Crispy Cheddar Chicken: The Easiest Dinner You'll Ever Make

4 boneless skinless chicken breasts – You can also use thighs if you prefer dark meat, but I find that chicken breasts work perfectly for this recipe.
1 cup of crushed cornflakes – This is the key to the crispy coating! Don’t worry they won’t make the chicken taste like breakfast cereal; they’re just perfect for creating that crunchy, golden crust.
1 cup of shredded cheddar cheese – The sharper the better. It melts beautifully and adds that cheesy flavor we all crave.
½ cup of grated Parmesan cheese – This is for a little extra flavor and to help the coating stick.
1 teaspoon of garlic powder – A must for that savory aromatic base.
1 teaspoon of onion powder – Adds just the right amount of depth to the flavor.
½ teaspoon of paprika – Totally optional but it adds a subtle smokiness and a nice bit of color to the chicken.
Salt and pepper to taste – Because every recipe needs a little seasoning.
½ cup of mayonnaise – You might be skeptical about using mayo but trust me, it works wonders. It helps the chicken stay juicy and moist while making sure the crust sticks.

The first thing you want to do is preheat your oven to 400°F (200°C). While the oven is heating up, prep your chicken breasts. If your chicken is on the thicker side, I recommend butterflying it. This means slicing the chicken in half horizontally, but not all the way through. You just want to create thinner, more even pieces. This will help the chicken cook faster and more evenly, and it makes the coating stick better.
Once the chicken is prepped, season it with a little salt and pepper. I like to season both sides of the chicken to make sure it’s flavorful all around.

Now it’s time for the crispy coating! Grab a shallow bowl and mix together the crushed cornflakes, shredded cheddar cheese, Parmesan, garlic powder, onion powder, and paprika. Give it a good stir to combine everything evenly. This is the part where the magic happens, so make sure all those little cornflake crumbs are evenly coated in cheese and spices.
In another shallow bowl, spread the mayonnaise. I know, mayonnaise might seem like an odd choice, but trust me—it’s the secret to keeping your chicken juicy while giving the crust something to cling to.

Here’s where the fun starts. Take each chicken breast and dip it into the mayonnaise, making sure it’s evenly coated. Once that’s done, transfer the chicken into the cornflake mixture. Gently press the coating onto the chicken to make sure it sticks. You want a nice, thick coating of the cheesy cornflake mixture. Repeat this for each piece of chicken until they’re all coated.
Once they’re ready, place the chicken on a baking sheet lined with parchment paper. This makes cleanup a breeze, plus it helps the chicken cook evenly without sticking.

Now it’s time to let the oven work its magic. Bake the chicken in the preheated oven for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). The coating should be golden brown and crispy by the time it’s done. If you want to double-check the doneness, a meat thermometer works wonders here.
If you’re looking for an extra crispy crust, you can place the chicken under the broiler for the last 2-3 minutes. Just keep a close eye on it to avoid burning.

Once the chicken is done, take it out of the oven and let it rest for a few minutes. This helps the juices redistribute, ensuring your chicken is tender and juicy. Then, slice it up, serve it with your favorite sides, and enjoy! You’ll be amazed at how such simple ingredients can come together to create something so delicious.