About the Recipe
Make crispy gluten-free cornflake crusted chicken with juicy chicken, a seasoned crunchy coating, and an easy oven-baked method.
Crispy, golden, and deliciously juicy, this Crispy Gluten-Free Cornflake Crusted Chicken Recipe delivers the crunch of fried chicken without deep frying. Each piece is marinated with Dijon mustard, garlic, herbs, and spices before being coated in tapioca starch and crushed gluten-free cornflakes.
The seasoned cornflake crust becomes crisp in the oven while helping the chicken remain moist and tender. Baking the chicken on a wire rack allows hot air to circulate underneath, creating a crunchy coating on every side.
Serve this easy baked chicken with mashed potatoes, coleslaw, roasted vegetables, corn on the cob, or a fresh green salad for a family-friendly meal. It is also delicious in sandwiches, wraps, salads, and grain bowls.
Pair the chicken with honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or garlic aioli for dipping. Whether served for a weeknight dinner or casual gathering, this crispy chicken is a flavorful gluten-free alternative to traditional breaded chicken.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Ingredients
For the Chicken Marinade
2 large eggs
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons paprika
1 garlic clove, finely grated
2 teaspoons onion powder
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3/4 teaspoon ground sage or 18 to 24 fresh sage leaves, finely chopped
2 pounds boneless, skinless chicken breasts, cut into strips, tenders, or serving-size pieces
For the Crispy Cornflake Coating
3 cups certified gluten-free cornflakes, lightly crushed
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon sea salt
For Dredging
1/2 cup tapioca starch
Directions
Step 1: Preheat the Oven
Preheat the oven to 400°F. Place a wire rack over a large baking sheet. The rack allows hot air to circulate around the chicken, helping the coating become evenly crisp.
Step 2: Prepare the Marinade
In a large bowl, whisk together the eggs, mayonnaise, Dijon mustard, paprika, garlic, onion powder, oregano, sea salt, black pepper, and sage.
Add the chicken and toss until every piece is thoroughly coated. Allow the chicken to marinate for at least 15 minutes. For additional flavor, cover and refrigerate the chicken in the marinade for up to 4 hours.
Step 3: Prepare the Cornflake Coating
Place the gluten-free cornflakes in a large resealable bag. Gently crush them with a rolling pin, leaving some larger pieces to create a crunchy, textured coating.
Transfer the crushed cornflakes to a shallow dish. Add the sweet paprika, garlic powder, black pepper, and sea salt. Stir until evenly combined.
Place the tapioca starch in a separate shallow dish.
Step 4: Coat the Chicken
Remove one piece of chicken from the marinade and allow the excess marinade to drip back into the bowl.
Lightly dredge the chicken in the tapioca starch and shake off the excess. Press the chicken firmly into the seasoned cornflake mixture, making sure every surface is thoroughly coated.
Use your hands to gently press the cornflakes onto the chicken. Repeat with the remaining pieces.
Step 5: Arrange the Chicken
Place the coated chicken pieces on the prepared wire rack in a single layer. Leave space between the pieces to promote even cooking and crisping.
Step 6: Bake Until Crispy
Bake for 25 to 30 minutes, flipping the chicken halfway through the cooking time.
The chicken is ready when the coating is golden and crisp and the thickest portion reaches an internal temperature of 165°F.
For additional crunch, broil the chicken for 1 to 2 minutes at the end of the cooking time.
Watch it carefully because the cornflake coating can brown quickly.
Step 7: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to settle throughout the meat.
Serve the chicken warm while the cornflake coating is at its crispiest.
Notes
Use certified gluten-free cornflakes and check the labels on the mayonnaise, Dijon mustard, spices, and other packaged ingredients when preparing this recipe for someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation.
Do not crush the cornflakes into a fine powder. A mixture of small and medium-size pieces creates the best texture and crunch.
A wire rack is recommended because it allows air to circulate beneath the chicken and helps prevent the bottom of the coating from becoming soggy.
The exact baking time will depend on the size and thickness of the chicken pieces. Use an instant-read thermometer to confirm that the chicken reaches 165°F.
For a spicier coating, add a pinch of cayenne pepper to the cornflake mixture.
Boneless, skinless chicken thighs may be substituted for chicken breasts. Adjust the cooking time as needed and cook them to an internal temperature of 165°F.
Serve the chicken with mashed potatoes, roasted green beans, corn on the cob, coleslaw, roasted vegetables, or a crisp green salad.
For dipping, offer honey mustard, ranch dressing, barbecue sauce, buffalo sauce, or garlic aioli.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
For the crispiest reheated coating, warm the chicken in a 375°F oven for 10 to 15 minutes or in an air fryer for 4 to 6 minutes. Reheat until the center reaches 165°F.
Microwaving is not recommended because it can soften the cornflake crust.
