Corn Flakes Crusted Baked Chicken Strips

Name: Corn Flakes Crusted Baked Chicken Strips
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 40 servings
Cuisine: Asian
Ingredients: 500g fresh chicken fillets; 2 tbsp freshly minced garlic; 2 tbsp olive oil; 2 tsp salt; 1 tsp sugar; 1 tsp mustard; 4 cups Kellogg's Corn Flakes; 2 eggs, slightly beaten; 1 cup plain flour

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Corn Flakes Crusted Baked Chicken Strips deliver restaurant-quality crunch through a garlic-mustard marinade and cereal crust, baked instead of fried for a lighter meal without sacrificing texture.

🌍Asian 🏷️Crispy chicken 🏷️Baked chicken 🏷️Corn flakes crust 🏷️Kellogg's

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🏷️Cereal crusted chicken

🏷️Chicken strips

Total

42 min

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Kellogg's Southeast Asia

Ingredients

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500g fresh chicken fillets
2 tbsp freshly minced garlic
2 tbsp olive oil
2 tsp salt
1 tsp sugar
1 tsp mustard
4 cups Kellogg's Corn Flakes
2 eggs, slightly beaten
1 cup plain flour

9 Ingredients

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Instructions

1
Wash chicken fillets with water and drain dry.
2
In a small bowl, mix the garlic, oil, salt, sugar, and mustard.
3
Place chicken into a large bowl and add the mixed seasoning.
4
Set chicken aside to marinate for an hour or more.
5
Pour out the Corn Flakes onto a tray.
6
Fill a bowl with beaten eggs.
7
Sieve flour into a bowl.
8
Grease a baking tray.
9
Arrange the chicken, flour, egg mixture, and the Corn Flakes in a row.
10
Use tongs to pick up a piece of marinated chicken fillet, coat it in flour, shake extra flour off, dip the chicken fillet into the egg mixture, remove, and place it over the Corn Flakes until coated.
11
Place coated chicken fillet onto greased tray. Repeat until all chicken fillets have been coated.
12
Bake the chicken fillets for 15 to 20 minutes until golden brown.

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Tips & Notes

Pro tips

Crush Corn Flakes by hand to ¼-inch pieces rather than grinding to powder—larger shards stay crunchier after baking.
Let marinated chicken rest uncovered on a tray for 5 minutes after dredging in egg and flour before the cereal coating adheres better.
Arrange strips on a parchment-lined baking sheet in a single layer without touching; crowding traps steam and softens the crust.
Check doneness by piercing the thickest strip—juices should run clear and internal temperature should reach 75°C (165°F).

Substitutions

Kellogg's Corn Flakes → Rice Krispies (lighter crunch, less color) or frosted cereal (adds sweetness, browns faster)
Mustard → mayonnaise or Greek yogurt (creamier marinade, milder flavor)
Olive oil → neutral oil or melted butter (butter enhances browning but may burn at high heat)
Fresh garlic → garlic powder, 1 tsp (use if fresh is unavailable; reduces marinade liquid slightly)

Storage & make-ahead

Store cooled strips in an airtight container for up to 3 days. Reheat in a 180°C oven for 8–10 minutes until warmed through; do not microwave as it softens the crust.

Common Questions

Can I use chicken breasts instead of fillets?

Yes. Slice whole breasts horizontally into ¼-inch strips before marinating to ensure even cooking and coating coverage.

How do I prevent the Corn Flakes coating from burning?

Bake at 200°C (180°C fan) for 15–20 minutes, checking at 12 minutes. Corn Flakes brown faster than breadcrumbs; tent with foil if edges char early.

Can I prepare these ahead of time?

Assemble unbaked strips up to 4 hours ahead on a lined tray, cover, and refrigerate. Bake directly from cold, adding 2–3 minutes to cook time.

What if my Corn Flakes coating slides off during baking?

Ensure the egg coating is fully dried on each strip before dredging in cereal, and press gently to adhere. Don't skip the flour layer—it acts as glue.