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About This Recipe
If your new year’s resolution was to start eating more meals at home, you will definitely want to add this sheet pan cornflake chicken dinner to your list! Made with chicken strips coated in crunchy cornflakes and baked to golden perfection alongside tender vegetables, this dinner feels so indulgent but is a balanced, healthy meal.
The best part about this meal? Minimal cleanup! Having everything bake on one single sheet makes this meal so easy. Whether you’re cooking for the family or meal prepping for the week, this recipe is sure to become a family favorite!
For more easy dinner recipes, make sure to try my meal prep breaded chicken, hot honey cornflake chicken or healthy chicken schnitzel!
Why You’ll Love This Cornflake Chicken Recipe
- Crispy perfection: The cornflake crust gives the chicken the most delicious crispy, crunchy texture! Perfect for satisfying any fried chicken craving in a healthier (less messy) way!
- One pan meal: No need for multiple pots and pans. Cook everything on one single sheet pan, making cleanup a breeze!
- Quick & easy: Just coat the chicken, toss the veggies, and put it all in the oven. In under an hour, you’ll have a hearty, delicious weeknight dinner!
- Family-friendly: This crispy cornflake chicken is guaranteed to be a hit with the whole family! Even picky eaters will love it!
- Healthy comfort food: While it has all the comforting qualities of a classic fried chicken, using cornflake crumbs and baking instead of frying makes it a lighter alternative without sacrificing taste or texture.
- Potatoes: I love using petite, red potatoes for this sheet pan recipe. The starch content in the red potatoes helps them get nice and crispy when roasted in the oven. You can also use yukon gold potatoes or any potatoes of choice. Just note, if using a different kind of potato the cook time may vary just a bit.
- Olive oil: or your favorite cooking oil.
- Ranch seasoning: You can sub the ranch seasoning mix with any blend of seasonings you prefer.
- Cornflakes: Cornflakes help make these chicken tenders extra crispy and flavorful compared to using regular or panko bread crumbs. Make sure your corn flakes are crushed VERY well! That will help them stick better.
- Parmesan cheese: I highly recommend using freshly grated! You can also omit the cheese if making dairy-free.
- Eggs: The egg is used to bind the cornflakes to the chicken tenders and make sure it sticks.
- Chicken tenderloins: You can also use boneless skinless chicken breasts cut into 1/2-inch strips.
- Green beans: Make sure to wash and trim your fresh green beans. If using frozen green beans, I would recommend just cooking according to package directions and serving alongside your potatoes and chicken.
- To make dairy-free: Instead of ranch seasoning, use 1 tsp of each: salt, garlic powder, onion powder. Also, omit parmesan cheese.
- To make gluten-free: Use gluten-free Cornflakes.
- Dipping sauces: Dip these crunchy chicken tenders in hot honey sauce, bbq sauce, honey mustard, regular hot sauce, ranch or your favorite dipping sauce!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Line a baking sheet with foil if desired for easy clean up. Grease well with cooking spray. Add potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat, then season with 1 tablespoon ranch seasoning mix and a sprinkle of salt. Toss again then spread out. Bake for 10 minutes.
2. Meanwhile, get the chicken ready. Add the Corn Flakes, parmesan cheese and 2 tablespoons ranch seasoning to a food processor. Pulse until you have fine crumbs (alternatively you can crush in a large ziploc bag). Transfer to a shallow bowl to dip the chicken.
3. Beat the eggs in a large bowl. Pat the chicken dry with a paper towel and season with a little salt. Then place in the bowl and toss with the beaten eggs. Allow excess egg to drip off, then dredge chicken through the Corn Flake mixture and place on the sheet pan. Gently press the corn flakes crumb mixture onto the chicken with your fingertips to help it stay.
4. Add the green beans to the sheet pan with the potatoes and drizzle with one tablespoon of olive oil. Toss the veggies to coat then sprinkle with remaining ranch seasoning and a little salt and toss again.
5. Push veggies to the outer rim of the baking sheet and place the chicken tenders in the middle.
6. Bake for about 15-18 minutes more, until chicken is cooked through. Serve with your favorite dipping sauce and enjoy!
To store: Store leftover cornflake chicken, potatoes and green beans in an airtight container in the refrigerator 3-4 days. To help crisp everything back up, I recommend reheating in the oven or air fryer.
To freeze: Let chicken cool completely then transfer to a freezer bag and freeze for up to 2 months.
Helpful Tips
- Crushed cornflakes: Make sure your corn flakes are crushed very well! Fine corn flake crumbs will stick to the chicken better.
- Cooking oil: Spraying the tops of the tenders with a little cooking oil helps get the coating crisp. You can also broil for a few minutes at the end.
- Wire rack: To help get the tenders crispy on the top and bottom, you can place a wire rack on the baking sheet and place the chicken tenders on top. This will allow hot air to circulate underneath the tenders to crisp the bottoms up.
- Don’t overcrowd: Make sure to not overcrowd your sheet pan with the chicken, potatoes and green beans. Having ample space in between everything will ensure the hot air is able to properly circulate to make sure it gets crispy. If you need to, use two sheet pans.
- Crispy tenders: If you love extra crispy baked chicken, you can do a double coat of the cornflake coating for extra crunch!
Can I use breadcrumbs instead of cornflakes for this crispy corn flake chicken recipe?
Corn flakes help make these chicken tenders extra crispy and flavorful compared to using regular or panko bread crumbs. They provide more crunch than what you’d get with regular breadcrumbs. If you have regular or panko breadcrumbs, you can try this breaded chicken or panko chicken nuggets.
Can I cook this recipe in the air fryer?
Yes, to cook these cornflake chicken tenders and potatoes in the air fryer just preheat the air fryer to 400F. Spray with nonstick cooking spray and cook for 12-15 minutes, or until cooked through. Halfway through, add your green beans. Most air fryers will probably be too small to cook everything together so you will probably have to cook this recipe in batches as to not overcrowd your air fryer basket.
What type of potatoes should I use for this recipe?
I love using the petite red potatoes for this sheet pan meal. The red potatoes get nice and crispy roasted in the oven. You can also use the petite yukon gold potatoes or white potatoes. Just note that the cooking time may vary slightly for different kinds of potatoes.
Can I use frozen green beans for this recipe?
If you want to use frozen green beans for this recipe, you can just cook according to the package instructions then serve alongside your chicken and potatoes.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Sheet Pan Cornflake Chicken Dinner
Ingredients
- 10 oz. petite red potatoes quartered
- 1 Tbsp olive oil (15g) divided
- 1- oz. packet ranch seasoning mix divided
- 2 cups Corn Flakes (60g)
- 1/4 cup grated parmesan cheese
- 2 large eggs
- 1 lb. boneless chicken tenderloins ~8 tenders
- 12 oz. fresh green beans trimmed
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Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil if desired for easy clean up. Grease well with cooking spray.
- Add potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil. Toss to coat, then season with 1 tablespoon ranch seasoning mix and a sprinkle of salt. Toss again then spread out. Bake for 10 minutes.
- Meanwhile, get the chicken ready. Add the Corn Flakes, parmesan cheese and 2 tablespoons ranch seasoning to a food processor. Pulse until you have fine crumbs (alternatively you can crush in a large ziploc bag). Transfer to a shallow bowl to dip the chicken.
- Beat the eggs in a large bowl. Pat the chicken dry with a paper towel and season with a little salt. Then place in the bowl and toss with the beaten eggs. Allow excess egg to drip off, then dredge chicken through the Corn Flake mixture and place on the sheet pan. Gently press the corn flakes onto the chicken with your fingertips to help it stay.
- Add the green beans to the sheet pan with the potatoes and drizzle with one tablespoon of olive oil. Toss the veggies to coat then sprinkle with remaining ranch seasoning and a little salt and toss again.
- Push veggies to the outer rim of the baking sheet and place the chicken tenders in the middle.
- Bake for about 15-18 minutes more, until chicken is cooked through. Serve with your favorite dipping sauce and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
