Description
Cereal Crusted Chicken is a crunchy, flavorful twist on classic chicken tenders. Coated in a tasty cereal crust made from crushed cornflakes or Chex and baked or air fried to golden perfection, this recipe offers a quick and easy meal with a delightful texture. Perfect for a family dinner or casual gatherings, it pairs wonderfully with a variety of dipping sauces.
Ingredients
Scale
Chicken
- 1 ½ lbs boneless, skinless chicken breasts or tenders
Coating
- 4 cups cereal (e.g., cornflakes, crispy rice, or Chex), crushed
- 2 large eggs
- 2 tbsp milk
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cooking spray or oil (for baking or air frying)
Instructions
- Preheat Oven or Air Fryer: Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Prepare a baking sheet lined with parchment paper and lightly grease it with cooking spray or oil.
- Prepare Coating Stations: In one shallow bowl, mix the all-purpose flour with garlic powder, paprika, salt, and black pepper until well combined.
- Whisk Eggs and Milk: In a second bowl, beat the eggs together with the milk until fully blended.
- Prepare Cereal Coating: Place the crushed cereal in a third shallow bowl.
- Prepare Chicken: If using whole chicken breasts, cut them into strips or nugget-sized pieces to ensure even cooking and easy handling.
- Coat Chicken in Flour: Dredge each piece of chicken in the seasoned flour mixture, ensuring an even coating on all sides.
- Dip in Egg Mixture: Next, dip the floured chicken pieces into the egg and milk mixture, coating fully.
- Coat with Crushed Cereal: Press each chicken piece into the crushed cereal, coating thoroughly and pressing to adhere the crust well.
- Arrange on Cooking Surface: Place the coated chicken pieces in a single layer on the prepared baking sheet or in the air fryer basket. Lightly spray the tops with cooking spray or oil to help with browning and crispiness.
- Cook the Chicken: For baking: Bake in the preheated oven for 20–25 minutes, flipping halfway through cooking. For air frying: Cook in the air fryer for 12–15 minutes, flipping once halfway through. The chicken should be golden brown and have an internal temperature of 165°F (74°C).
- Serve: Let the chicken rest for a few minutes after cooking, then serve warm with your favorite dipping sauces.
Notes
- You can use a variety of cereals such as cornflakes, crispy rice, or Chex to vary the flavor and texture.
- To keep the coating extra crispy, avoid overcrowding the baking sheet or air fryer basket.
- For extra flavor, add herbs like dried thyme or oregano to the flour mixture.
- Double-check internal temperature with a meat thermometer to ensure the chicken is thoroughly cooked.
- If you prefer frying, you can shallow fry the coated chicken in oil for a crispier texture, but adjust cooking time accordingly.
