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Cornflake chicken served on a white plate and drizzled with hot honey.

Crispy Cornflake Chicken

These crispy cornflake chicken tenders are juicy on the inside and coated with a crunchy, golden crust. Drizzled with sweet and spicy hot honey, they’re an easy weeknight dinner the whole table will enjoy. Cook them in the oven or air fryer—no deep frying needed.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

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

Instructions

Preheat:

  • Oven: Preheat to 400℉ and line a baking sheet with parchment paper.
  • Air Fryer: Preheat to 375℉ and spray the basket with cooking spray.

Prepare the Chicken:

  • In a bowl, whisk together eggs, milk, salt, black pepper, garlic powder, smoked paprika, and onion powder.
  • Place the crushed cornflakes in a separate shallow dish.
  • 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.
  • Place on the prepared baking sheet or air fryer basket.

Cook the Chicken:

  • Oven: Bake for 18-22 minutes, flipping halfway, until golden brown and the internal temperature reaches 165℉.
  • Air Fryer: Cook for 12-15 minutes, flipping halfway, until crispy and cooked through.
  • Serve warm with a generous drizzle of hot honey or keep it on the side for dipping. This hot honey chicken with cornflakes balances crunch with a bit of heat and sweetness.

Notes

  • 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.

Nutrition

Calories: 247kcal | Carbohydrates: 19g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 323mg | Potassium: 512mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 7mg
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