Recipe Index

Ingredients

• 3 boneless skinless chicken breasts, cut into 6 pieces
• 2 large eggs
• ¼ cup whole milk
• 4 cups cornflakes
• 2 tsp paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• cooking spray

Method

1. Heat the oven to 400°F, line a baking sheet with parchment paper, and set an oven-safe wire rack over it.
2. Cut each chicken breast in half crosswise so there are 6 even pieces.
3. Whisk the eggs and milk together in a shallow bowl.
4. Seal the cornflakes in a large plastic bag with the paprika, garlic powder, onion powder, oregano, salt and pepper, then crush them with a rolling pin into coarse crumbs and tip the crumbs onto a large plate.
5. Dip each piece of chicken into the egg mixture, let the excess drip off, and press it into the cornflake crumbs until completely coated.
6. Lay the breaded chicken on the prepared rack, spray each piece with cooking spray, and bake for 20 to 25 minutes, turning the pieces halfway through, until crisp and cooked through.
7. Rest the chicken for a few minutes before serving, so the crust stays crunchy.

Prep: 10 min · Cook: 25 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data