• Cooking Time: 60
  • Servings: 6-8
  • Preparation Time: 12


I swear by this recipe because the crushed cornflake crumbs make the chicken so crispy... I love it! And the fact that it's oven-fried is the kicker. It's lower in fat than when compared to deep frying and it also means less time in the kitchen :)


  • 1 cup cornflake crumbs, crushed
  • 1/4 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp ground cayenne pepper (or however much you want to give it some "kick")
  • 2 eggs
  • 12 pieces chicken (about 4 ounces each)


  • Preheat oven to 350 degrees F.
  • Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.
  • Crush cornflake crumbs however finely you want. I don't make it too fine because the chicken comes out crispier that way.
  • Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish.
  • Dip each chicken piece in egg and then roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.
  • Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer.
  • Note: You may use white or dark chicken, boneless or bone-in, skinless or with skin... it's always delicious! Enjoy :)

Categories: Dinner  Main Dish  North American  Oven  Poultry 
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