Buttermilk Cornflake Chicken Drumsticks (Oven or Air Fryer)

This Cornflake Chicken Recipe (Oven or Air Fryer) dish is made with chicken drumsticks, corn flakes, butter, and garlic powder.

We were a part of a food challenge to see who can make a dish incorporating a cereal and well, this Cornflake crusted chicken did not disappoint! It is one of Nan and Linda’s secret recipes - the trick is at the end, to dump the remaining corn flakes into butter and sprinkle all over the chicken for that extra crunch! 

We once made this same recipe with Rice Krispies instead, but I think corn flakes have the perfect texture we are craving. You can break the cereal to whatever size you prefer, but I usually like them medium sized. Although the smaller they are, the better the corn flakes will stick.  You could honestly offer different dipping sauces for this dish like honey mustard or ranch! (I put ranch on my pizza so I am biased).

If you love this recipe, feel free to try my Dona Maria Chicken Mole and my Lemon Garlic Drumsticks.

Cornflake Chicken Drumsticks Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken drumsticks
• Butter
• Buttermilk
• Corn flakes
• Garlic powder

See recipe card for Buttermilk Cornflake Chicken Drumsticks (Oven or Air Fryer) quantities.

How to make Cornflake Crusted Chicken

Season the chicken with salt and pepper and whatever seasoning you want.

In a large plate or tray, add all of the corn flakes and crush them with your hands until you get small pieces that will stick to the chicken. Add the garlic powder into the corn flakes and keep crushing and mixing with your hands. 

In a large bowl, melt the butter in a microwave. Pour butter in a large bowl along with the buttermilk. Prepare a baking sheet with nonstick cooking spray.

Dip a drumstick into the buttermilk and then into the corn flakes and finally into the baking pan. Continue with the rest of the drumsticks.

1. Oven: Preheat the oven to 375 F. Bake in the oven for 45 minutes, flipping once halfway, until chicken reaches 165°F internal temperature. 
2. Air Fryer: Preheat air fryer to 400°F. Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F.

What to serve with Cornflake Crusted Chicken

• Mashed Potatoes: Creamy mashed potatoes are a classic side dish that pairs well with the crispy texture of cornflake crusted chicken. You can make them with butter, cream, and your favorite seasoning for a comforting and delicious accompaniment.
• Roasted Vegetables: Roasted vegetables, such as carrots, broccoli, or Brussels sprouts, can add a burst of color, flavor, and nutrition to your meal. Toss them in olive oil, salt, and pepper, and roast them in the oven for a crispy and flavorful side dish that complements the crunch of the cornflake crust.
• Corn on the Cob: Another corn-themed side dish that complements cornflake crusted chicken is corn on the cob. Grilled or boiled corn on the cob brushed with butter and sprinkled with salt and pepper can add a touch of sweetness and crunch to your meal.
• Baked Beans: A hearty and flavorful side dish like baked beans can be a delicious accompaniment to cornflake crusted chicken. You can make homemade baked beans with beans, bacon, brown sugar, and spices, or use canned baked beans for a convenient option.
• Green Salad: A fresh and vibrant green salad with mixed greens, cherry tomatoes, cucumbers, and a tangy dressing can provide a light and refreshing contrast to the richness of the chicken. You can use your favorite dressing and add any additional toppings or veggies to customize your salad.
• Sweet Potato Fries: Swap out regular fries for sweet potato fries for a twist on a classic side dish. The natural sweetness of the sweet potatoes complements the savory flavors of the cornflake crusted chicken, and the crispy texture of the fries adds an extra layer of crunch.

Substitutions

Corn Flakes: You can use your favorite cereal for this like crushed Cheerios, Kashi cereal, or granola as long as you pulse it first.

Butter: I used salted butter but you can use unsalted and salt the butter yourself.

Drumsticks: I used chicken drumsticks for this but chicken thighs or wings would work well, as long as they have the bone in.

Garlic powder: Use any seasoning you prefer like onion powder or even a little bit of paprika for a nice spice.

Cornflake Chicken Recipe Variations

• Spicy Cornflake Chicken: Add some heat to your cornflake chicken by mixing in spices like paprika, cayenne pepper, or chili powder into the crushed cornflakes. This will give your chicken a spicy kick and add depth of flavor.
• Cheesy Cornflake Chicken: Mix grated cheese, such as cheddar or Parmesan, into the crushed cornflakes for a cheesy twist on cornflake chicken. The cheese will melt during baking, creating a gooey and flavorful crust on the chicken.
• Honey Mustard Cornflake Chicken: Make a sweet and tangy coating for your cornflake chicken by mixing together honey and Dijon mustard. Dip the chicken in the honey mustard mixture before coating it with the crushed cornflakes for a sticky and flavorful coating.
• Herb-Crusted Cornflake Chicken: Add herbs like thyme, rosemary, or parsley to the crushed cornflakes for an aromatic and herbaceous coating. The herbs will infuse the chicken with a fresh and fragrant flavor.
• Coconut Cornflake Chicken: For a tropical twist, you can mix shredded coconut with the crushed cornflakes to create a sweet and crunchy coating. The coconut will add a hint of sweetness and a touch of exotic flair to the dish.
• Buttermilk-Brined Cornflake Chicken: For extra juicy and flavorful chicken, you can marinate the chicken in buttermilk before coating it with the crushed cornflakes. The buttermilk will tenderize the chicken and add a tangy flavor to the coating.
• Lemon-Pepper Cornflake Chicken: Add a zesty and tangy flavor to your cornflake chicken by adding lemon zest and freshly ground black pepper to the crushed cornflakes. The lemon will brighten up the dish and add a burst of citrusy flavor.

Check out these Pork Birria Tacos.

Equipment

To make cornflake crusted chicken, you will need a few basic kitchen equipment items. Here's a list of the essential equipment:

• Cutting board: A sturdy cutting board will be needed to prepare and season the chicken before coating it with cornflakes.
• Knife: A sharp knife will be necessary for cutting the chicken into desired pieces, such as chicken breasts or chicken tenders, depending on the recipe.
• Bowls: You will need at least two bowls for setting up a breading station. One bowl for flour or other dry coating, and another bowl for beaten eggs or other wet coating. This will help you coat the chicken evenly with the cornflake crust.
• Food processor or rolling pin: A food processor or a rolling pin will be required to crush the cornflakes into fine crumbs. Alternatively, you can also place the cornflakes in a sealed plastic bag and crush them with a rolling pin or the back of a heavy pan.
• Baking sheet or baking dish: You will need a baking sheet or baking dish to place the coated chicken pieces for baking. Make sure it's large enough to hold all the chicken pieces in a single layer without crowding them.
• Cooking spray or parchment paper: To prevent the cornflake crust from sticking to the baking sheet or baking dish, you may need cooking spray or parchment paper to line the baking sheet or dish.

How to store Cornflake Chicken

If you have leftover cornflake crusted chicken drumsticks or if you want to store them for later use, here are some steps to properly store them:

1. Allow the chicken drumsticks to cool down to room temperature. Do not leave them at room temperature for more than 2 hours to avoid the risk of foodborne bacteria growth.
2. Wrap the cornflake chicken drumsticks tightly with plastic wrap or aluminum foil. Alternatively, you can also place them in an airtight container.
3. Label the container or wrap with the date and contents so that you can easily identify them later.
4. Place the wrapped or containerized chicken drumsticks in the refrigerator. Make sure the refrigerator temperature is set at or below 40°F (4°C) to keep the chicken safe and maintain its quality.
5. Store the cornflake chicken drumsticks in the refrigerator for up to 3-4 days. After that, they may start to lose their freshness and quality.

If you want to store the cornflake chicken drumsticks for a longer period of time, you can freeze them. Here's how:

1. Allow the chicken drumsticks to cool down to room temperature.
2. Wrap the cornflake chicken drumsticks tightly with plastic wrap or aluminum foil, or place them in an airtight container suitable for freezing.
3. Label the container or wrap with the date and contents.
4. Place the wrapped or containerized chicken drumsticks in the freezer. Make sure the freezer temperature is set at 0°F (-18°C) or below for optimal storage.
5. Cornflake chicken drumsticks can be stored in the freezer for up to 2-3 months for best quality.

Cornflake Chicken Drumsticks Recipe Top tips

• Crush the cornflakes finely: For a crispy and even coating on the chicken drumsticks, make sure to crush the cornflakes into fine crumbs. You can use a food processor or a rolling pin to achieve this. Avoid leaving large chunks of cornflakes, as they may not stick well to the chicken and result in uneven coating.
• Season the chicken well: Don't skimp on seasoning the chicken drumsticks. Before coating them with cornflakes, season the chicken with salt, pepper, and any other desired herbs or spices to add flavor to the dish.
• Use a breading station: Set up a breading station with separate bowls for flour or other dry coating, beaten eggs or other wet coating, and crushed cornflakes. This will help you coat the chicken evenly and prevent the breading from becoming too clumpy.
• Double coating for extra crunch: For an extra crispy crust, you can do a double coating. After the first coat of cornflake crumbs, dip the chicken drumsticks back into the beaten eggs or wet coating, and then coat them again with cornflake crumbs. This will create a thicker crust and result in a crunchier texture.
• Bake on a wire rack: To ensure that the bottom of the chicken drumsticks stays crispy, consider placing them on a wire rack on top of the baking sheet, instead of directly on the baking sheet. This will allow air to circulate underneath and help to keep the bottom of the drumsticks crispy.
• Use a meat thermometer: To ensure that the chicken drumsticks are cooked through and safe to eat, use a meat thermometer to check the internal temperature. The internal temperature of the chicken should reach 165°F (74°C) to ensure that it's fully cooked.
• Avoid overcrowding: Make sure to give enough space between the chicken drumsticks on the baking sheet, so that they can bake evenly and achieve a crispy crust. Overcrowding can result in uneven cooking and a soggy crust.
• Let them rest before serving: Allow the cooked cornflake chicken drumsticks to rest for a few minutes before serving. This will help to retain their juiciness and prevent the crust from becoming too soggy.

Cornflake Chicken Recipe

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★★★★★

5 from 1 review

• Author: Maxine Dubois
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This Buttermilk Cornflake Chicken Recipe (Oven or Air Fryer) dish is made with chicken drumsticks, corn flakes, butter, and garlic powder.

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Ingredients

Scale 1x2x3x

• 12 chicken drumsticks
• 1 stick of butter
• ¼ cup buttermilk
• 1 box of corn flakes
• 1 tablespoon of garlic powder

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Instructions

1. In a large plate or tray, add all of the corn flakes and crush them with your hands until you get small pieces that will stick to the chicken. Add the garlic powder into the corn flakes and keep crushing and mixing with your hands. 

2. In a large bowl, melt the butter in a microwave. Pour butter in a large bowl along with the buttermilk. Prepare a baking sheet with nonstick cooking spray. Dip a drumstick into the buttermilk and then into the corn flakes and finally into the baking pan. Continue with the rest of the drumsticks.
3. Oven: Preheat the oven to 375 F. Bake in the oven for 45 minutes, flipping once halfway, until chicken reaches 165°F internal temperature. 
4. Air Fryer: Preheat air fryer to 400°F. Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until the internal temperature of the chicken is at least 165 degrees F.

Notes

• Crush the cornflakes finely: For a crispy and even coating on the chicken drumsticks, make sure to crush the cornflakes into fine crumbs. You can use a food processor or a rolling pin to achieve this. Avoid leaving large chunks of cornflakes, as they may not stick well to the chicken and result in uneven coating.
• Season the chicken well: Don't skimp on seasoning the chicken drumsticks. Before coating them with cornflakes, season the chicken with salt, pepper, and any other desired herbs or spices to add flavor to the dish.
• Use a breading station: Set up a breading station with separate bowls for flour or other dry coating, beaten eggs or other wet coating, and crushed cornflakes. This will help you coat the chicken evenly and prevent the breading from becoming too clumpy.
• Double coating for extra crunch: For an extra crispy crust, you can do a double coating. After the first coat of cornflake crumbs, dip the chicken drumsticks back into the beaten eggs or wet coating, and then coat them again with cornflake crumbs. This will create a thicker crust and result in a crunchier texture.
• Bake on a wire rack: To ensure that the bottom of the chicken drumsticks stays crispy, consider placing them on a wire rack on top of the baking sheet, instead of directly on the baking sheet. This will allow air to circulate underneath and help to keep the bottom of the drumsticks crispy.
• Use a meat thermometer: To ensure that the chicken drumsticks are cooked through and safe to eat, use a meat thermometer to check the internal temperature. The internal temperature of the chicken should reach 165°F (74°C) to ensure that it's fully cooked.
• Avoid overcrowding: Make sure to give enough space between the chicken drumsticks on the baking sheet, so that they can bake evenly and achieve a crispy crust. Overcrowding can result in uneven cooking and a soggy crust.
• Let them rest before serving: Allow the cooked cornflake chicken drumsticks to rest for a few minutes before serving. This will help to retain their juiciness and prevent the crust from becoming too soggy.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 271kcal
• Sugar: 7g
• Sodium: 479mg
• Fat: 6g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 90mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.