Name: Crispy Cornflake Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 large chicken breasts (boneless and skinless, cut into tenders); 2 large eggs; 2 tablespoons milk; Salt and pepper (to taste); ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon onion powder; 3 cups cornflakes (crushed into small pieces (not too fine)); Cooking spray or oil (for baking/air frying); Hot honey (for drizzling and dipping)

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These crispy Cornflake Chicken Tenders are all about contrast—juicy on the inside, golden and crunchy on the outside, with a sweet heat from a drizzle of hot honey. This is a simple, satisfying recipe you can prep in minutes and cook in either the oven or air fryer. No deep frying, no messy breading stations—just amazing flavor and serious crunch.

Two plates of crispy cornflake chicken served with hot honey on a grey surface.

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You’ll only need a few pantry staples to get started, and you can serve these as a weeknight dinner, party platter, or sandwich filler. This recipe pairs well with roasted vegetables, mac and cheese, or even tucked into a chicken crunch wrap with slaw and extra sauce.

If you’re already a fan of Hot Honey Cornflake Chicken, this one will earn a permanent spot in your dinner favorites rotation. And if you haven’t tried hot honey yet, this is the perfect reason to start. Use a store-bought bottle or make your own with my homemade hot honey recipe.

Why You Will Love This Recipe

No deep fryer needed—choose oven or air fryer
Uses basic ingredients and prep
Crisp cornflake coating holds up beautifully
Sweet heat from the hot honey drizzle adds just the right kick
Works for weeknight dinners, lunchboxes, or small gatherings

Ingredients

Chicken breasts: Use boneless, skinless chicken breasts sliced into even-sized strips for consistent cooking. You can also use chicken tenders if you prefer a shortcut. If switching to thighs, increase the cook time slightly and monitor doneness.

Cornflakes: Go for plain, unsweetened cornflakes. Crush them into small flakes (not a fine powder) so they coat well and still deliver that signature crunch. Crushing too fine can create a bready texture instead of a crispy finish. This is the key to perfect cornflake-coated chicken.

Eggs and milk: The egg mixture helps the coating stick and adds a bit of richness. Whole milk works best, but you can use any milk you have on hand, including dairy-free alternatives like oat or soy.

Hot honey: Use your favorite store-bought brand or make it at home with my easy hot honey recipe. It brings a sweet heat that balances the crispy coating and juicy chicken, perfect for spicy honey chicken fans.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Egg batter whisked in a small mixing bowl.

Step 1: In a bowl, whisk together eggs, milk, salt, black pepper, garlic powder, smoked paprika, and onion powder.

Chicken pieces coated in crushed cornflakes.

Step 2: Dip each piece of chicken into the egg mixture, ensuring it’s fully coated. Roll in the crushed cornflakes, pressing gently so they adhere well.

Coated chicken placed in air fryer basket.

Step 3: Place on the prepared baking sheet or air fryer basket.

Chicken air fried until crispy in the air fryer basket.

Step 4: Cook them in the preheated air fryer for 12-15 minutes, flipping halfway, until crispy and cooked through.

Expert Tips For That Extra Crunch

Don’t crush too fine: Keep the cornflakes in small flakes, not powder, for the best crispy texture. Finely crushed flakes can clump and lose the signature crunch.
Double coating? It works — but there is a catch: If you want a thicker crust, do a light first dip in the egg mixture and cornflakes, let it rest a few minutes, then repeat the egg and cornflake step. Gently press the second layer on. This creates an extra crispy outer shell without overwhelming the chicken. Avoid over-coating or soaking the chicken in egg too long, as that can make the crust slide off.
Rest before baking/air frying: Let the coated chicken sit for 5 minutes before cooking. This helps the cornflake layer set and stay in place.
Spray before cooking: A light mist of oil over the top helps the coating crisp and brown more evenly, especially in the air fryer.

Variations and Serving Ideas

This crispy cornflake chicken works in more ways than one. Here are a few easy ways to switch it up or build it into a full meal:

Swap the cut – Make whole cornflake chicken breasts instead of tenders or strips for a hearty dinner, or go with chicken drumsticks for a juicier option. Just adjust the cook time accordingly.
Make it spicier – Add cayenne pepper or chili powder to the egg mixture or directly to the crushed cornflakes for a bolder hot honey chicken.
Skip the heat – Serving kids or spice-sensitive guests? Leave the hot honey on the side and pair it with ranch, BBQ, or a mild honey mustard instead.
Turn it into a meal – Serve alongside roasted potatoes, sweet corn, or a simple slaw for an easy weeknight dinner. It also works well as part of a chicken crunch wrap with shredded lettuce, cheese, and a drizzle of hot honey.
Use leftovers creatively – Chop up extra tenders and toss them into a wrap, rice bowl, or salad the next day. You can even serve them over waffles with a drizzle of hot honey for a fun take on the classic chicken and waffles combo.

This is one of those easy weekday meals that stays flexible—dress it up, pack it up, or make it part of your weekend prep.

Storage and Reheating

Leftover cornflake chicken tenders can be stored in an airtight container in the fridge for up to 3 days. To keep the coating crispy when reheating, use the air fryer or oven instead of the microwave. Reheat at 350℉ for about 5–7 minutes, or until heated through and crisp.

These tenders are best enjoyed fresh, so I do not recommend freezing as cornflake-coated chicken tends to lose its crunch after thawing.

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