Cornflake Crusted Chicken Sandwiches- these baked chicken sandwiches are ultra crispy with tons of flavor. I like to serve them with iceberg lettuce, tomato slices, dill pickle chips, and ranch dressing on a brioche bun.
This sandwich really gives Chick-fil-A a run for the money.
Lately I’ve been obsessed with brioche buns. They are so buttery and good. I don’t think I really noticed them at the grocery store until about a year ago and now they are practically the only type of bun I buy. They are perfect with cornflake crusted chicken.
The chicken is baked instead of fried so it is much healthier, but it still has an extra-crispy coating thanks to cornflakes cereal. Cornflakes have been used as a coating for baked chicken for ions. I can remember my grandmother making cornflake-crusted chicken.
Thanks to brining, this chicken has much more flavor than the average baked cornflake chicken.
The chicken brines in a mixture of buttermilk, pickle juice, and seasonings for 1 hour. This not only adds flavor to the chicken but really helps keep it moist. Boneless chicken breasts can dry out really easily so this step is really important.
The chicken gets coated in flour, dipped back in the buttermilk mixture, and coated in crushed cornflakes and Panko crumbs. The combination of the two creates just the right crispy texture.
CORNFLAKE CRUSTED CHICKEN SANDWICHES RECIPE TIPS:
Most chicken breasts are way too big for a bun so I cut each chicken breast in half crosswise and then pound the pieces until they are even thickness.
You will need to process the cornflakes and Panko crumbs in a food processor. If you don’t have one, place them in a ziptop bag and crush them with a heavy rolling pin.
Great Sides For Serving With Cornflake Crusted Chicken Sandwiches:
- Creamy Italian Cucumber Salad
- Sour Cream and Bacon Potato Salad
- Easy Macaroni Salad
- Hawaiian Macaroni Salad
- Jalapeno Popper Corn Frito Salad
Cornflake Crusted Chicken Sandwich
Cornflake Crusted Chicken
- 2 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1/4 cup dill pickle juice
- 3 teaspoons garlic powder, divided
- 3 teaspoons onion powder, divided
- salt and pepper
- 1/2 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 3 cups cornflakes
- 1 cup Panko crumbs
- cooking spray
- 4 brioche buns
- 2 tablespoons melted butter
- 1 tomato, sliced
- shredded iceberg lettuce
- 1/4 cup Ranch dressing
- dill pickle slices
- Cut each chicken breast in half. Pound with a meat mallet until the same size as your buns.
- In a medium bowl, whisk together buttermilk, pickle juice, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper.Add chicken. Cover and refrigerate for 1 hour.
- While chicken brines, combine flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. Set aside.
- Place the cornflakes in a food processor and pulse until they are in small pieces. Transfer to a pie plate.Add Panko crumbs to food processor and pulse until the pieces are about half the size they were. Transfer to pie plate with cornflakes. Set aside.
- Remove chicken from buttermilk mixture and pat dry with paper towels.
- Remove chicken from buttermilk mixture.Coat chicken pieces in flour mixture. Submerge them back in the buttermilk mixture and then coat them with cornflake mixture. Refrigerate for 20 to 30 minutes.
- Preheat oven to 375 degrees.
- Place a wire rack inside a rimmed baking sheet. Spray rack with cooking spray. Place chicken on wire rack. Spray chicken with cooking spray.Bake for 30 to 35 minutes, or until cooked through.
- Brush insides of buns with melted butter. (Add a sprinkle of garlic powder for extra flavor.)Toast until golden.
- To assemble, layer lettuce, chicken, tomato slices and dill pickles on buns, drizzling a little ranch dressing on top of the chicken.