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Oven-Baked Cornflake Chevdo Chicken

Oven-Fried Cornflake Mixture Chicken


  • Author: Shri Repp

Description

Oven-Fried Cornflake Mixture Chicken! This is a great weeknight recipe that satisfies your craving for a flavorful fried chicken without breaking out the deep fryer! 


Ingredients

Units Scale
  • 6 pieces - Chicken thigh, skinless and boneless (~2lbs)
  • 3 cups - crushed Cornflake Mixture, homemade or store bought (~ 4.5 cups uncrushed)
  • Cooking spray or vegetable oil - as needed
  • Kosher Salt

Wet Dredge Ingredients

  • 1 - Egg - large, beaten
  • 3 Tbs - Milk

Dry Dredge Ingredients

  • 1/2 tsp - Kashmiri Chili Powder or Paprika
  • 1/2 tsp - Kosher Salt
  • 1/2 cup - All Purpose Flour

Instructions

  1. Preheat the oven to 375F and line a large baking sheet with parchment paper.  
  2. Season chicken by generously sprinkling salt on the surface of the chicken and let rest for at least 15 minutes. This releases the excess water from the chicken. Pat chicken dry with a paper towel to remove moisture once the 15 minutes are up.
  3. Meanwhile, collect three shallow dishes. Mix all the dry dredge ingredients in one dish, the wet dredge ingredients in the second dish, and the crushed cornflake chevdo in the last dish.
  4. Working with one piece at a time, first dip each chicken piece in the dry dredge. Shake off any excess coating. Next, dip into the wet dredge, again remembering to shake off any excess. Finally dredge the chicken in the cornflake mixture. Lightly press the cornflake mixture onto the chicken piece so the mixture adheres. Repeat with the remaining pieces.
  5. Lightly spray or brush the chicken pieces with vegetable oil and place on a lined baking sheet. Don’t overcrowd the pan or the chicken will steam rather than crisp. Bake uncovered for 20 minutes and then gently flip and spray the other side and bake for another 20 more minutes or until the chicken is cooked through with an internal temperature of 165F.
  6. Enjoy with your favorite dipping sauces or on its own!

Notes

  • If you want extra juicy and tender chicken, season your chicken pieces with salt up to 24 hours before you plan on making your chicken. This allows the excess moisture to release, the tough proteins in the chicken to breakdown, and the chicken to be seasoned within, resulting in a really tender and well-seasoned final product.
  • Pick one hand to handle the wet dredge and another to handle the dry dredge and cornflake chevdo. This makes it so your hands don’t get coated in dredge instead of the chicken!
  • You can substitute chicken breast or even tofu instead for this recipe! However, the cooking time will vary with chicken breast cooking 5-10 minutes faster and tofu only requiring ~20 minutes of time to develop a crispy crust. This chicken is best reheated in an airfryer or convection oven to re-crisp the exterior.