss until the chicken is evenly coated.6 boneless, skinless chicken thighs
1 teaspoon Morton kosher salt
1/2 teaspoon freshly cracked black pepper
1/3 cup mayonnaise
1 tablespoon Dijon mustard - Bread the chicken. Transfer the chicken to the bag of seasoned cornflakes, then toss and press the crumbs onto both sides. Gently shake off the excess coating, then arrange the thighs on the prepared pan with space between them.
- Bake without flipping. Bake for 20–25 minutes, until the coating is set and golden. Do not flip or move the chicken while it bakes. Let the chicken rest on the baking sheet for about 5 minutes before serving so the coating can firm up.
Notes
- Chicken thighs: Use 6 boneless, skinless thighs weighing about 1 3/4 pounds total so the cooking time stays consistent with the tested batch.
- Pan: Bake the chicken directly on a parchment-lined baking sheet; no wire rack is needed. If you do not have parchment, thoroughly oil a nonstick baking sheet, but sticking is more likely.
- Cornflakes: Measure before crushing and leave the crumbs coarse rather than grinding them into a fine powder.
- Breading: Press the coating onto both sides, gently shake off the excess, and bread the chicken immediately before baking.
- Baking: Bake at 425°F on an upper-third oven rack for 20–25 minutes without flipping or moving the chicken, then let it rest on the baking sheet for about 5 minutes so the coating can firm up.
- Storage and reheating: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the air fryer at 400°F for about 5 minutes, or until heated through and the coating is crisp again.
Nutrition
Calories: 389kcal | Carbohydrates: 19g | Protein: 30g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 134mg | Sodium: 1110mg | Fiber: 1g | Sugar: 2g