The not-so-secret ingredient in this oven-fried chicken is cornflakes. They create an irresistibly crispy, golden coating while the interior stays tender and juicy. This method lets you enjoy the flavor and texture of fried chicken without deep-frying—simple, fast, and delicious.
This easy oven-fried chicken needs only six ingredients and under 30 minutes from start to finish. No special equipment, no long spice list, and no deep-frying required. It’s a weeknight winner that’s likely to become a family favorite.
Table of Contents
- The best oven-fried chicken
- Ingredients you’ll need
- Why cornflakes?
- How to make oven fried chicken
- Tips for frying chicken in the oven
- Serving suggestions
- Get the recipe
The best oven-fried chicken
Three key techniques make this oven-fried chicken excel:
- Coating with crushed cornflakes for the crispiest, most reliable crust.
- Drizzling with butter to enhance flavor and browning.
- Baking at a high temperature for a short time to achieve a golden exterior while keeping the meat juicy inside.
Ingredients you’ll need
Why cornflakes?
Cornflakes make an excellent oven-breaded coating because they are already light and crunchy. When crushed, they form a crisp shell that browns nicely in the oven. In my experience, panko or traditional breadcrumbs don’t deliver quite the same texture. Other unsweetened cereals like Chex or Wheaties can be substituted if needed.
How to make oven fried chicken
Prep the chicken cutlets. Aim for an even thickness of about 1 inch so the pieces cook through evenly. Either slice thick breasts in half horizontally or pound them between layers of plastic wrap. Season with salt and pepper.- Set up a breading station. Whisk the egg and milk together in a shallow bowl. Place crushed cornflakes in a separate shallow bowl.
- Bread the chicken. Dip each piece into the egg mixture, then press into the cornflake crumbs so every side is well coated.
- Butter and spray. Arrange the breaded chicken on a parchment-lined or greased baking sheet. Drizzle melted butter over the tops to encourage browning, then give a light spray of nonstick cooking spray so the crumbs are fully moistened.
- Bake. Roast at 425°F for 15–20 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F. Flip once if necessary for even color.
- Serve immediately. The chicken is crispiest and most flavorful hot from the oven.
Prep the chicken cutlets. Aim for an even thickness of about 1 inch so the pieces cook through evenly. Either slice thick breasts in half horizontally or pound them between layers of plastic wrap. Season with salt and pepper.
Set up a breading station. Whisk the egg and milk together in a shallow bowl. Place crushed cornflakes in a separate shallow bowl.
Bread the chicken. Dip each piece into the egg mixture, then press into the cornflake crumbs so every side is well coated.
Butter and spray. Arrange the breaded chicken on a parchment-lined or greased baking sheet. Drizzle melted butter over the tops to encourage browning, then give a light spray of nonstick cooking spray so the crumbs are fully moistened.
Tips for frying chicken in the oven
- Choose boneless, skinless pieces. Breasts, tenders, or thighs work; adjust cook time for smaller or thicker pieces.
- Start with dry chicken. Pat pieces dry so the coating adheres better.
- Crush cornflakes easily. Pulse in a food processor or seal in a bag and crush with a rolling pin.
- Keep breading neat. Use one hand for the wet dip and the other for the dry crumbs to reduce mess.
- Avoid overcrowding. Space pieces so air can circulate and the coating browns evenly.
- Use a thermometer. Pull chicken at 165°F to avoid overbaking and dryness.
- Gluten-free option. Substitute a gluten-free unsweetened crunchy cereal for the cornflakes.
- Make-ahead prep. You can slice, pound, and season the chicken ahead; store in the fridge and bread just before baking. Keep crushed cornflakes in an airtight container.
- Reheating leftovers. Store up to 5 days in the fridge. Re-crisp in an air fryer at 300°F for 4–6 minutes or on a wire rack in the oven at 350°F for 10–15 minutes.
Serving suggestions
This oven-fried chicken pairs well with classic sides. Try buttery boiled potatoes, garlic green beans, a crisp Caesar salad, or a simple rice pilaf for a complete meal that complements the crunchy coating and buttery flavor.
Get the recipe
This recipe was developed in partnership with Go Bold With Butter. Below is the full recipe card for reference.
Oven Fried Chicken
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
Equipment
Instructions
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Preheat oven to 425°F. Line a sheet pan with parchment paper or greased aluminum foil.
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If chicken breasts are large or thick, cut in half horizontally or cover and pound to about 1 inch thick so they bake evenly.
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Season chicken generously with salt and pepper.
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Whisk egg and milk in a shallow bowl. Place crushed cornflakes in a second bowl. Dip chicken in the egg mixture, then press into the cornflakes until evenly coated.
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Arrange chicken on the prepared sheet pan. Drizzle with melted butter to coat the crumbs, then lightly spritz with nonstick cooking spray so the coating is moistened.
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Bake until an instant-read thermometer registers 165°F in the thickest part, about 15–20 minutes. Serve immediately.
Notes
Other unsweetened crunchy cereals like Chex or Wheaties work as substitutes. Panko can be used but will yield a different texture.