Oven Fried Chicken

Print Recipe

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 324

Author Annalise Sandberg

Equipment

Ingredients

1½-2 lbs boneless skinless chicken breasts (2 large or 4 small)
Salt and pepper
1 large egg
2 Tablespoons milk
2 cups unsweetened cornflakes (about 1 cup crushed)
3 Tablespoons butter , melted
Nonstick cooking spray , as needed

Instructions

Preheat oven to 425°F. Line a sheet pan with parchment paper or greased aluminum foil.
If chicken breasts are large and/or thick, cut in half horizontally. Cover chicken breasts with a layer of plastic wrap and pound with a mallet or heavy skillet to about 1 inch thick. This will help them bake evenly.
Sprinkle chicken generously with salt and pepper.
In a wide, shallow bowl, whisk together egg and milk. Add crushed cornflakes to a second bowl. Dip chicken breasts in egg mixture, then transfer to cornflake crumbs, making sure chicken is completely coated on all sides with the crumbs.
Place chicken on the prepared sheet pan. Drizzle with melted butter, trying to coat as much of the crumb coating as possible. Finish with a light spritz of the nonstick cooking spray to make sure all of the crumbs are moistened.
Bake until a thermometer inserted into the thickest part of the chicken breasts reads 165°F, about 15-20 minutes. Serve immediately.

Notes

You can use boneless skinless chicken thighs or tenders instead of chicken breasts.

Watch this video for help cutting chicken "cutlets" for this recipe. You want the chicken to be the same even thickness so it will bake evenly.

Other unsweetened crunchy cereals such as Chex or Wheaties. Panko breadcrumbs may also be substituted, just note that the coating won't be as crispy if you use breadcrumbs.

Nutrition