Crunchy Peanut Butter Cornflake Baked Chicken

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 4 small boneless, skinless chicken breasts (about 1.5 lb / 680 g total)
• 1/2 cup creamy peanut butter
• 1/3 cup milk (or buttermilk)
• 1 large egg
• 2 tbsp honey or maple syrup
• 1 tbsp soy sauce (or 1/2 tsp extra salt)
• 1 1/2 tsp garlic powder, divided
• 1 1/2 tsp paprika, divided (smoked or sweet)
• 4 cups cornflakes cereal, lightly crushed
• 2 tbsp light brown sugar
• 1/2 tsp onion powder
• 3 tbsp neutral oil or melted butter
• Salt, black pepper, optional cayenne
• Fresh parsley and lemon or lime wedges, for serving (optional)

Do This

• 1. Heat oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top. Lightly oil or spray the rack.
• 2. Whisk peanut butter, milk, egg, honey, soy sauce, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt until smooth.
• 3. In another bowl, mix crushed cornflakes, brown sugar, 1/2 tsp garlic powder, 1/2 tsp paprika, onion powder, 1/2 tsp salt, pepper, cayenne, and oil or melted butter.
• 4. Pat chicken dry and season lightly with salt and pepper. Dip each piece in the peanut butter mixture, letting excess drip off.
• 5. Press chicken into the cornflake mixture, coating all sides and pressing so the crumbs stick. Place on prepared rack.
• 6. Bake 25–30 minutes, until cornflakes are deep golden and chicken reaches 165°F (74°C). If needed, broil 1–2 minutes to crisp.
• 7. Rest 5 minutes. Garnish with chopped parsley and serve with lemon or lime wedges.

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Why You’ll Love This Recipe

• A crunchy, cornflake crust that bakes up beautifully golden and stays crisp.
• A lightly sweet, savory peanut butter coating that keeps the chicken incredibly juicy.
• All the comfort of a homestyle chicken bake with just one pan and simple ingredients.
• Kid-friendly flavors that still feel special enough for guests.

Grocery List

• Produce: Fresh parsley (optional), lemon or lime wedges (optional)
• Dairy: Milk or buttermilk, butter (if using instead of oil), egg
• Pantry: Boneless, skinless chicken breasts, creamy peanut butter, cornflakes cereal, honey or maple syrup, soy sauce, light brown sugar, neutral oil, garlic powder, onion powder, paprika, cayenne (optional), salt, black pepper

Full Ingredients

For the Chicken

• 4 small boneless, skinless chicken breasts (about 6 oz / 170 g each; 1.5 lb / 680 g total)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Peanut Butter Coating

• 1/2 cup creamy peanut butter (not natural-style if you want the smoothest coating)
• 1/3 cup milk or buttermilk
• 1 large egg
• 2 tbsp honey or maple syrup
• 1 tbsp soy sauce or 1/2 tsp extra fine sea salt
• 1 tsp garlic powder
• 1 tsp smoked or sweet paprika
• 1/4 tsp freshly ground black pepper

Cornflake Crunch Topping

• 4 cups cornflakes cereal, lightly crushed (about 2 1/2 cups crumbs)
• 2 tbsp light brown sugar, packed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp fine sea salt (or to taste)
• 1/4 tsp freshly ground black pepper
• Pinch of cayenne pepper (optional, for a gentle kick)
• 3 tbsp neutral oil (such as canola, grapeseed, or vegetable) or melted unsalted butter

To Finish and Serve (Optional but Recommended)

• 2 tbsp chopped fresh parsley or chives
• Lemon or lime wedges, for squeezing at the table
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Set a wire rack on top of the sheet and lightly brush or spray it with oil. The rack lets heat circulate around the chicken so the cornflake crust crisps up on all sides instead of getting soggy on the bottom.

Pat the chicken breasts dry with paper towels. If they are very thick, you can slice them in half horizontally to create thinner cutlets for more even cooking. Season both sides of the chicken lightly with 1/2 tsp salt and 1/4 tsp black pepper, then set aside while you prepare the coating and crust.

Step 2: Make the peanut butter coating

In a medium bowl, add the 1/2 cup creamy peanut butter, 1/3 cup milk, and 1 large egg. Whisk slowly at first to loosen the peanut butter, then more vigorously until mostly smooth.

Add the 2 tbsp honey or maple syrup, 1 tbsp soy sauce (or 1/2 tsp extra salt if not using soy), 1 tsp garlic powder, 1 tsp paprika, and 1/4 tsp black pepper. Whisk until you have a thick but pourable, glossy mixture with no big streaks of peanut butter remaining. The coating should be similar to a thin custard or pancake batter; if it seems extremely thick, whisk in an extra tablespoon or two of milk to loosen it.

Step 3: Mix the cornflake crunch topping

Place the 4 cups cornflakes in a large zip-top bag and crush them gently with your hands or a rolling pin until you have mostly small flakes with some slightly larger pieces for texture; you are aiming for about pea-sized pieces, not a fine powder. Transfer the crushed cornflakes to a wide, shallow bowl or pie dish.

Add the 2 tbsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of cayenne if using. Pour in the 3 tbsp neutral oil or melted butter. Toss everything together with your hands or a spoon until the cornflakes look evenly coated and slightly glossy. This fat helps the crust turn deeply golden and crunchy in the oven.

Step 4: Coat the chicken in peanut butter mixture

Set up a simple breading station: place the bowl of peanut butter coating on one side, the cornflake mixture on the other, and the prepared baking sheet with rack at the end.

Working with one chicken breast at a time, dip it into the peanut butter mixture, turning to coat all sides. Lift it out and let the excess drip back into the bowl for a few seconds; a light but thorough coating is ideal so the crust can cling well without sliding off. Repeat with the remaining pieces.

Step 5: Press on the cornflake crust

Transfer each coated piece of chicken to the bowl of cornflake mixture. Use your hands to gently press the crumbs onto all sides, especially the top. The goal is a generous crust with very little bare peanut butter showing. If crumbs start to clump, just break them up with your fingers and keep pressing.

As each piece is coated, place it on the prepared wire rack. Leave a little space between pieces so hot air can circulate freely. If any cornflake mixture remains, you can lightly press it onto the tops of the chicken for extra crunch.

Step 6: Bake until crisp, then rest and serve

Place the baking sheet on the middle rack of the oven. Bake for 25–30 minutes, or until the cornflake crust is deep golden brown and an instant-read thermometer inserted into the thickest part of a chicken breast reads at least 165°F (74°C).

If the chicken is cooked through but you want a bit more color or crunch, switch the oven to broil and cook for an additional 1–2 minutes, watching very closely to avoid burning the cornflakes.

Remove from the oven and let the chicken rest on the rack for 5 minutes. This short rest helps the juices redistribute so the meat stays tender when you slice into it.

Sprinkle with chopped fresh parsley or chives and a pinch of flaky sea salt, if using. Serve hot with lemon or lime wedges to squeeze over the top for brightness. The gentle acidity really wakes up the sweet-savory peanut crust.

Pro Tips

• Dry chicken = better crust. Pat the chicken very dry with paper towels before seasoning. Moisture on the surface makes it harder for the peanut coating and crumbs to cling.
• Crush, do not pulverize. Leave some slightly larger pieces of cornflake for a more satisfying, shattery crunch. Too fine and the coating can feel dense instead of crisp.
• Use a rack for maximum crispness. Elevating the chicken on a wire rack prevents the bottom from steaming and turning soggy as it bakes.
• Adjust sweetness to taste. For a very lightly sweet crust, use 1 tbsp honey and 1 tbsp brown sugar instead of the full amounts; for more sweetness, drizzle a little extra honey over the hot chicken before serving.
• Check doneness with a thermometer. Because the crust browns quickly, color alone can be misleading. A thermometer makes it easy to avoid overcooking so the meat stays juicy.

Variations

• Thigh version: Swap the chicken breasts for 6–8 boneless, skinless chicken thighs (about 1.75–2 lb / 800–900 g). Bake 30–35 minutes, until they reach 175°F (80°C) for extra-tender thighs.
• Spicy peanut crunch: Add 1–2 tsp sriracha or another hot sauce to the peanut butter mixture and increase the cayenne in the cornflake mix to 1/4 tsp for a noticeable but balanced heat.
• Gluten-conscious twist: Use certified gluten-free cornflakes and a gluten-free soy sauce (such as tamari) to make this suitable for gluten-sensitive diners.

Storage & Make-Ahead

If you have leftovers, let the chicken cool to room temperature on the rack, then transfer to an airtight container. Refrigerate for up to 3 days. To reheat without losing too much crunch, place on a wire rack set over a baking sheet and warm in a 375°F (190°C) oven for 10–12 minutes, or until heated through. A quick 1–2 minutes under the broiler can revive the very top of the crust. For partial make-ahead prep, you can slice and season the chicken, crush the cornflakes, and mix the dry crust ingredients up to 1 day ahead. Store the cornflake mixture in an airtight container at room temperature and whisk together the peanut butter coating just before baking. Because of the cereal crust, this dish does not freeze well once baked; the texture becomes soft as it thaws.

Nutrition (per serving)

Approximate values for 1 of 4 servings (using oil, not butter): about 610 calories, 45 g protein, 32 g fat (6 g saturated), 35 g carbohydrates, 2 g fiber, 16 g sugars, and 780 mg sodium. Actual values will vary based on specific brands of ingredients and the size of the chicken breasts.