File this recipe under fast-and-easy weeknight supper for the kids. We cook a lot of chicken for them — baked with olive oil, salt, and pepper, marinated in soy and lime juice then stir-fried, etc. — and recently added this old-school prep to the mix. It was a dinner staple from Chrissy‘s childhood and came to mind, I think, because we routinely stock cornflakes in the pantry (Magnolia‘s a big cereal girl.) You get the crunch of fried chicken without the frying with this recipe, and it resembles that kid-fave chicken nuggets without going the frozen route.
Recipes for cornflake chicken abound online. Here’s our version, a slight update on Grammy’s classic.
Kid-Friendly Cornflake Chicken
2 skinless, boneless chicken breasts cut into strips
1 cup (or more) crushed cornflakes
a little grated Parmesan cheese
2 eggs, lightly beaten
salt and pepper to taste
After you crush the cornflakes, add in a little Parmesan, salt, and pepper. Dip the chicken in the egg mixture and then in the cornflakes, pressing the chicken down lightly on both sides to get an even coating for all-over crunchiness.
Bake on a parchment- or foil-lined cookie sheet at 350 degress until chicken is cooked through, about 20 minutes. I find the baking period gives me just enough time to get the rest of the meal ready, so when the chicken comes out of the oven, it’s time to bring everybody to the table.
Dinner in 20 minutes. Done.