Martha Stewart Cornflake Crusted Baked Chicken Recipe

You probably have a box of cornflakes sitting in your pantry right now. That box is about to become the crunchiest chicken coating you have ever used. Martha Stewart’s Cornflake-Crusted Baked Chicken dips bone-in drumsticks and thighs in egg wash, presses them into crushed cornflakes mixed with olive oil and a little cayenne, sets them on a wire rack, and bakes at 400 degrees for 30 minutes until the coating is golden and shattering.

I was not sure cornflakes would hold up in the oven the first time I made this, but they crisp up better than breadcrumbs and they have a sweetness that regular breading does not. This Martha Stewart baked chicken recipe is one of her best chicken recipes for weeknights because there is no frying, no oil splatter, and no greasy cleanup. Just a baking sheet, a wire rack, and 40 minutes. One of those Martha Stewart chicken dishes that kids and adults fight over equally.

Try More Dinner Recipes:

• Baked Chicken Fingers
• Baked Chicken Nuggets
• Chicken Schnitzel

Why You Will Love This Cornflake-Crusted Baked Chicken:

• Cornflakes crisp up better than breadcrumbs: Cornflakes are already toasted and dried, so they get incredibly crunchy in the oven without needing any oil beyond the tablespoon mixed into the coating. If you have never used cereal as a breading, you are going to be surprised how well this works.
• No frying, no mess: Everything bakes on a wire rack at 400 degrees. No pot of hot oil, no splatter on your stove, no greasy smell in the kitchen for two days. I made this on a Tuesday night in work clothes and did not worry about it once.
• Dark meat stays juicy: Martha uses drumsticks and thighs instead of breasts, which is smart. Dark meat has more fat so it stays moist during the 30-minute bake while the cornflake coating crisps. Breasts would dry out at this temperature, but thighs and drumsticks come out perfect every time.

Cornflake Crusted Baked Chicken Ingredients

• 4 bone-in, skinless chicken drumsticks
• 4 bone-in, skinless chicken thighs
• Coarse salt and freshly ground pepper
• 1 large egg
• 2 cups crushed cornflakes
• 1 tablespoon olive oil
• 1/2 teaspoon cayenne pepper (optional)

How To Make Martha Stewart Cornflake Crusted Baked Chicken

1. Preheat and prep: Preheat the oven to 400 degrees. Pat the chicken dry with paper towels. Season generously with salt and pepper. Set a metal rack in a rimmed baking sheet.
2. Set up the dredging station: In a small bowl, whisk the egg with 1 tablespoon of water. In a large bowl, mix the crushed cornflakes with the olive oil, cayenne, and 1 teaspoon of salt.
3. Coat the chicken: Working with one piece at a time, dip the chicken in the egg mixture, then coat with the seasoned cornflakes, pressing the flakes to help them stick. Transfer the coated pieces to the wire rack on the baking sheet.
4. Bake: Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

Recipe Tips

• Remove the skin before coating: This recipe uses skinless pieces on purpose. If you leave the skin on, it will not crisp up in the oven the way it does when fried. It just turns rubbery and weird under the cornflake coating. Trust me on this one, take the skin off. A paper towel helps you grip it if it slips.
• Crush the cornflakes but not to dust: You want pieces, not powder. I put them in a zip-top bag and press with a rolling pin a few times. Some bigger flakes mixed with smaller ones gives you the best texture. If you crush them too fine, the coating is more like a crust than a crunch.
• Use the wet hand, dry hand method: Designate one hand for dipping in the egg and the other for pressing the cornflakes. If you use the same hand for both, you end up with clumpy fingers and wasted coating. I learned this the messy way.
• The wire rack is not optional: If you put the chicken flat on the baking sheet, the bottom gets soggy from steam. The wire rack lets air circulate so the coating crisps on all sides. Do not skip this step or you will be disappointed with the bottom.

What Goes Well With This Cornflake Chicken

Martha suggests mashed potatoes and green beans, and I agree. This is comfort food that wants classic sides. A bowl of coleslaw adds crunch if you want something cold next to the hot chicken.

My kids eat these like drumstick popsicles, just picking them up and going at it. I do the same thing honestly. No fork needed.

How To Store Leftovers

Store in an airtight container for up to 3 days. The cornflake coating softens overnight but crisps back up well when reheated. Bake uncovered at 375 degrees for 15 to 20 minutes, or air fry at 350 for 7 to 10 minutes.

I would not microwave these. The coating goes completely soggy and will not recover. The oven or air fryer is the only way to get the crunch back. Cold out of the fridge is actually not bad either if you are in a rush.

FAQs

• Why cornflakes instead of breadcrumbs or panko? Cornflakes are already toasted and have a natural sweetness from the corn that regular breading does not have. They crisp up harder and crunchier in the oven than panko, and you probably already have a box in your kitchen. I was skeptical until I tried it side by side and the cornflake version won.
• Can I use chicken breasts instead? You can, but breasts dry out faster at 400 degrees since they are leaner. Martha specifically chose drumsticks and thighs because the dark meat stays juicy through the bake time. If you use breasts, cut the bake time by about 5 to 10 minutes and check with a thermometer.
• Is the cayenne pepper spicy? Half a teaspoon of cayenne across 8 pieces of chicken is mild. You taste warmth, not heat. My kids eat this without complaining. If you are sensitive to spice, leave it out entirely. Martha lists it as optional for a reason.
• What do I do with the leftover cornflakes? You will have most of the box left. Martha suggests making a buttery cornflake crunch for ice cream or working them into cookies. I just save them for the next time I make this recipe, which is usually the following week.

More Dinner Recipes:

• Baked Chicken Thighs
• Baked Chicken Wings
• Baked Chicken And Onions

Nutrition Facts

(1 serving, serves 4)

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 180mg
• Sodium: 640mg
• Total Carbohydrates: 18g
• Protein: 42g