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Apr 3, 2007 04:22 PM

Cornflake Chicken-How to keep the damn things on

I want to make cornflake chicken tonight. When I have made it before I couldn't get the cornflakes to stay on my bone-in chicken. I have seen recipes that call for dipping the chicken in flour and then egg wash, edgg whites, or even milk. I've also seen melted butter. One called for mayonnaise (ewwwchhh). What do you all think is the best way? Help me.

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  1. I use mayo. And it isn't gross at all. The mayo melts away as the chicken cooks, leaving it moist and adhering the cornflake crumbs pretty well.
    Although, if you can't stand mayo, I guess it wouldn't work.

    4 Replies
    1. re: QueenB

      Just stop thinking of the mayo as mayo - it's not that cold gloppy sauce you despise, it's just a clever way to get egg, oil and vinegar together so your cornflakes will stick to your chicken. If it tears you up that badly get a tiny little bottle for use in such applications as this only, and wear rubber gloves. Or something.

      BTW, the mayo/cornflakes thing works for fish even better than for chicken.

      1. re: Will Owen

        And pork chops. I use it on those more than chicken.

        1. re: Will Owen

          I don't hate mayo at all, and I understand its uses in cooking. It sounds wierd but a great peanut butter bannana isn't as good without mayo to make the sauce creamy, but I hesitated to use it on the cornflake chicken because
          a) I love honey walnut shrimp at chinese restaurants when done right, but in a lot of the dishes you can taste the mayo and its gross, and I was afraid of it turning out like that and
          b) I consider cornflake chicken a some-what healthy alternative to fried chicken, and mayo seemed to nullify the effect. Trying to watch my chelesterol a little bit.

        2. re: QueenB

          Mayo is always Mayo.. gloppy gross and for people who hate it.. there is no way we will be using it.

          For a mayo free alternative.. try buttermilk! flour then butter milk them the cornflake mix, with just a little more flour in it!

        3. I have used mayo, too, and QueenB is right, the mayo "flavor" does not stick around but the cornflakes will! I have also used melted butter, which works, too. If you dip the chicken in melted butter when the chicken is slightly cold, it will chill/harden the butter on the surface of the chicken, and then you can press the cornflakes into the butter w/out them sliding off.

          1. I use low fat sour cream or plain yogurt - coat the chicken with it, then roll in the cornflakes crumbs, then drizzle some melted butter on the chicken, then bake.

            1. I have always used a egg wash, or fork beaten egg whites.

              1. Thanks everyone, I tried my eggwash one more time (buttermilk sounded awesome, but I didn't want to run to the store again, I'll try it next time) but made sure I crushed the cornflakes to a pure crumb state. Worked very well.

                1 Reply
                1. re: crashnjive

                  Have you tried useing brushed on shortening.?