Friday, August 15, 2014

Crispy Cholula Chicken

Crispy Cholula Chicken {Oven-Fried} - recipe by Barefeet In The Kitchen
Juicy, flavorful chicken in a spicy, crunchy crust is possible without a frying pan or a minute spent standing in front of the stove. This oven baked chicken is made crunchy with a sprinkling of an unexpected ingredient. I remember tasting chicken breaded with corn flakes years ago, but it sure didn't taste anything like this! A reader mentioned corn flake crusted chicken to me the other day and one thing led to another. I wanted to play with that idea and it turned out amazingly well.

My family couldn't guess the ingredient in the crunchy crust, and even after I told them what it was, they still didn't believe that there were corn flakes in the recipe. I've now made this chicken three times, with boneless skinless chicken breast fillets, with boneless skinless chicken thighs, and with bone-in chicken drumsticks. The chicken turns out juicy inside and crunchy outside every single time!

There is a large quantity of hot sauce in the marinade, and it provides a deep level of flavor to the chicken. Surprisingly, the hot sauce does not serve to make the chicken very spicy. The Mexican spice mix will however add a good bit of heat to the crust, so if you are leery of the heat, start with a more traditional taco seasoning and adjust the amounts for your family.

COOK'S NOTE: This recipe works great with both bone-in and boneless and/or skinless chicken pieces. If you are using a boneless chicken breast, pound it slightly to even it out a bit before marinating. Adjust the times as noted below to account for the different cuts of meat.

{Oven-Baked} Crispy Cholula Chicken
Yield: 5 servings
(printable recipe)

2-3 pounds chicken, drumsticks or thighs, or 1 1/2 pounds boneless, skinless breasts or thighs
1/3 cup olive oil
1/4 cup Cholula hot sauce or your favorite hot sauce
3 tablespoons vinegar
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups corn flakes cereal, crushed
1 - 1 1/2 tablespoons Mexican spice mix or taco seasoning mix

Place the chicken is a large gallon size Ziploc bag. In a small bowl or glass measuring cup, stir together the olive oil, hot sauce, vinegar, salt, and pepper. Pour the marinade over the chicken and seal the bag. Place in the refrigerator for 8-24 hours. Turn the bag over a time or two to ensure the meat is thoroughly coated.

When ready to cook the chicken, preheat the oven to 350 degrees. Place the corn flakes cereal in a large Ziploc bag and crush by rolling over the bag with a rolling pin. The goal is to turn the crushed flakes that are a course powder. This should only take a minute or two. Place the crumbs in a pie plate or flat bottomed bowl and stir in the taco seasoning.

Line a large baking sheet with foil and set it next to the bowl of crumbs. Remove one piece of chicken from the marinade, roll it in the crumbs to thoroughly coat it, and then place it on the baking sheet. Repeat with all the chicken. Sprinkle any remaining crumbs over the chicken. Bake bone-in chicken pieces about 1 hour until cooked through and lightly browned. (Boneless skinless chicken thighs will take about 50 minutes, boneless skinless chicken breast fillets will take about 20 minutes.) Let the chicken rest a few minutes before serving. Enjoy!

{Oven-Fried} Crispy Cholula Chicken - recipe by Barefeet In The Kitchen

ONE YEAR AGO TODAY: Cheesy Sriracha Chicken Dip
TWO YEARS AGO TODAY: Fruity French Toast
THREE YEARS AGO TODAY: Chocolate Peanut Butter Ice Cream


  1. This is basically every that I could want in a chicken. My hubby is obsessed with Corn Flakes and Cholula hot sauce and I am obsessed with the fact that I can have crispy chicken without the deep fryer. You, my friend, are a rock star. Pinned!

  2. Hi ! What can I use instead of 'Hot Sauce'. I like spicy food, but my wife's not that keen.

    1. I wouldn't recommend subbing for the Cholula in this recipe. You could use this marinade instead though and it would be delicious: or this marinade:
      Definitely reduce the spices in the crust if your wife is not a fan of the heat. Enjoy!

  3. LOVE the Cholula added in here Mary! What a fun and healthy take on crispy fried chicken!

  4. I am such a fan of Cholula and use it on my scrambled eggs all the time. My mother-in-law used to bread casseroles and chicken with corn flakes. Looks amazing!

  5. This sounds delicious. I have used corn flakes before, but not with all these seasonings. Can't wait to make me some chicken like this...Thanks, I love your recipes & watching you on TV....

  6. Sounds like a homemade version of the hot chicken that is popular at Prince's in Nashville. I have to try this.

  7. Love that you used cornflakes. This looks so tempting right now!

  8. I need to head to the grocery store and make this ASAP!

  9. Oh my, this crispy chicken looks divine!