Baked Flaked Chicken

Baked Flaked Chicken


  • 2 pounds boneless chicken pieces
  • 3 cups cornflakes cereal
  • ⅓ cup whole wheat flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 large eggs
  • ¼ cup nonfat milk
  • Non-stick cooking spray


  • 3 medium bowls
  • Baking sheet
  • Cutting board
  • Fork
  • Measuring cups
  • Measuring spoons
  • Sharp knife

Special Materials

  • Food thermometer


  1. Preheat oven to 375°F.
  2. Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
  3. In a medium bowl, crush cornflakes.
  4. In a second medium bowl, mix flour, salt, and black pepper.
  5. In a third medium bowl, add eggs and milk. Beat with a fork.
  6. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
  7. Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
  8. Bake for 20–25 minutes, or until internal temperature reaches 165°F.

Chef’s Notes

  • For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
  • For lowest price, use a whole chicken and cut into parts.
  • To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup.
  • If using bone-in chicken, adjust cooking time to 35–40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil.
  • Serve with a colorful vegetable or fruit side dish. Try Sweet Potato Fries, Sauteed Greens, Orange Glazed Carrots, or Fruit Salad.

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