This cornflake chicken is a remake of a nostalgic childhood favorite we used to eat all the time at my dad’s house. Back then, we used the classic boxed cornflake crumbs, but with celiac, those are off-limits thanks to the malt, so I made my own seasoned version using Nature’s Path honey’d cornflakes. The first bite brought me right back … it tasted just like I remembered and made me so happy. I used this garlicky spice blend which had the best flavors for this chicken, but you can easily swap in garlic and onion powder and any of your go-to spices to make it your own.
Gluten Free Cornflake Chicken
By: Alli Heiman | AllisAppetite
Prep Time: 10 min
Cook Time: 15 min
US Wellness Meats Shopping List: Pasture Raised Chicken Breast
Ingredients:
- 1 1/2 lb Chicken Breast, thinly sliced
- 2 cups Cornflakes, 2 cups crumbs*, a little less than 1 box made into crumbs
- 3 Tbsp Garlic² Rub – Lane’s BBQ
- 1 tsp Salt, plus more for topping
- 1 tsp Black Pepper
- 1 whole Egg
- 1/2 cup Milk
- Avocado Oil Spray
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. If using foil, spray lightly with oil to prevent sticking.
- In a small food processor, crush the cornflakes until they resemble coarse breadcrumbs, but be careful not to turn them into a powder. Pour into a medium shallow bowl and mix in garlic seasoning, salt, and pepper. Stir well to combine.
- In a separate medium shallow bowl, whisk together the egg and milk.
- Take each thinly sliced piece of chicken and dip it into the egg mixture, then coat thoroughly in the seasoned cornflake crumbs. Press gently to help the coating stick. *If your chicken isn’t already thin, place the breast flat on a cutting board and hold it steady with one hand. Using a sharp knife, carefully slice it in half horizontally to create two thinner pieces. Then cover with plastic wrap and gently pound to an even thickness, if needed.
- Place the coated chicken pieces on the prepared baking sheet, leaving space between each one for even cooking. Sprinkle a little extra salt on top of each piece.
- Bake for 12–14 minutes, or until the internal temperature reaches 165°F and the coating is golden and crisp.
- Remove from the oven and let cool for about 5 minutes before slicing. Enjoy warm!
A huge thank you to our May 2025 Featured Chef, Alli Heiman, for sharing this nostalgic Cornflake Chicken recipe! We love how this one brings a childhood favorite back to life with clean, flavorful ingredients. It’s comforting, creative, and everything we believe good food should be. For this and more, make sure to visit our US Wellness Meats Discover Blog today!
Alli Heiman is a creator, food blogger, and mom who’s been living with celiac disease for over 12 years. Alli’s cooking style focuses on quick, real-life meals with quality ingredients—because delicious food doesn’t need to be complicated. When she’s not in the kitchen, you’ll find her with her husband and daughter, reading a good book, or recharging with a kickboxing workout. Alli is passionate about ingredient transparency, supporting small farms, and empowering others on their wellness journey. Follow her for fresh gluten-free inspiration: Instagram | TikTok | YouTube | FoodSocial
