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–+ servings
Cornflake Crusted Chicken Sandwich on a plate with dill pickle slices.
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Cornflake Crusted Chicken Sandwich

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.
Prep Time30 minutes
Cook Time35 minutes
Brine1 hour
Course: Lunch, Main Dish, Sandwich
Cuisine: Southern
Keyword: baked chicken
Servings: 4

Ingredients

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

Remaining Ingredients

  • 4 brioche buns
  • 2 tablespoons melted butter
  • 1 tomato, sliced
  • shredded iceberg lettuce
  • 1/4 cup Ranch dressing
  • dill pickle slices

Instructions

  • 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.

Nutrition

Calories: 676kcal