Crispy Corn Flake Fried Chicken That’ll Make Your Tastebuds Dance!

Hey there, food lovers! Today I’m gonna share my absolute favorite recipe for making the crunchiest, most delish fried chicken you’ve ever tasted. And the secret? Corn flakes! Yep, those breakfast cereal flakes make the BEST coating for fried chicken. I’ve been making this for my family for years, and they literally fight over the last piece every single time.

Why Corn Flakes Make Amazing Fried Chicken

Before we dive into the recipe, let’s talk about why corn flakes are so awesome for chicken:

• They’re SUPER crunchy – way crunchier than regular breadcrumbs
• They have this slightly sweet flavor that works magic with chicken
• The golden color is just gorgeous on the plate
• They don’t absorb as much oil, making them a bit healthier
• You probably already have them in your pantry!

I remember the first time I tried this recipe – my kids were like “Corn flakes? On chicken?” But then they took one bite and became believers! Now they request it at least twice a month.

What You’ll Need

Let’s gather up our ingredients before we start cooking

For the chicken

• 8 pieces of chicken (I like using thighs and drumsticks, but you can use whatever)
• 4 cups corn flakes
• 2 large eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika (smoked paprika works amazing too!)
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional if you like heat)
• Vegetable oil for frying

For a simple dipping sauce (totally optional but YUM)

• 1/2 cup mayo
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1 tsp hot sauce

Step-by-Step Instructions

Alright, now let’s make some amazingly crispy corn flake fried chicken!

1. Prep the Chicken

First thing’s first – we need to make sure our chicken is ready to go:

1. Pat the chicken pieces dry with paper towels. This is super important for getting that crispy crust!
2. Season the chicken directly with a bit of salt and pepper (not too much, since we’ll have seasoning in the coating too).
3. Let the chicken sit at room temperature for about 20-30 mins. This helps it cook more evenly.

2. Create Your Dredging Station

Now we’re gonna set up a little assembly line:

1. In a shallow dish, mix the flour with half of your spices (1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of cayenne if using).

2. In another dish, whisk together the eggs and milk until well combined.

3. For the corn flakes – this is the fun part! Put them in a ziplock bag and crush them using a rolling pin. Don’t pulverize them completely – you want some bigger pieces for extra crunch! Pour the crushed corn flakes into a third dish and mix in the remaining spices.

3. Coat That Chicken!

Time to get our hands messy:

1. Take each piece of chicken and dredge it in the flour mixture, shaking off any excess.
2. Dip it in the egg mixture, making sure it’s fully coated.
3. Finally, press it into the corn flake mixture, really packing those flakes on there.
4. Place the coated chicken on a wire rack and let it sit for about 10 minutes. This helps the coating stick better during frying.

4. Fry to Perfection

Now for the main event:

1. Heat about 1 inch of vegetable oil in a large, deep skillet to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of bread in – it should sizzle and turn golden in about 60 seconds.

2. Carefully place a few pieces of chicken in the hot oil (don’t overcrowd!). Fry for about 7-8 minutes on each side for larger pieces, or 5-6 minutes for smaller pieces. The coating should be golden brown and crispy, and the internal temperature should reach 165°F (74°C).

3. Transfer the fried chicken to a clean wire rack over a baking sheet (not paper towels – that makes it soggy!).

5. Baking Option (For the Health Conscious)

If you’re trying to be a bit healthier, you can bake these instead:

1. Preheat your oven to 400°F (200°C).
2. Spray a baking sheet with cooking spray or line with parchment.
3. Place the coated chicken on the sheet and spray the tops lightly with cooking spray.
4. Bake for 45-50 minutes, flipping halfway through, until golden and cooked through.

The baked version isn’t quite as crispy, but it’s still super tasty and uses way less oil!

Tips for the BEST Corn Flake Fried Chicken

Over the years, I’ve learned a few tricks that really make this recipe shine:

• For extra flavor, marinate the chicken in buttermilk overnight before coating.
• Make sure your oil isn’t too hot or the coating will burn before the chicken is cooked through.
• Don’t throw away those little corn flake bits at the bottom of the bag – they’re perfect for sprinkling over salads or roasted veggies!
• If you’re serving a crowd, you can keep the chicken warm in a 200°F oven while you finish frying the rest.
• This chicken stays crispy even when cold, making it PERFECT for picnics or lunch boxes the next day.

My Family’s Reaction

The first time I made this, my husband was like “whoa, this is better than the fast food place!” My kids fight over who gets the last piece, and my neighbor actually asked for the recipe after I brought some to their barbecue last summer. It’s that good, I promise!

What to Serve With Your Corn Flake Fried Chicken

This chicken pairs perfectly with:

• Classic mashed potatoes and gravy
• Creamy coleslaw
• Mac and cheese
• Cornbread
• Biscuits and honey
• A simple green salad to balance out all that crispy goodness

The Secret to Reheating

If you somehow have leftovers (which rarely happens in my house!), the best way to reheat is:

1. Preheat your oven to 375°F (190°C)
2. Place the chicken on a wire rack over a baking sheet
3. Bake for 10-15 minutes until heated through and crispy again

DO NOT use the microwave unless you enjoy sad, soggy chicken!

Troubleshooting Common Problems

Sometimes things don’t go as planned. Here’s how to fix common issues:

Coating falls off during frying:

• Make sure to pat the chicken very dry before starting
• Let the coated chicken rest before frying
• Don’t flip the chicken too early in the frying process

Chicken burns on outside but isn’t cooked inside:

• Your oil is too hot – lower the temperature
• Consider par-cooking the chicken in the oven first, then frying

Not crispy enough:

• Your corn flakes might be crushed too finely
• The oil might not be hot enough
• You might be overcrowding the pan

Variations to Try

Once you’ve mastered the basic recipe, get creative!

• Add a tablespoon of ranch seasoning to the corn flake mixture
• Mix in some grated parmesan cheese with the corn flakes
• Use honey BBQ flavored corn flakes for a different twist
• Add some finely chopped fresh herbs like rosemary or thyme
• Try it with different parts of the chicken, or even chicken tenders for the kids

Final Thoughts

I’ve tried a LOT of fried chicken recipes over the years, but this corn flake version is hands down my family’s favorite. The crunch is unbeatable, and it’s actually easier than traditional fried chicken because the coating sticks so well.

Next time you’re craving something crispy and delicious, skip the drive-thru and give this a try. Your family will think you’re a kitchen genius, and nobody has to know how simple it really is!

Happy cooking, friends!

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This recipe makes about 8 pieces of chicken and takes approximately 30 minutes to prep and 20-30 minutes to cook.

Yes, cornflakes are a great ingredient for making fried chicken extra crispy.