Side Dishes
The original Kellogg's Cornflake Chicken recipe delivers that iconic crunch and creamy triple-cheese velouté that made it a classic side dish. This nostalgic recipe transforms simple chicken pieces into golden, crispy bites with a velvety cheese sauce that clings perfectly.
I've perfected the breading technique over years of testing, ensuring every piece stays tender inside while achieving that signature crunchy exterior.
The secret lies in the combination of crushed cornflakes and shredded cheddar mixed into the breading—this creates the crispy shell that holds up even when smothered in sauce.
Unlike modern adaptations that often use breadcrumbs or panko, this recipe stays true to the original by using Kellogg's cornflakes for that distinctive texture. The triple-cheese velouté, made with cheddar, parmesan, and cream of chicken soup, adds richness that balances the crispy topping beautifully.
What you'll end up with is a dish that's perfect for holiday tables or family dinners—crispy chicken pieces topped with a golden, bubbling cheese sauce that's impossible to resist. The cornflake crust stays crunchy even when covered in sauce, while the chicken remains juicy and tender underneath.
This recipe serves 6-8 and comes together in about 45 minutes, making it ideal for special occasions when you want a crowd-pleasing side dish.
Serve with steamed vegetables or a simple green salad to round out the meal. The crispy texture and creamy sauce make this chicken a standout side that pairs perfectly with roasted meats or mashed potatoes. Let's get started on recreating this classic recipe that's been a favorite for generations.
Ingredients for original kellogg's cornflake chicken
Crispy cornflake crust meets creamy triple-cheese sauce in this nostalgic side dish classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 2 lb | Cut into 1-inch pieces |
| Kellogg's Cornflakes 🍞 | 2 cups | Crushed finely in food processor |
| Shredded Sharp Cheddar Cheese 🧀 | 1 cup | Real block cheese preferred |
| All-Purpose Flour 🌾 | 1 cup | For breading mixture |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Unsalted Butter 🧈 | ½ cup | Melted for frying |
| Shredded Parmesan Cheese 🧀 | ½ cup | Freshly grated preferred |
| Cream of Chicken Soup 🥣 | 1 cup | Condensed, 10.5 oz can |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Milk 🥛 | ¼ cup | Whole milk preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
The cornflakes are the star here—Kellogg's original is non-negotiable for that signature crunch. Grocery store brands often have different textures, so don't substitute. Crush them finely in a food processor or rolling pin to avoid large pieces that won't crisp properly. For the cheese, block cheddar grates more evenly than pre-shredded—no clumps in your sauce. The chicken should be cut into uniform 1-inch pieces so they cook evenly. Costco or Walmart typically carry large bags of cornflakes at good prices, but check the expiration date—old cereal loses its crunch.
No cream of chicken soup? Substitute equal parts milk and butter with extra garlic powder for depth. Pre-shredded cheese? Use half the amount and add 1 tbsp cornstarch to prevent clumping. For the breading, mix the crushed cornflakes, flour, and cheddar first—this creates the crispy shell that holds up to the sauce. The cream of chicken soup can be any major brand (Campbell's or Progresso work well), but avoid low-fat versions—they thin out the sauce. If you're making this ahead, bake the chicken first and reheat the sauce separately.
The cornflake-breaded chicken stays crispy for 20-30 minutes after baking, so serve it with the sauce on the side if you're plating family-style. Store leftovers in the fridge for 3-4 days—reheat the chicken and sauce separately to maintain texture. The sauce thickens as it cools, so add a splash of milk when reheating. For a party of 8, double the recipe but use two 12-inch skillets to avoid overcrowding. The cornflake crust freezes beautifully—just reheat at 375°F until crispy.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when my fridge is bare—cornflakes and cheddar turn into a crunchy, cheesy shield around the chicken. No specialty ingredients, just what you’ve got.
- Crunchy-Creamy Magic: That first bite? Crispy cornflake crust gives way to tender chicken and melty cheddar—like a hug for your taste buds. Honestly, it’s the kind of combo that makes you pause mid-bite.
- Game for Any Meal: Toss it in a wrap for lunch, serve it over rice for dinner, or even freeze half for lazy weeknights. My kids ask for it at school events, and my coworkers steal bites from my lunchbox.
- Budget Win: Chicken breasts stretch further when you coat them in crushed cornflakes—less meat, more flavor, and my wallet thanks me. Plus, the leftovers reheat like a dream (microwave or oven, no judgment).
Step-by-step instructions for crispy cornflake chicken with triple cheese velout
Here's how to create perfectly breaded, golden chicken with a velvety cheese sauce.
Prepare the Chicken and Breading Station
Cut the 2 lb boneless chicken breasts into 1-inch pieces for even cooking. Place them in a bowl and season with 1.5 tsp kosher salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Toss gently to coat all surfaces. Let the chicken sit for 10 minutes while you prepare the breading.
In a separate bowl, combine the 2 cups Kellogg's Cornflakes with the 1 cup all-purpose flour. The cornflakes should be finely crushed—this ensures a crispy, even coating. Add the 1 cup shredded sharp cheddar cheese and 0.5 cup shredded parmesan cheese to the mixture. Stir well to distribute the cheeses evenly throughout the breading.
Set Up the Egg Wash and Fry
Crack the 2 whole large eggs into a shallow dish and whisk them lightly with a fork. You want a smooth, slightly frothy consistency—this helps the breading adhere without making the chicken soggy. Add the 0.25 cup milk to the eggs and whisk again until fully combined.
In a large skillet, melt the 0.5 cup unsalted butter over medium heat. The butter should be fully melted but not browned—this ensures a golden crust without bitterness. Keep the heat steady; you'll be working quickly once the chicken hits the pan.
Bread and Fry the Chicken
Dip each piece of seasoned chicken into the egg wash, letting any excess drip off. Then press it firmly into the cornflake mixture, coating all sides completely. Place the breaded chicken on a wire rack set over a plate to let the excess breading fall away—this prevents a gummy texture.
Working in batches to avoid overcrowding, carefully slide the chicken into the skillet. Cook for 3-4 minutes per side until the breading is deep golden brown and the chicken reaches an internal temperature of 165°F. The pieces should release easily from the pan—if they stick, the butter wasn't hot enough. Transfer the cooked chicken to a paper towel-lined plate to drain excess grease.
Make the Triple Cheese Velout Sauce
Reduce the heat to medium-low and pour in the 1 cup cream of chicken soup. Stir to scrape up any browned bits from the bottom of the pan—these contain concentrated flavor. Let the soup simmer for 2 minutes until slightly thickened.
Gradually whisk in the 0.5 cup heavy cream and continue simmering for another 3 minutes. The sauce should coat the back of a spoon but remain smooth. Taste and adjust seasoning with additional kosher salt or black pepper if needed. Keep the sauce warm while you prepare to serve.
Serve Immediately with Sauce
Return the fried chicken to the skillet with the sauce and toss gently to coat evenly. Let it sit for 1 minute to absorb the flavors. Spoon the chicken and sauce over 6 servings of steamed rice, mashed potatoes, or crusty bread.
The chicken should be crispy outside with juicy, tender meat inside. The sauce will cling beautifully to the breading, delivering rich cheddar and parmesan flavors in every bite. Serve immediately while the breading stays crisp and the sauce remains velvety.
Pro Tips For Making Original Kellogg'S Cornflake Chicken
- Pound Chicken Evenly: I learned this the hard way—uneven pounding means uneven cooking. Use a meat mallet or rolling pin to flatten breasts to ¼-inch thickness (about 10-12 firm strikes per breast). If they’re too thick, the crust won’t crisp properly, and the inside stays rubbery.
- Crush Cornflakes Coarse: Skip the fine dust—lightly crush the cornflakes with a rolling pin or baggie and a heavy pan. You want chunks that stick to the egg wash, not a powder that slides off. (Yes, even if the recipe doesn’t say it—this is the thing that matters most.)
- Double-Dip the Cheese: Here’s where the magic happens: after the first egg wash, press each breast into the crushed cornflakes, then dip again in egg, then coat with cheese. The extra egg binds everything so the crunch stays put. (Your future self will thank you.)
- Fry in Batches: Crowd the pan, and the oil temp drops—crispy turns soggy. Fry 2-3 pieces at a time in 350°F oil (use a thermometer) for 3-4 minutes per side until golden. If your pan’s too small, just wait 5 minutes between batches instead of rushing.
Essential equipment for great original kellogg's cornflake chicken
Skillet Essentials
You'll need a 12-inch cast-iron skillet for this recipe—it's the only pan that holds enough butter without overheating. I recommend a Lodge cast iron skillet because it distributes heat evenly and develops a natural non-stick surface over time.
If you don't own cast iron, a heavy stainless steel skillet like All-Clad works too, but monitor the temperature closely to prevent sticking. 🔥
Breading Tools
For the cornflake breading, I crush Kellogg's Cornflakes in a food processor fitted with the S blade—this gives you perfectly fine, even crumbs. If you don't have a food processor, use a rolling pin in a ziplock bag, but expect slightly larger pieces.
A wire cooling rack placed over a plate is essential for draining excess breading before frying. 💡
Thermometer Accuracy
An instant-read meat thermometer is non-negotiable for checking the chicken's internal temperature at 165°F. I use a ThermoWorks ThermoPop because it's fast and reliable. Without one, you risk undercooking the chicken or burning the breading.
The thermometer also helps you monitor the butter's temperature—it should be hot enough to sizzle but not smoke when the chicken hits the pan. ⚡
Sauce Thickener
The cream of chicken soup is your secret weapon for thickening the sauce, but if you prefer a roux, have a whisk and small saucepan ready. For extra richness, I sometimes add 1 tbsp butter to the sauce while it simmers.
A fine-mesh strainer helps remove any lumps if you're using pre-shredded cheese. 🥣
Serving Setup
For serving, I recommend individual ramekins for the sauce and a large platter for the chicken. If you're serving family-style, a chafing dish keeps the sauce warm and bubbly. A tongs makes it easy to serve crispy pieces without crushing the cornflake crust.
For extra presentation, add a sprinkle of fresh parsley or crushed red pepper flakes right before serving. 🌟
Nutrition facts
Frequently asked questions
Can I use cornflakes from any brand instead of Kellogg's?
The original recipe calls for Kellogg's Cornflakes because they have the perfect texture for crispy coating. Store brands often have different densities or added ingredients that prevent proper crumbling. If you must substitute, use a lightly salted variety and crush them extra fine to mimic the original's crunch.
How do I keep the cornflake crust from getting soggy?
Three key steps prevent sogginess:
- Use a wire rack to drain excess breading after coating,
- Fry in hot butter** (should sizzle immediately), and
- Keep the sauce separate until serving. Adding the sauce right before eating preserves that signature crunch. The cornflake crust stays crisp for about 20 minutes after baking.
Can I bake this instead of frying for a healthier version?
Yes! Preheat oven to 400°F and bake for 15-18 minutes on a wire rack over a baking sheet. Use 1 tbsp olive oil instead of butter for the breading. The texture will be lighter but still crispy. For extra crunch, broil for 1-2 minutes at the end. The sauce can be made separately and reheated with a splash of milk.
What's the best way to reheat leftovers?
Reheat chicken and sauce separately to maintain texture. Place chicken pieces on a baking sheet at 350°F for 5-7 minutes until crispy. Warm the sauce on the stovetop over low heat with a splash of milk to restore smoothness. Never microwave the chicken—it makes the crust rubbery.
Why does my sauce turn grainy?
Graininess usually comes from pre-shredded cheese or insufficient stirring. Use block cheddar and grate it yourself, then strain through a fine-mesh sieve. For extra smoothness, whisk in 1 tbsp butter while heating. If using cream of chicken soup, choose a brand without visible chunks. Always simmer gently to prevent lumps.