Ever heard of Corn Flake Chicken? Of course you have. But if you haven’t (and even if you have) this scrumpcious dish is fun to play with because there are so many different variations on a theme.
My sister in law Kathy first introduced me to Corn Flake Chicken with her rendition of the recipe. Of course one needs a box of Corn Flakes, then the rest is up to you. Kathy’s version is made with corn flakes, parmesan cheese and a packet of Hidden Valley Ranch dressing and some melted butter. That’s it.
- Chicken Tenders or chicken breasts cut into tenders
- Corn Flakes (crushed)
- Parmesan Cheese
- 1 packet Hidden Valley Ranch Salad Dressing Mix
- Melted butter
Crush the cornflakes (you can either put them in a large ziplock back and run a rolling pin over them or crush them by hand. You don’t want to crush them into oblivion) then add a few tablespoons of parmesan cheese. You can add more or less depending on how much you want. Then add in a teaspoon or so of the Hidden Valley Ranch dressing mix. This is also to taste. If you toss in the whole packet, it might be too salty for some. You can also add some pepper. Mix well.
Dip chicken into melted butter, then coat with corn flake mixture. Place in a 9×13 baking dish. (I always spray with Pam or canola oil. For a different taste, grease the pan with coconut oil. Bake at 400 degrees about 20-25 minutes. Could be longer if you cut your chicken pieces thicker.
That’s it… no, wait! That’s not it! You can do more with this recipe. Instead of Hidden Valley Ranch dressing mix, I love to use Capitol Hill. It’s a wonderful blend of sea salt and pepper, shallots, and herbs. It’s great on poultry, seafood, eggs, roasted veggies, potatoes, rice and I could go on, but suffice to say, it’s my go to seasoning. Alter the recipe by coating the chicken pieces in Best Food Mayonnaise. Yep, you read that right. Mayonnaise. Use the Capitol Hill Seasoning (about a teaspoon or so) in the corn flake mix and follow the rest of the recipe above. I like this version best. The mayonnaise makes the chicken turn out really tender.
You can make all sorts of variations of your corn flake mix. It’s fun to experiment with. Other recipes have you coating the chicken in an egg and milk mixture which works as well, but the butter and mayo are my go to.
You can find Capitol Hill Seasoning at Savory Spice
Enjoy!
USA Today bestselling author Kit Morgan is the author of over 180 books of historical and contemporary western romance! Her stories are fun, sweet stories full of love, laughter, and just a little bit of mayhem! Kit creates her stories in her little log cabin in the woods in the Pacific Northwest. An avid reader and knitter, when not writing, she can be found with either a book or a pair of knitting needles in her hands! Oh, and the occasional smidge of chocolate!
Sounds tasty. I make a variation of it, too.
I’ll have to post the hot potato salad we usually make to go with the corn flake chicken on my next recipe day. It’s a yummy combination!
Perfect combo!
Hey Kit! Sounds yummy! I must try!
You must, Tracy! You must!
Thanks for the recipe. I’d forgotten about this one.
I forgot about it too and recently started making it again.
Will have to try never made corn flake chicken.
It’s yummy Sharon and you can find all sorts of variations of it on the internet. These are just two of my favorites.
I will have to try it!
It’s tasty. It’s so popular, there’s even a corn flake coating sold in grocery stores. I’ve tried it, but prefer to crush the corn flakes myself. The stuff in the box is over crushed.
This sounds good!
It’s very yummy, Rhonda!
My daughter does this but uses sour cream to dip it in and then corn meal mixed with spices!
Ohhhhh, sour cream! I never would have thought of that! I’ll have to try it!
Yummy! Wonder how it would do in an air fryer? I can’t have the oil. Hmmm, might try it. Thanks, Kit. I love sharing recipes because I get stuck in a rut so often making the same dishes over and over.
Oh I hear you, Linda! Not sure how it would do in an air fryer, but you could try it.
I will have to try this. I do make corn flake cookies ever now and then and they are very good also. They kind of taste like peanut butter fudge.
Corn flake cookies? Those sound good. I’ll have to give those a try!
Sounds yummy. I will have to try this. Thanks
I love it, and it’s quick and easy too!
I make a version of it.
There are a lot of versions of this out there. It’s one of the reasons the basic recipe is fun as it’s so versatile.
This sounds delicious!
It is, Barbara! You’ll have to try it!
Hey Kit! Recipe sounds delish! Would love to try it with the hot potato salad. Yum!
Now all I have to do is remember the recipe for the hot potato salad! LOL
This sounds easy & delicious! I’ve never heard of capital hill seasoning, so maybe I’ll look it up & make some. Thanks for sharing!
I love Capitol Hill Seasoning! I use it on everthing!
Ooooh! I haven’t made this in years! I’m excited to try your version. And . . . we have a Savory Spice store close by. Yay! Thx, Kit!
Hurray for Savory Spice!
Good morning, your recipe sounds delicious! Thank you for sharing it. Have a great day and a great week.
You too, Alicia!
I have never heard of this recipe, but it sounds really good.
It’s quite yummy, Bonnie!
Thanks for sharing your talents!
You’re welcome!
Sounds fabulous. Thank you so much for sharing. God bless you.
Back at you, Debbie! Have a great week!
Thank you for sharing. I have heard of corn flake chicken but never tried either eating it or making it. This sounds good. I will have to try it soon.
It’s very good. In fact I’ll be making some this week, Patricia!
Kit,
Your recipe sounds like an offspring of one of my mom’s favorites. She called it oven fried chicken (and may’ve discovered the recipe in a magazine or the newspaper). Preheat the oven to broiling. Leave the chicken in cut up pieces and season the crushed cornflakes to taste (I don’t recall hers being super spicy; it may’ve only had salt and pepper). Proceed as described, cooking till the meat is done. Since McDonalds and the advent of Chicken McNuggets, chicken tenders, strips and boneless/skinless chicken abound and should all work with the recipe (just watch the cooking time for smaller pieces).
Mary