Name: Bake and Sauce Cornflake Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts, halved lengthwise; 1/2 cup all-purpose flour; 1/2 teaspoon paprika; Salt and freshly ground pepper; 2 large eggs; 3 cups cornflakes, crushed; Sesame Soy Sauce: 2 tbsp butter, 3 cloves garlic (minced), 1 tbsp brown sugar, 3 tbsp soy sauce, 1 tbsp sesame oil, 3 tbsp water; Hot Honey Sauce: 3 tbsp butter, 3 tbsp honey, 2 tbsp hot sauce (e.g., Frank’s Red Hot), 1 tbsp water; Soy Lemon Sauce: 2 1/2 tbsp soy sauce, 2 tbsp honey, 2 tbsp brown or white sugar, 1 tbsp rice wine vinegar, 1 tsp lemon zest, 1 1/2 tbsp lemon juice, 1/2 tsp sesame oil, 1 clove garlic (minced), 3 tbsp water; Honey Garlic Sauce: 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp brown sugar, 3 cloves garlic (minced), 1 tbsp rice wine vinegar, 3 tbsp water

This bake and sauce cornflake chicken is crispy, juicy, and packed with flavor. I like coating tender chicken in a crunchy cornflake crust, then pairing it with one of several delicious homemade sauces. It’s a versatile recipe that I can adapt depending on whether I’m craving something sweet, tangy, or spicy.

Why You’ll Love This Recipe

I love this recipe because it takes a simple baked chicken and turns it into something exciting with the variety of sauces. The cornflake coating bakes up golden and crunchy without frying, and the sauces whether it’s sesame soy, hot honey, soy lemon, or honey garlic let me change up the flavors each time I make it. It’s family-friendly, easy to prepare, and fun to customize.

Ingredients

2 large boneless, skinless chicken breasts, halved lengthwise*see Note 1 below
1/2 cup all-purpose flour
1/2 teaspoon paprika
Salt and freshly ground pepper
2 large eggs
3 cups cornflakes, crushed

Sesame Soy Sauce:
2 Tablespoons butter
3 cloves garlic, minced
1 Tablespoon brown sugar
3 Tablespoons soy sauce, low-sodium recommended
1 Tablespoon sesame oil
3 Tablespoons water

Hot Honey Sauce:
3 Tablespoons butter
3 Tablespoons honey
2 Tablespoons hot sauce, such as Frank’s Red Hot
1 Tablespoons water

Soy Lemon Sauce:
2 1/2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons brown or white sugar
1 Tablespoon rice wine vinegar
1 teaspoon lemon zest
1 1/2 Tablespoons lemon juice
1/2 teaspoon sesame oil
1 cloves garlic, minced
3 Tablespoons water

Honey Garlic Sauce:
2 Tablespoons soy sauce
2 Tablespoons honey
2 Tablespoons brown sugar
3 cloves garlic, minced
1 Tablespoon rice wine vinegar
3 Tablespoons water

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I set up three bowls: one with flour, paprika, salt, and pepper; one with beaten eggs; and one with crushed cornflakes.
I dredge each chicken piece first in the flour, then in the egg, and finally coat it thoroughly in cornflakes.
I place the chicken on the prepared baking sheet and bake for 20–25 minutes, until golden and cooked through (165°F internal temperature).
While the chicken bakes, I prepare my chosen sauce.

For the sauces:

For sesame soy sauce, I melt butter in a pan, sauté the garlic, then stir in brown sugar, soy sauce, sesame oil, and water.
For hot honey sauce, I melt butter, then stir in honey, hot sauce, and water until smooth.
For soy lemon sauce, I combine soy sauce, honey, sugar, vinegar, zest, juice, sesame oil, garlic, and water in a pan and simmer until slightly thickened.
For honey garlic sauce, I sauté garlic in a little butter, then stir in soy sauce, honey, sugar, vinegar, and water, simmering until it thickens.

I remove the chicken from the oven and drizzle or toss with my favorite sauce before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 15 minutes to prepare and 25 minutes to bake, so I can have it ready in about 40 minutes.

Variations

Sometimes I mix parmesan cheese into the cornflake coating for extra flavor. I also like making the chicken into strips for an easy finger-food version. If I want a lighter option, I serve the chicken without sauce and offer dipping sauces on the side.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken on a baking sheet and warm it in a 350°F oven until crispy again. The sauces can be kept separately in the fridge for up to 5 days and reheated gently on the stovetop.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use boneless thighs, and they stay extra juicy.

Do I need to fry the chicken for it to be crispy?

No, baking gives me a golden, crunchy crust without the oil.

Can I make this gluten-free?

Yes, I use gluten-free flour and gluten-free cornflakes.

Which sauce is the most popular?

I find hot honey and honey garlic are always big hits at the table.

Can I prepare the chicken ahead of time?

Yes, I bread the chicken and keep it in the fridge for a few hours before baking.

Can I freeze baked cornflake chicken?

Yes, I freeze cooked pieces and reheat them in the oven to crisp them up again.

Do I have to crush the cornflakes finely?

I prefer leaving some larger crumbs for extra crunch.

Can I bake the chicken on a rack?

Yes, baking on a rack helps keep the coating crisp on all sides.

Can I mix sauces together?

Absolutely, I sometimes blend hot honey with sesame soy for a sweet and spicy glaze.

How do I know the chicken is fully cooked?

I always check with a thermometer 165°F ensures it’s safe and juicy.

Conclusion

This bake and sauce cornflake chicken is one of my favorite ways to enjoy a crispy, flavorful meal without frying. I love how versatile it is, since I can switch up the sauces depending on my mood. With its crunchy coating and bold flavors, it’s a recipe I keep coming back to whenever I want an easy yet impressive dinner.

Bake and Sauce Cornflake Chicken