Cornflake-Crusted Buttermilk Chicken

Buttermilk-drenched chicken that's oven-baked with a crispy seasoned cornflake crust and finished with honey.


  • 4 cups cornflakes
  • 2 teaspoons coarse salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper, divided
  • 2 large eggs
  • ¼ cup buttermilk
  • ½ cup all-purpose flour
  • 1 ½ pounds boneless skinless chicken thighs or breasts*
  • Honey, for drizzling


  1. Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.
  2. Place cornflakes, ½ teaspoon salt, ½ teaspoon black pepper, onion powder, garlic powder, smoked paprika and ¼ teaspoon cayenne pepper in a small food processor and pulse until cornflake pieces are just broken up (not in crumbs). Transfer the mixture to a shallow dish.
  3. Place the eggs and milk in a separate dish and whisk to combine.
  4. Place the flour in a separate dish and whisk in ½ teaspoon remaining salt, ¼ teaspoon remaining black pepper and ¼ teaspoon cayenne pepper.
  5. Season the chicken thighs or breasts with the remaining 1 teaspoon salt and ¼ teaspoon black pepper.
  6. Line the dishes up in this order to create an assembly line: chicken, flour, egg wash, cornflake mixture and the prepared baking sheet with wire rack. Dip the chicken into the flour, then egg wash, then cornflake mixture and place it on the wire rack. Repeat with the remaining ingredients. Coat the chicken with cooking spray.
  7. Bake 22-27 minutes or until chicken is firm and reaches 165 degrees in the thickest part (use an instant-read thermometer).
  8. Drizzle desired amount of honey over the chicken and serve immediately.


*Cooking Tip: The cook time will differ between chicken thighs and breasts, so it's best to use an instant-read thermometer to tell when it's done. 


Keywords: oven-fried, tasty, easy, best, crunchy, crispy, delicious, family friendly