Crispy Baked 'Fried' Chicken

Total Time:
1 hr 10 min
20 min
50 min

4 to 6 servings

  • 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 4 cups cornflakes
  • 2/3 cup buttermilk
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon ground sage

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

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    94 Reviews
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    This recipe is terrible!! It has no flavor at all. Tastes like I put some chicken 
    In a box of cornflakes and threw it in the oven. Hard to believe its from a chef!
    Use The Recipe On The Back Of The Box Of CornFlakes. Add some of your seasons. I have been making this recipe sense the late 1960`s with my own Seasons and !!! Good Luck, auntbea (From Maryland)
    The issue I have is never put seasoning in the flour. It's just a waste as it never seems to adhere to the meat. I always season the meat directly before dredging. Auntbea09 is right about the corn flake recipe on the box. Just tweek the seasoning how you like it and it always comes out great.
    Very easy and the kids loved it. Only suggestion I would make is to double the buttermilk mixture. If you are using larger chicken pieces you could run low. Great taste.
    I tried this recipe with my sister as a judge and it came out very nice! they came out as pictured, and they were crunchy and juicy and delicious. we paired with a honey mustard sauce and it was very easy to make! will make again
    Family really enjoyed this dish. I modified the recipe slightly, because I normally do. I soaked the chicken in buttermilk overnight and added tabasco to it to give it a nice kick. I used that same tabasco buttermilk as part of the dredge, it all came together nicely.
    I followed the recipe but my chicken was very bland and the taste of cornflakes was very overpowering. Don't think I'll be making this again kids joked said it was like eating breakfast!
    Really liked it! I buy the Amish / Kosher chicken which I thinks makes a huge difference. Super tender and moist. I followed the recipe except for the sage - didn't have any - and I put hot sauce right in with the buttermilk instead of cayenne. Yummy!
    I really wanted to love this recipe, mainly because I was going to use up so many corn flakes. Unfortunately, my husband thought it was too bland, so that's it.
    This recipe was so disappointing. I followed the directions exactly including the baking rack. It just tasted odd. The chicken was horribly dried out even though I took it out at the recommended time and temp was at 165. We all took the coating off and dunked the chicken in BBQ sauce just to get it down. I will be sticking to my tried and true Betty Crocker recipe.
    Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake. I flatten boneless skinless breasts into paillards...tender, moist and delicious! Also do several pieces...great to keep on hand to slice up and throw into a salad for lunch.
    It is unfortunate some people gave bad review just because they didn't follow the simple direction . The recipe said for best result using the baking rack , they will stick and it will make clean up a pain , but it will make your chicken crispy top and bottom . I only have 1 baking rack , so i always end up having to use parchment paper for the other batch so that it will not stick to the baking sheet . This recipe has been our favourite since it came up on the magazine few years ago . Our family loves it !! And please don't use panko , it wouldn't come out the same !! I've tried other recipe like this using panko and it's not as good as this one . This def. is a keeper !!
    You're right, panko does not work in these baked recipes. Sometimes I'll do what my grandmother did, use crushed Ritz crackers if I don't have corn flakes. The panko is too dry, the buttery crackers work great.
    Great recipe! Found the chicken to be crispy on the outside and juicy on the inside. After reading the comments, I decided to go light on the mustard and heavy on the seasoning. Make sure you crush the corn flakes really well and season them with salt, pepper and I added some garlic power. Also, a key thing is the cooking rack, without it, the crust on the chicken would be mushy due to the drippings. Definitely a keeper.
    I found it to be a nice dish.
    My husbands first words after taking one bite were "is this chicken spoiled?" Did not like the seasoning combo!! Also I used panko crumbs instead of cornflakes. Wont be making this again!
    I'd rate this as average. I used whole grain mustard since it's what I had on hand. The chicken was moist, but the breading became gummy and stuck to the pan. My kids ended up peeling off the corn flake coating and eating the chicken alone (which they enjoyed. I'd look for another recipe before making this one again. Mldavid
    Very good! Great new way to fix chicken.
    Gross. It has a weird sweet taste caused by the cooked corn flakes. Shake and Bake is faster and tastes better. That's sad to say about a recipe that came from an Iron Chef.
    it was good but it did need more seasoning dont know what the other comments are talking about it was not to sweet it did need more spiciness to it WILL BE MAKING IT AGAIN
    This is great, but you have to spice up the corn flake mixture, we use old bay seasoning, cayenne pepper, paprika, salt, and pepper.
    You are a PRO but this was very bland. If you served this on Iron Chef you never would have won. I do admire your talent.
     Cook this same dish and I'll take you on. Respectfully Bob
    Not bad, not excellent. Will not make again, even though it was pretty easy. I think it was the mustard that threw it off for me.
    I made this with chicken breasts cut in half longwise and slightly pounded to thin. The cornflakes need to be seasoned! Not what we expected. Will eat the leftovers but will not make again.
    Nothing tastes fried like fried. I found the chicken too sweet and too mustard-y at the same time. Sad... it eventually went into the compost bin. I'm sorry, Cat, but this was plain awful. I'm sure it's great when you do it, but it just didn't work for the commoner. Go to "Oven Fried chicken" it supposed to be better.
    I loved the ease of the recipe. I did cook it about 15 min longer so there would be no red. I will spice it up a little next time. My Sis loved it and she's a big fried chicken fan. We will try it again.
    Won't be using this recipe as is again. The mustard overwhelmed the delicate flavor of the chicken, and the meat was tough (something I never get w/other recipes. The coating seemed more like a casing or entity all on it's own. Perhaps this would work without or with less of the two tablespoons of mustard, and breadcrumbs rather than cornflakes.
    This recipe is a great base. I've made this twice now, and after reading the reviews made some changes for the second time. We follow it but also season the chicken itself with salt and pepper and season the corn flakes. I used salt, pepper, garlic and onion powders and a little romano in the corn flakes. It was so good. The chicken was crispy and delicious on the outside and moist and flavorful inside. Yum!
    I don't like eating meat off the bone so I used chicken breasts instead. I added garlic powder, onion powder and creole seasoning to both the flour and the corn flakes. If u don't like a real strong mustard flavor I would suggest cutting back on some of the mustard. I didn't have a rack so I just placed the chicken on a glass baking dish lined with foil. Spray the pan with cooking spray to keep the chicken from sticking. This chicken came out so flavorful. The meat was juicy and tender and the outside was crispy! It's a keeper!!! I rated it a 4 only because I don't think it would have been as flavorful without my seasoning alterations.
    The chicken was tender, but all we could taste was corn flakes.
    Definitely needs more seasoning than the recipe calls for. I recommend seasoning the corn flakes as well.
    I ended up using just chicken breast cut up into strips, just because I prefer white meat, and I swapped the sage for red pepper flakes, just to give it a little more zing. Really good, though. The chicken came out perfectly and the corn flakes were nice and crispy. Very easy recipe and something I think the whole family would enjoy.
    I was expecting much more flavor. Also the chicken was still pink when cooked at the suggested time. My family and I did not care for this chicken recipe.
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