crunchy baked corn flake chicken

I grew up in a world of junk food ignorance. I was lucky enough (hated it at the time) to have a mom who loved to cook and didn’t believe in feeding her children junk food. The only memory I have from a mini version of me going to a fast food chain was when I was 4 and forgot my completely-and-utterly-heavily-used-square-of-a-cloth-which-once-resembled-a-pillow ‘kiki’ at KFC and had the worst tantrum of my outdated terrible twos.

It was only until way into my blissful teenage years from hell that I had my first bite into a super crunchy, deep fried piece of chicken heaven. After that, I was fiercely unstoppable. The world was my oyster. Or better said, my Wendy’s bacon mushroom melt, my Burger King’s double whopper with cheese, my KFC’s bucket of deep fried bliss. The only thing that saved me from gaining a few hundred pounds was that I was quite athletic at the time.

Moral of the story? Don’t deprive your children of enjoying junk food once in a while or I can guarantee that they will turn into little junk food addicts like myself 😉 or better yet prepare something that is equally  tasty but way healthier, like the following:

crunchy baked corn flake chicken


500 gr chicken breast, cut into bite sizes

1/2 cup mustard

1/2 teaspoon seasoned salt

1/4 teaspoon fresh ground pepper

100 gr Parmesan, grated

2 cups corn flakes, crushed

3 tbsp olive oil


Prepare two bowls. Put the mustard into the first bowl. Mix the crushed corn flakes with the Parmesan and the seasoned salt and fill the second bowl.

Dip the chicken pieces first into the mustard (one at a time) and then roll them into the corn flake mixture until fully coated (use a couple of forks or thongs to avoid turning your fingers into a complete mess).

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Preheat your oven to 220°C. Arrange the chicken bites on a lightly greased parchment paper on your baking tray. Drizzle/spray a little olive oil on each piece.

Bake for 25 minutes (or longer depending on the thickness) until crumbs are crisp and golden.

Serve the chicken bites immediately with a slice of lemon and enjoy.

Personal Notes:

  • Leave a bit of space between them so they manage to bake into crunchy perfection
  • You can use any mustard you like, whenever I prepare it for guests I like to use hot mustard to kick things up a bit
  • You may run out of mustard or corn flake mixture depending on how much you use, be prepared to refill the bowls


  1. Christina Kokkinia says:

    I am trying this wonderful recipe with a small variation: I dipped the chicken pieces into a mixture of mustard and yoghourt (and a tiny bit of paprika and dried peppermint). I’ll tell you how it turned out!

    • tatu says:

      I have tried the mustard yogurt combo before but can’t say that I preferred it. I have also halved the mustard and replaced it with mayo and although it was tasty, it was much more rich and lacked in spices. I like the sound of paprika though! What did you think?

  2. Gustavo Naslund says:

    Excellent read, I just passed this onto a colleague who was doing some research on that. And he just bought me lunch as I found it for him smile Thus let me rephrase that: Thank you for lunch!

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