Forget the mess and hassle of deep-frying. This oven-fried version uses an ultra-crispy coating of crushed cornflakes and panko breadcrumbs to achieve tender juicy chicken encased within a shatteringly-crispy crust. Taking a clever shortcut by recruiting your cereal stash for extra crunch, these addictive baked chicken cutlets deliver on the satisfying texture of traditional fried chicken. But a whole lot healthier thanks to ditching the oil. In this post we talk about Panko Cornflake Crusted Oven Fried Chicken.
The Japanese secret behind the magic extra crispy factor lies with coarse panko breadcrumbs. Their porous, irregular shape allows panko to trap more air when coated and baked, amplifying crispiness exponentially. Blending with crushed cornflakes doubles down on shatter factor, creating the perfect crisp coating to please even the pickiest crowd of friends and family.
Keep reading for step-by-step guidance on preparing these fan-favorite crunchy baked chicken cutlets at home. With an easy assembly method followed by a quick spin under the broiler, soon you’ll be serving up the crispiest, juiciest baked chicken ever to emerge from your oven. The irresistible aroma of toasty cornflakes and panko will have everyone begging for seconds.
Ingredients:
Makes 4 servings
For the chicken:
● 4 small boneless, skinless chicken breasts
● 1⁄2 cup buttermilk
● 1 large egg
● 1 tablespoon Dijon mustard
● 1⁄2 teaspoon garlic powder
● Kosher salt and black pepper
For the coating:
● 1 1⁄2 cups cornflakes cereal
● 1 cup panko breadcrumbs
● 1 teaspoon paprika
● 1⁄2 teaspoon chili powder
● 1⁄2 teaspoon oregano
● 1⁄4 teaspoon cayenne pepper
That’s all you need to pull off crunchy baked chicken that rivals the crispiest deep-fried versions. The tangy buttermilk marinade keeps meat moist and tender. Then a simple dip in whisked egg before dredging in the crispy cornflake-panko coating. For a healthier spin, try using egg whites only or substituting plain Greek yogurt for the buttermilk.
Step-By-Step Instructions
1. Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Set a cooling rack over the pan.
2. Place chicken breasts between sheets of plastic wrap. Gently pound with meat mallet or rolling pin until about 1⁄2 inch thickness.
3. In a medium shallow dish, combine buttermilk, egg, mustard and garlic powder. Add chicken and turn to coat. Cover and marinate 20 minutes.
4. Meanwhile, pulse cornflakes in a food processor until coarsely crushed. No large pieces remaining. Transfer to a shallow bowl and mix in panko, spices and 1⁄2 teaspoon salt.
5. One piece at a time, coat chicken in crumb mixture, gently pressing so it adheres. Place on prepared rack.
6. Mist chicken lightly with cooking spray. Broil 6 inches from heat 5 minutes until deep golden brown. Flip chicken over and broil 4-5 minutes more until crisp and cooked through.
7. Let chicken rest 5 minutes before serving. Enjoy your crispy baked chicken sensation!
Serving Suggestions
Round out the meal with classic fried chicken sides:
– Macaroni and cheese
– Collard greens with bacon
– Mashed potatoes and gravy
– Buttery biscuits or cornbread
– Coleslaw salad
Tips for Crispy Perfection
– Allow coated chicken to sit 5-10 minutes before baking. This helps crumbs adhere better.
– Use foil to tent chicken if coating browns too quickly while interior finishes cooking.
– For a spicy kick, increase cayenne pepper or stir hot sauce into buttermilk.
– Serve with honey mustard, ranch dip, or your favorite fried chicken sauce.
This oven-fried chicken stays irresistibly moist inside with an ultra-crisp panko and cornflake shell that shatters audibly with every juicy bite. Ditch the oil splatters for good thanks to this reliable crispy baked method that utilizes pantry staples ingeniously. Wave goodbye to lackluster baked chicken once you borrow the signature crunch factor of breakfast cereal. I hope you like this Panko Cornflake Crusted Oven Fried Chicken recipe.