Bite into the weekend with Crispy Oven Baked Cornflake Chicken served with a Waldorf Salad with a nutty twist.
- inmykitchenwithyou
- Feb 7
- 4 min read
Kick off your weekend with a delectable homemade meal that captures comfort and flavour. In this post, we're diving into the delightful world of Crispy Oven Baked Cornflake Chicken. This dish features tender chicken marinated in buttermilk and a dash of Siracha, all wrapped in a crunchy layer of seasoned cornflakes. When paired with homemade parmesan fries and a refreshing Waldorf salad, this meal is guaranteed to impress your family and friends. Let’s get started!
The Magic of Cornflakes
While I've tried various ingredients—from homemade breadcrumbs to store-bought options, such as Panko, crackers, tortilla chips and even crisps — nothing for me, matches the crunch of cornflakes. Their light texture and ability to soak up flavours truly elevate the dish.
Cornflakes can be seasoned in countless ways, the simple act of crushing cornflakes and adding seasoning transforms a plain ingredient into a standout coating.
Marinating for Maximum Flavour
To ensure your chicken is melting soft and bursts with flavour, marinating is key. Buttermilk is a classic choice; it tenderizes meat and keeps it juicy. Adding Siracha to the marinade introduces just the right kick.
Mix 1 cup of buttermilk with 2 tablespoons of Siracha. Allow the chicken to soak for at least one hour, or overnight for optimal flavour absorption. This creates a delicious base for the cornflake crust and makes a significant difference in both taste and texture.
The Crunch Factor: Preparing the Cornflake Coating
Once your chicken is fully marinated, it's time to prepare the cornflake coating. Place the cornflakes in a zip-top bag and crush them coarsely. Aim for a mixture of fine and larger pieces to maximize crunch.
Combine 2 teaspoons of garlic salt, 1 tablespoon of spicy Italian seasoning, 1 tablespoon of chopped fresh rosemary and 1 teaspoon of paprika, along with a pinch of flaky sea salt with the crushed cornflakes. This seasoning blend adds warmth and depth, perfectly balancing the heat from the Siracha marinade. Using these spices, you’ll achieve a delightful combination that will elevate the dish.
Baking to Perfection
The beauty of this chicken recipe is that it’s baked, not fried! Preheat your oven to 400°F (200°C) to secure a crispy coating while avoiding the extra calories and mess of frying. Arrange the coated chicken on a baking sheet lined with parchment paper for easy clean-up and even cooking.
Bake for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
The Waldorf Salad: A Refreshing Touch
I don't think chicken like this is ever complete without vibrant salad and that’s where the Waldorf salad shines. This classic combination features fresh apples, celery, grapes, and walnuts in a creamy dressing, balancing the savoury notes of your chicken.
For a twist, caramelise your walnuts in 1/4 cup sugar and 1 tablespoon of butter. then toss you caramelised nuts with a pinch of flaky sea salt. The added sweetness and saltiness enhances the salad's flavour profile, creating a delicious contrast to the savoury aspects of the meal.
Crispy Oven Baked Cornflake Chicken - The Recipe
Ingredients
4 chicken thighs (bone-in, skin-on)
4 chicken drumsticks
Mix 1 cup of buttermilk
2 tablespoons of Siracha
2 cups flour seasoned with salt and pepper
3 large eggs beaten
For the cornflake crumbs
3 cups corn flakes
2 tsp garlic salt
1 tbsp spicy Italian seasoning
1 tablespoon of chopped fresh rosemary
1 tsp smoked paprika
Pinch of flaky sea salt
Method
Mix 1 cup of buttermilk with 2 tablespoons of Siracha. Allow the chicken to soak for at least one hour, or overnight for optimal flavour absorption.
Preheat the oven to 200°C/400°F.
Once your chicken is fully marinated, it's time to prepare the cornflake coating. Place the cornflakes in a zip-top bag and crush them coarsely. Aim for a mixture of fine and larger pieces to maximize crunch.
Combine 2 teaspoons of garlic salt, 1 tablespoon of spicy Italian seasoning, 1 tablespoon of chopped fresh rosemary and 1 teaspoon of paprika, along with a pinch of flaky sea salt with the crushed cornflakes.
Now set up your drenching station. Place flour into flat bowl and season with salt and pepper.
Beat the eggs into a third bowl.
The key to drenching is to keep one hand for the dry ingredients and 1 hand for the wet. Now drop the chicken one piece at a time into the seasoned flour. Shake off excess and now coat your piece of chicken in the beaten egg, next followed by the seasoned crumbs. Make sure the chicken is well covered at every step.
Place the chicken on a wire rack set over a baking dish/sheet.. Place in the oven and allow to bake for 30-40 minutes or until the chicken is golden brown and cooked through.
My Waldorf Salad with Quick Salted Caramelised Walnuts - The Recipe
Ingredients
For the Nuts
1 cup of Walnuts
1/4 cup of sugar
1 tbsp butter
Pinch of flaky sea salt
The salad
6 tbsp mayonnaise
1 tbsp lemon juice
2 tbsp white wine vinegar
1/2 teaspoon kosher salt
2 sweet apples, cored and chopped
1 cup seedless red grapes, halved
1 cup thinly sliced celery (if your celery has leaves, reserve a few for garnish at the end
Method
For the caramelised nuts, tip 1 cup of nuts into a saucepan with 1/4 cup of sugar and 1 tbsp of butter, stirring continuously on a medium heat, until the butter has melted and the sugar has completely dissolved into the butter and taken on a deep golden brown colour. Remove from the heat and immediately tip onto a cooking sheet lined with greaseproof paper, separating the nuts with 2 forks. Do not touch the nuts until they have cooled, these will be super hot. Once they have cooled sprinkle with flaky sea salt. Now set aside and guard said nuts away from thieving marauding fingers. These are seriously moreish!
In a medium sized bowl, whisk together the mayonnaise, lemon juice, white wine vinegar and salt
Stir the apple, celery, grapes, and walnuts into the bowl with the dressing and serve
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