Oven Fried Cornflake Chevdo Chicken Recipe

I love this recipe because it brings back that nostalgic crunch of childhood favorite cereals while giving me a healthier, oven-baked twist on fried chicken. Plus, the buttermilk soak ensures the chicken is juicy and flavorful, making every bite an absolute delight without the guilt.

I adore fashioning dishes that have a crunchy twist, and my Oven Fried Cornflake Chevdo Chicken is a beloved favorite. I love how the savory spices—like garlic and onion powder set off with the warmth of optional hot sauce—come together with that quintessential coating of crushed cornflakes to create a dish that is just about the perfect way I know to achieve flavor and crunch, not to mention a healthier, oven-baked alternative to fried chicken.

With this version, you get all the lacquered and glorious texture you want from fried chicken, but with a much lower calorie toll.

Ingredients

Chicken Breast:
Rich in protein, promoting muscle development and recovery.

Cornflakes:
Gives a crunchy texture; supplies carbohydrates for energetic power.

Buttermilk:
Imparts moisture; tenderizes chicken with just the right amount of acidity.

Garlic Powder:
Boosts taste; is rich in antioxidants and helps with digestion.

Paprika:
Imparts gentle warmth and color; rich in vitamin A and carotenoids.

Olive Oil:
Fats that are good for the heart; enhance taste and help maintain crispness.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 2 cups cornflakes, crushed
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil or melted butter

Instructions

1. Set your oven to 400°F (200°C) to heat. Then prepare a baking sheet for the upcoming batch of cookies. You can line it with parchment paper or use a silicone baking mat. Either way, the cookies are going to release nicely from the sheet.

2. Put the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to a uniform thickness of about 1/2 inch.

3. In a big bowl, combine the buttermilk and hot sauce. Place the chicken breasts in the bowl, making sure they are completely covered. Let them soak in the refrigerator for half an hour to 4 hours for deeper flavor.

4. In a shallow dish, mix the crushed cornflakes, garlic powder, onion powder, paprika, salt, and black pepper. Combine well.

5. Remove the buttermilk from the chicken, letting the excess drip off, and dredge each piece in the flour to give it a light coating.

6. Re-dip the floured chicken in the buttermilk mixture for a brief moment, then coat it completely in the cornflake mixture. Press down on the crumbs so that they stick to the chicken. You want to make sure that this part is done well because it is integral to the overall success of the dish.

7. Put the pieces of chicken on the baking sheet that you have prepared, allowing space between the pieces.

8. Evenly drizzle the olive oil or melted butter over the chicken pieces. This will help them crisp up in the oven.

9. In the preheated oven, bake the chicken for 20-25 minutes. The coating should be golden and crispy. The internal temperature of the chicken should be 165°F (75°C).

10. Take the chicken from the oven and let it rest for 5 minutes before serving so the juices can redistribute. Then dig into your oven-fried cornflake chevdo chicken!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Plastic wrap or parchment paper (for pounding chicken)
5. Meat mallet or rolling pin (for pounding chicken)
6. Large bowl
7. Refrigerator
8. Shallow dish
9. Measuring cups and spoons
10. Tongs or fork (for dipping chicken)
11. Instant-read thermometer (optional, for checking internal temperature)

FAQ

• Q: Can I use bone-in chicken for this recipe?A: Yes, you can use chicken parts that still have the bone in, but you’ll need to cook them longer. Be sure the internal temperature of the meat reaches 165°F (74°C).
• Q: Is there a substitute for buttermilk?A: Yes, an equal amount of plain yogurt can be used, or you can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
• Q: How can I make this dish spicier?A: For more heat, ramp up the amount of hot sauce or mix in some cayenne pepper.
• Q: Can I prepare this recipe without hot sauce?Of course, you can leave out the hot sauce if you want a milder flavor. It is perfectly fine to make it without adding the sauce.
• Q: What can I serve with this dish?A: This chicken goes excellently with a new salad, a coleslaw, or some roasted veggies to make a complete meal.
• Q: Can I make this recipe ahead of time?A: Yes, you can soak the chicken in buttermilk up to 24 hours in advance and bread it with cornflakes before you bake.
• Q: Can this recipe be made in an air fryer?A: Yes, the chicken can be air-fried at 375°F (190°C) for 20-25 minutes, 1-4.
  1. Air fry the chicken at 375°F (190°C). 2. Cook for about 20-25 minutes total. 3. Flip halfway through.

Substitutions and Variations

A substitute for buttermilk can be made by thinning 1 cup plain yogurt with 1 tablespoon milk.
For hot sauce: Substitute the same amount of sriracha or omit if you want less heat.
Garlic powder: Instead use 2 teaspoons of minced fresh garlic.
To replace onion powder, use:
2 tsp. minced fresh onion.
To prepare cornflakes: Utilize panko breadcrumbs that have been crushed, or cereal flakes that are unsweetened and have been crushed.

Pro Tips

1. Enhance Buttermilk Flavor Add a teaspoon of smoked paprika or a dash of Worcestershire sauce to the buttermilk marinade to infuse the chicken with a subtle smoky aroma.

2. Double Coating Technique For an extra crispy crust, repeat the flour and cornflake coating process after the initial cornflake layer. This will ensure an even thicker and crunchier exterior.

3. Resting Before Baking After coating the chicken with cornflakes, let it rest for 10-15 minutes before baking. This helps the coating adhere better and results in a crispier crust.

4. Additional Spices Customize the cornflake mixture by adding a teaspoon of dried herbs like thyme or rosemary for additional flavor complexity.

5. Crushing Cornflakes Use a food processor for a finer texture or crush the cornflakes by hand for a chunkier coating, depending on your preference for texture in the final dish.