Cornflake-Coconut Crusted Baked Chicken. An easy baked chicken recipe that has the crunch of fried chicken with a healthier cornflake-coconut coating. Perfect for busy weeknights! -

Cornflake-Coconut Crusted Baked Chicken

Cornflake-Coconut Crusted Baked Chicken is crunchy and crispy on the outside and moist on the inside. It is a perfect, healthier replacement for fried chicken, full of unexpected flavor. The chicken is marinated in a tenderizing buttermilk brine and should be left there for 24 hours, and can be left for 48 hours. I suggest placing the chicken in the marinade the day before planning to cook and serve it.
Course Main Course
Cuisine American
Keyword coconut crust chicken, cornflake crust chicken, crusted roast chicken
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 8-10 chicken thighs and drumsticks
Calories 287 kcal
Author Toni Dash


  • 2 cups Buttermilk
  • 1/2 cup Sweet Onion , chopped
  • 3 small Garlic Cloves , chopped
  • 3 tablespoons Sweet Chili Sauce
  • 4-5 bone-in Chicken Thighs (1 1/4-1 1/2 pounds), rinsed
  • 4-5 Chicken Drumsticks , (1 1/4-1 1/2 pounds), rinsed
  • 1 egg , lightly beaten
  • 2 cups Cornflakes cereal , finely crushed to make 1 cup (gluten-free or regular)
  • 1/2 cup Finely Shredded Coconut , unsweetened
  • 1/2 cup Pecans , finely chopped
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper , freshly ground


  1. 24-48 hours before cooking the chicken: Combine the buttermilk, sweet onion, garlic and sweet chile sauce in a gallon zipper plastic bag. Close and shake to combine. Place chicken in the bag, squeeze out air and seal. Note: to ensure no leakage I usually place the bag in a second gallon size zipper plastic bag and seal it. Refrigerate for at least 24 hours.
  2. When ready to cook the chicken: Preheat the oven to 400 degrees.
  3. Spray a large baking dish or baking sheet with non-stick cooking spray.
  4. In a large bowl combine the cornflakes, coconut and pecans. Mix thoroughly.
  5. Place the lightly beaten egg in a bowl large enough to place a piece of chicken to coat it.
  6. Lift a piece of chicken from the buttermilk brine, allow liquid to drain back into the bag. Roll the chicken in the egg to coat. Next roll the piece of chicken in the cornflake-coconut-pecan mixture to fully coat. Place the chicken on the prepared pan.
  7. Repeat for remaining chicken thighs and drumsticks.
  8. Place in the oven for 30 minutes. Turn chicken over and bake 15 additional minutes for a total of 45 minutes.
Nutrition Facts
Cornflake-Coconut Crusted Baked Chicken
Amount Per Serving
Calories 287 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 110mg37%
Sodium 564mg24%
Potassium 380mg11%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 20g40%
Vitamin A 285IU6%
Vitamin C 2.3mg3%
Calcium 90mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.