Baked Flaked Chicken

Makes 8 servings; 4 ounces each serving

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  • 2 pounds boneless chicken pieces
  • 3 cups cornflakes cereal
  • ⅓ cup whole wheat flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 large eggs
  • ¼ cup nonfat milk
  • Vegetable oil cooking spray


  1. Preheat oven to 375°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Remove skin and fat from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time.
  4. In a large storage bag or medium bowl, crush cornflakes.
  5. In a second medium bowl, mix flour, salt, and pepper.
  6. In a third medium bowl, add eggs and milk. Beat with a fork. Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
  7. Coat baking sheet with vegetable oil cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
  8. Bake for 20–25 minutes, or until internal temperature reaches 165°F.
  9. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.