Baked Corn Flake Crusted Chicken


  • 8 Chicken Thighs or Breasts – best with skin left on
  • Buttermilk – about 1 cup, or enough to fill up the bottom of a large pan for coating chicken
  • 1 package of Ranch Dressing Mix
  • About 3 cups of Corn Flakes (Crushed) – I used Kellogs
  • Salt, and Pepper


  1. Preheat your oven to 350 degrees
  2. Now set out a pan, or large bowl of buttermilk – if you don’t have buttermilk, add a little squeeze of lemon juice to regular milk. Let is sit for a few minutes, and it turns to buttermilk!
  3. Whisk in your seasoning
  4. In a separate pan pour in crushed cornflakes
  5. Pour buttermilk into a shallow container, and mix in the ranch dressing packet contents
  6. Place your chicken in the milk and using tongs coat both sides
  7. Use tongs to lift the chicken out of the buttermilk, and place into the cornflakes
  8. Coat both sides
  9. Set onto a baking sheet – I used non stick foil
  10. Spoon more buttermilk mixture onto the coated chicken
  11. Sprinkle more Cornflakes onto the ranch mixture coating the chicken a second time
  12. Sprinkle chicken with salt, and pepper
  13. Set in the oven and depending on your chicken pieces bake 40+ minutes (temp in the meatiest part should read 170, meat should not be pink at the bone, and juices should run clear) Use the baking chart above to help with length of cooking time