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Corn Flake Crusted Chicken

October 22, 2020

Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Say goodbye to traditional battered or breadcrumb-coated chicken!

I’m adding crunch to an easy weeknight chicken dinner by crusting it with Heinen’s new Organic, Gluten Free Corn Flakes.

Corn Flake Crusted Chicken
Corn Flake Crusted Chicken

Servings:
4

Ingredients

For the Chicken

  • 3 cups Heinen’s Organic Gluten Free Corn Flakes
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1 tsp. paprika
  • ½ cup milk
  • 2 large eggs
  • 4 7-9 oz. boneless skinless chicken breasts
  • Salt and pepper, to taste

For the Honey Mustard

  • ¾ cup mayonnaise
  • 1/3 cup of honey
  • ¼ cup yellow mustard
  • 3 Tbsp. whole grain mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F.
  2. In a food processor, combine the cereal, garlic powder, onion powder, paprika, salt and pepper until finely chopped. Set aside on a plate.
  3. In a medium-size bowl, whisk together the milk, eggs, salt and pepper until combined.
  4. Dredge each chicken breast in the milk and egg wash and then transfer it to the plate of processed cornflakes. Completely coat the chicken on both sides. Place coated chicken on a sheet tray lined with parchment paper. Repeat the process until all of the chicken has been breaded up.
  5. Bake in the oven at 425°F for 25-30 minutes or until golden brown and cooked through.
  6. For the honey mustard, combine all of the ingredients together in a medium-size bowl with a whisk and keep cool until ready to serve.

Corn Flake Crusted Chicken

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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