Cornflake-Crusted Chicken With Purple Slaw


Meet your new favorite way to cook chicken: thin-yet-juicy chicken coated with crispy cornflakes. Serve with purple slaw for a delicious dinner.

Overhead View of Cornflake-Crusted Chicken With Purple Slaw on White Plate
Photo: Caitlin Bensel
Hands On Time:
25 mins
Total Time:
50 mins

Cutting chicken breasts open like a book creates more surface area, which you'll bathe in a buttermilk-mayonnaise bath. This makes the meat even more tender and allows the crunchy cereal to adhere evenly. While the chicken bakes, stir together a coleslaw-style cabbage salad with enough pickle brine to balance the rich meat. It's an easy, crowd-pleasing meal that will be a regular favorite. If leftovers survive, sandwich the chicken and slaw between rolls for a great lunch treat.


  • 4 6-ounce boneless, skinless chicken breasts

  • Cooking spray

  • ¾ cup whole buttermilk

  • ½ cup mayonnaise

  • 6 cups cornflakes, crushed (about 2 cups)

  • ¾ teaspoon kosher salt, divided

  • 4 cups thinly sliced purple cabbage (from 1 cabbage)

  • ½ cup chopped dill pickles, plus 1 Tbsp. pickle juice

  • 2 tablespoons chopped fresh dill

  • 2 teaspoons fresh lemon juice (from 1 lemon)


  1. Preheat oven to 400 F. Slice chicken breasts horizontally, cutting to, but not through, other side. Open chicken like a book. Transfer to a large bowl.

  2. Place a wire rack on a rimmed baking sheet; coat with cooking spray. Whisk buttermilk and mayonnaise in a large bowl. Pour ¾ cup buttermilk mixture over chicken and turn chicken until evenly coated. Place cornflakes in a large, shallow dish. Working with 1 breast at a time, remove from buttermilk mixture. Let excess drip off and transfer to cornflakes in dish. Coat chicken with cornflakes, pressing to adhere. Transfer coated chicken to wire rack; top chicken with cooking spray.

  3. Bake chicken until golden and a thermometer inserted in thickest portion registers 165 F, 35 to 40 minutes. Sprinkle with ¼ teaspoon salt.

  4. Meanwhile, stir cabbage, pickles and pickle juice, dill, lemon juice, and remaining ½ teaspoon salt into remaining buttermilk mixture. Chill until ready to serve. Serve slaw alongside chicken.

Nutrition Facts (per serving)

543 Calories
22g Fat
43g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 543
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 20%
Cholesterol 137mg 46%
Sodium 1131mg 49%
Total Carbohydrate 43g 16%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 44g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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