A quick and impressive oven-baked chicken recipe with a crispy cornflakes coating.
I have to be honest, I thought long and hard about my debut post. Should I do something that would be the most eye catching? The easiest? The fanciest? Then I went to a family for Shabbat dinner who served the same dish my grandma used to make and instantly knew– the recipe that smells and tastes the most like home. I am so excited to share with you (drum roll please) my Grandma Edith’s cornflakes chicken.
Trust me, this isn’t one of those times where I’m saying it’s amazingly delicious just because my grandma made it and of course I have to be stereotypical and tell you that my grandma makes the best food in the world. (Well actually she does. Ok I’m being too stereotypical, no she doesn’t. Ok she does but that’s beside the point.) What I’m trying to say is that this chicken is amazing. Like debut recipe amazing. Like this is the first recipe everyone’s gonna taste and you better not blow it Samantha…amazing.
Here’s the story: I spent the last 7 months studying in Israel and have tasted some amazing, amazing recipes (and learned some cool things too). But really, it’s all about the food y’all. I became very close with a family nearby and found myself at their Shabbat table time and time again. Recently she served– you guessed it– cornflakes chicken. I went through the meal enjoying the taste of home, and assuming that every Jewish grandmother must make cornflakes chicken if I’m having it at somebody else’s house. When I mentioned that it tastes just like my grandma’s, she couldn’t believe it! “Your grandma makes cornflakes chicken too!?” What a cute thing to have in common– the same taste of home. This recipe holds a dear place in both our families and our hearts. Sorry I had to get corny for just a second but the pain is over– time to eat some chicken.
The crunchiness of the cornflakes with the juicy tenderness of the chicken and the skin is about as close to perfect as I can imagine. You will be amazed at what you can create with garlic powder, onion powder, salt and pepper, and of course lots of cornflakes. And super extra bonus– it’s easy! You got it, those are your only ingredients. It’s crispy yet moist. Easy yet impressive. It’s classic seasonings with an unexpected coating make the chicken’s flavor unique but oh-so-familiar.
And guess what is almost, and I really mean 99.99%, as delicious as the chicken itself? The pan drippings. WOW is it good stuff. The cornflakes at the bottom mix with the chicken drippings to create an insanely irresistible delicacy. I know, it’s fattening. But I promise you, two or three spoonfuls with be worth the extra 10 minutes on the treadmill.
So without further ado, please enjoy cornflakes chicken.
- 4 chicken thighs and 4 drumsticks
- 9 cups cornflakes
- 2 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp pepper
- 2 Tbsp vegetable oil
- Preheat oven to 350 degrees.
- Measure 9 cups of cornflakes into a large bowl and crush with your hands until each piece is about the size of a pea (about 10-15 crushes). Pour ⅓ of the cornflakes into a 9x13 pan to cover the bottom.
- Season both sides of the chicken with salt, pepper, onion powder, and garlic powder.
- Place chicken in the pan on top of the layer of cornflakes, skin side up.
- Drizzle the chicken with 2 Tbsp of oil to help the cornflakes stick.
- Pour remaining cornflakes over the chicken, making sure to cover all of the exposed chicken. Use more crushed cornflakes if necessary.
- Cover with foil and bake at 350 for 20 minutes.
- Remove foil and continue baking for another 40-45 minutes, until cornflakes are lightly browned and chicken is cooked through. Enjoy!