Crispy Baked Cornflake Chicken with Sweet Chili Glaze
Crunchy cornflake and panko coating creates an irresistibly crispy exterior on tender baked chicken cutlets, finished with a sweet and spicy honey-soy glaze. Perfect for busy weeknight dinners when you crave fried chicken without the oil. The crushed cornflakes add nostalgic crunch while smoked paprika brings depth to the seasoning blend.
Ingredients
- 1 ¼ pounds boneless skinless chicken breast cutlets
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- ⅓ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup cornflakes, crushed
- ⅓ cup panko bread crumbs
- ¼ cup honey
- 2 tablespoons lite soy sauceregular soy sauce1:1sauce
saltier
- 1 heaping tablespoon chili garlic saucesriracha1:1sauce
different heat profile
- 1 tablespoon fresh parsley
Instructions
- 1
Preheat oven to 425F and line baking sheet with foil, spray with cooking spray
- 2
Season chicken evenly with salt, pepper, and smoked paprika
- 3
Set up three bowls: flour in first, beaten eggs in second, crushed cornflakes mixed with panko in third
- 4
Dredge each chicken piece through flour, then egg, then cornflake mixture, pressing coating on thick
- 5
Place coated chicken on prepared baking sheet
- 6
Bake for 20 to 25 minutes, flipping once midway, until crust is golden and chicken reaches 165F
- 7
Whisk together honey, soy sauce, and chili garlic sauce for glaze
- 8
Drizzle glaze over hot chicken, garnish with parsley if desired, and serve immediately
Tips
Crush cornflakes by hand for varied texture - some fine pieces, some chunky for extra crunch.
Press coating firmly onto chicken to ensure it adheres well and creates maximum crispiness.
Check internal temperature with thermometer rather than relying on time alone for food safety.
Good to Know
Refrigerate airtight up to 5 days. Will lose crispiness over time.
Bread chicken up to 4 hours ahead, refrigerate uncovered. Bake when ready.
Best served immediately while coating is crispy and chicken is hot.
Common Mistakes
Don't skip pressing coating firmly to avoid it falling off during baking.
Don't overcook to avoid dry chicken - use thermometer for accuracy.
Substitutions
Gluten-Free Swaps
General Alternatives
saltier
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 35-40 minutes until they reach 165F internal temperature.
What if I don't have cornflakes?
Crushed crackers, breadcrumbs, or even crushed potato chips can substitute, though texture will differ from the original.
How long will leftovers keep?
Refrigerate up to 5 days, though coating loses crispiness. Reheat in oven at 350F to restore some crunch.