Cornflake Oven Fried Chicken with Honey Mustard Apple Slaw - Lighten fried chicken and keep the flavor! Make this oven fried chicken recipe with crispy seasoned cornflake coating and honey mustard apple slaw!
Print Recipe

Cornflake Oven Fried Chicken with Honey Mustard Apple Slaw

You are going to love this crispy chicken!
Prep Time15 mins
Cook Time35 mins
Marinading time1 hr
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: apple slaw recipe, cornflake chicken recipe, oven fried chicken recipe
Servings: 6 Servings
Calories: 294.4kcal
Author: Andie Mitchell

Ingredients

Oven Fried Chicken:

  • 12 ounces boneless skinless chicken breasts ( 3 4-ounce breasts)
  • 12 ounces boneless skinless chicken thighs (3 4-ounce thighs)
  • 1 cup low-fat buttermilk
  • 1 ¼ cups crushed whole grain corn flakes cereal
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Honey Mustard Apple Slaw:

  • 2 to 3 tablespoons low-fat buttermilk start with 2 tablespoons, add a 3rd if needed for moisture
  • ¼ cup nonfat plain Greek yogurt
  • 2 tablespoons honey
  • 1 tablespoon spicy brown mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 14 ounce bag coleslaw mix (or 16-ounce )
  • 1 sweet red apple cored and finely chopped (recommended: Pink Lady or Honeycrisp)

Instructions

  • For the honey mustard apple slaw, in a medium bowl, whisk together the buttermilk, yogurt, honey, mustard, salt, and pepper. Stir in the coleslaw mix and apple. Cover and refrigerate until ready to serve. The mild acidity of the yogurt and buttermilk will cause the cabbage (the coleslaw mix) to soften and wilt, therefore releasing a good amount of its moisture. Toss the slaw thoroughly before serving, and feel free to drain any thin liquid that has pooled in the bowl before serving if you make it ahead of time!
  • In a large resealable plastic bag, combine the chicken breasts and thighs with the buttermilk, tossing to coat all of the chicken. Seal the bag and refrigerate, turning the bag once or twice if you can, for at least 1 hour and up to 24 hours.
  • Preheat the oven to 375 degrees F. Set a wire cooling rack on top of a large rimmed baking sheet and coat it with cooking spray.
  • In a large shallow dish, stir to combine the corn flakes, Old Bay, garlic powder, onion powder, salt, and pepper. Remove the chicken from the buttermilk, shaking off the excess. Discard the buttermilk. Dredge each piece of chicken in the cereal mixture, turning to coat both sides. Place the chicken breast on the prepared wire rack. Repeat the coating process with the remaining chicken pieces. Spray the chicken well with oil. Transfer the pan to the oven and bake until crispy, golden brown, and cooked through, 35 to 40 minutes.
  • Transfer the chicken to a serving platter and serve 1 piece of chicken (1 breast or 1 thigh) with about ½ cup slaw.

Notes

Nutrition Information for 1 Chicken Breast + 1/2 cup Slaw (as per nutritional card):
Calories 249.4, Total Fat 6.5g, Sat Fat g, Cholesterol 74.8mg, Carb 20.6g, Fiber 1.6g, Sugars 11.9g, Protein 25.7g
Nutrition Information for 1 Chicken Thigh + 1/2 cup Slaw:
Calories 253.4, Total Fat 7.7g, Sat Fat 0.7g, Cholesterol 94.8mg, Carb 20.6g, Fiber 1.6g, Sugars 11.9g, Protein 26g
Nutrition Information for 1 Oven Fried Chicken Breast (WITHOUT Slaw):
Calories 172.9, Total Fat 3g, Sat Fat 0.1g, Cholesterol 73.1mg, Carb 9.5g, Fiber 0.4g, Sugars 2.3g, Protein 25.3g
Nutrition Information for 1 Oven Fried Chicken Thigh (WITHOUT Slaw):
Calories 176.9, Total Fat 4.2g, Sat Fat 0.1g, Cholesterol 93.1mg, Carb 9.5g, Fiber 0.4g, Sugars 2.3g, Protein 25.6g
Nutrition Information for a Heaping 1/2 cup Slaw ONLY:
Calories 76.5, Total Fat 3.5g, Sat Fat 0.6g, Cholesterol 1.7mg, Carb 11.1g, Fiber 1.2g, Sugars 9.6g, Protein 0.4g

Nutrition

Calories: 294.4kcal | Carbohydrates: 20.6g | Protein: 25.7g | Fat: 6.5g | Saturated Fat: 1g | Cholesterol: 74.8mg | Sodium: 459mg | Potassium: 685mg | Fiber: 1.6g | Sugar: 11.9g | Vitamin A: 445IU | Vitamin C: 65.3mg | Calcium: 117mg | Iron: 3.1mg