Crunchy baked chicken

    30 min

    Who knew that crushed cornflakes could work just as well as breadcrumbs for coating chicken? Try it and see for yourself!

    212 people made this

    Serves: 4 

    • 225ml soured cream
    • 2 tablespoons Dijon mustard
    • 2 cloves garlic, minced
    • 1/2 teaspoon black pepper
    • 4 skinless, boneless chicken breast fillets
    • 30g crushed cornflakes cereal
    • 1 (40g) sachet french onion soup mix
    • 3 tablespoons butter, melted

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat an oven to 200 C / gas 6. Butter a baking dish.
    2. Whisk the soured cream, Dijon mustard, garlic and pepper together in a large bowl. Add the chicken and turn to assure the breasts are well coated. Refrigerate 20 to 30 minutes.
    3. Combine the cornflakes and the dry onion soup mix in a bowl. Gently press the chicken breasts into the cornflakes mixture to coat and shake off any excess. Lie the coated breasts in the buttered baking dish. Drizzle the melted butter over the chicken.
    4. Bake in the preheated oven until the chicken is golden brown and cooked through, about 20 to 25 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (187)


    Great recipe. Good old comfort food. Smells wonderful! Very easy to make and love how the coating stays on chicken so nicely. I used 4 boneless skinless chicken breasts with total weight of 1.7 pounds. Needed about double the corn flakes called for. One other sure to really mix corn flake, onion soup combo...the onion soup wants to go to bottom of bowl and you end up having much more of it on the last pieces of chicken dipped than the first.  -  14 Aug 2009  (Review from Allrecipes US | Canada)


    This was delicious!! I made it once by the recipe word for word, another time I didn't have enough sour cream so I added some ranch dressing to the mix and it was AMAZING!!!  -  16 Dec 2009  (Review from Allrecipes US | Canada)


    This was so good! I left out the onion soup mix because my husband's not a big onion fan, but I bet it is good that way too.  -  26 Jul 2009  (Review from Allrecipes US | Canada)