Remove skin, if any, from chicken pieces. If working with large chicken breasts, cut in half lengthwise for faster cooking time. Trim any excess fat.
In a medium bowl, crush cornflakes.
In a second medium bowl, mix flour, salt, and black pepper.
In a third medium bowl, add eggs and milk. Beat with a fork.
Dip each chicken piece into flour, then egg mixture, then cornflakes. Each piece should be fully coated with flakes.
Coat baking sheet with non-stick cooking spray. Place chicken pieces on sheet, evenly spaced. Spray pieces lightly with cooking spray.
Bake for 20-25 minutes, or until internal temperature reaches 165°F.
Video
Notes
For extra flavor, add ½ to 1 teaspoon of spices, such as paprika, chili powder, dried thyme, rosemary, or oregano, to salt and pepper to season chicken.
For lowest price, use a whole chicken and cut into parts.
To crush cornflakes easily, place in bowl and crush using the bottom of a measuring cup. Or, place in a large zip-top plastic bag and crush using your fists or the bottom of a measuring cup.
If using bone-in chicken, adjust cooking time to 35-40 minutes. Be sure it still reaches a safe internal temperature of 165°F. If cornflake crust starts browning too much before chicken is fully cooked, cover loosely with aluminum foil.
Serve with a colorful vegetable or fruit side dish.