With its juicy meat and crunchy coating, Crispy Cornflake Chicken is sure to become a family favorite!
I have nothing against Colonel Sanders. His chicken has been the highlight of many a family picnic. But the amount of oil on our fingertips after we finish a bucket of chicken suggests that this greasy feast is best enjoyed in moderation.
That’s why I made it my life’s goal (at least, whenever I crave those eleven herbs and spices) to concoct a healthy take that satisfies my family’s hankering for crispy chicken. While I don’t use as many herbs and spices as KFC, I found another unsuspecting ingredient—cornflakes.
Thanks to this classic cereal, I can create a crunchy coating without the excess calories. Make it, and you’ll see what I mean. It comes together in no time—it might even be quicker to make than it is to have that fried chicken delivered!
After a couple of bites, I think you’ll agree. Cornflakes are not just for breakfast anymore.
Is Crispy Cornflake Chicken Healthy?
If you’ve just read my introduction, you’ll know that this dish is healthier than the fast-food equivalent. Most of the ingredients are whole and natural, save for the cornflakes and olive oil spray (though you can use regular olive oil if this is a concern).
This recipe is also super versatile for different diets. For gluten-free diets, simply use certified gluten-free cornflakes. For Paleo, crushed nuts or coconut flour should suffice. For keto, pork rinds and almond flour will do the trick.
Which Other Cereals Can I Use For A Coating?
So, you’ve grabbed that box of cornflakes at dinnertime, and now you’re wondering which other cereals can be used beyond the morning hours. Well, when it comes to coating your chicken, you’ve got options.
Bran Flakes: Similar to corn flakes but with a nutty finish to them and more of a crunch.
Rice Krispies: A gluten-free option that can be turned into a finer coating (if larger flakes on your chicken prove difficult to eat).
Chex: There are several varieties, though the plain rice version will suit this recipe nicely.
Cheerios: Another with many varieties. Plain, multigrain, or whole grain will serve our purpose.
Granola: Seeds and nuts can be transformed into a chicken coating with ease. A hearty and nutritious option.
How To Make Ahead And Store
You can let the chicken marinate in the milk mix for up to 24 hours before cooking it. If you do this, I suggest using buttermilk (or adding lemon juice to your low-fat milk). The acid will break down the protein in the chicken and tenderize it. Once it’s done marinating, add the cornflake coating and continue with the recipe. Leftover crispy chicken can be stored in an airtight container in the fridge for up to 3 days or frozen in Ziploc bags for up to 3 months.
Serving Suggestions
Given that I developed this recipe as an alternative to fast-food fried chicken, I will suggest dishes inspired by some classic KFC sides. For a salad, go with this Apple Coleslaw, a sweet twist on the slaw you know. Want some spuds? Whip up a batch of Parmesan Potatoes (maybe even sprinkle some Parmesan on the chicken!). And one dish of comfort food deserves another, so make Vegan Mac And Cheese With Butternut Squash!
Ingredients
- Olive oil spray
- 1/2 cup low-fat milk
- 2 large eggs
- 4 cups cornflakes unsweetened
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 pounds chicken tenders or boneless, skinless chicken breasts cut into 1-inch strips
- Fresh parsley finely chopped
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat with olive oil spray to prevent sticking.
- In a shallow dish, whisk together the low-fat milk and eggs.
- In a food processor, pulse the cornflakes, smoked paprika, garlic powder, sea salt, and black pepper until you have coarse crumbs. Transfer this mixture to a shallow dish.
- Lightly season the chicken tenders with additional salt and pepper. Dip each tender first into the milk and egg mixture (allow excess to drip off), then press into the cornflake mixture.
- Arrange the coated chicken tenders on the prepared baking sheet in a single layer. Ensure they do not touch.
- Spray the tops of the chicken tenders with a light coating of olive oil spray. It will give them a golden color.
- Bake for 25 minutes, until the chicken is cooked through and the coating is crispy and golden brown.
- Remove from the oven and let the chicken tenders rest for a few minutes. Sprinkle with finely chopped fresh parsley and serve.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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