by Diana Rattray
Use your favorite Italian dressing to make this easy oven-fried cornflake crusted chicken. The cornflake crumbs make a crunchy coating on the chicken, and oven frying keeps it relatively light. You’ll find recipes similar to this one in cookbooks all over America. Rolling chicken in cornflakes has been popular since the 1950s!
This could also be made with boneless chicken breasts or thighs, but may take less time. The USDA recommended minimum safe temperature for chicken is 165 F.
PrintCornflake Crusted Chicken
Chicken pieces are marinated in your favorite Italian dressing and then coated with seasoned cornflake crumbs and baked to crispy perfection.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Chicken
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 cups Italian salad dressing
- 3 to 4 pounds chicken pieces
- 1 1/2 cups corn flake crumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian herb blend
- 4 tablespoons melted butter, optional
Instructions
- Put the salad dressing in a large nonreactive bowl or food storage bag. Add the chicken and turn to coat. Cover the bowl or seal the bag and refrigerate for 15 to 20 minutes.
- Heat oven to 350 F.
- Line a large rimmed baking pan with foil.
- Mix cornflake crumbs with the salt, garlic powder, and Italian seasoning blend; coat chicken pieces with crumb mixture.
- Arrange the chicken pieces in the pan. Drizzle some melted butter over each piece, if using.
- Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until the chicken reaches 165 F on a food thermometer.
