My grandmother always made this crunchy sunday dinner staple when we visited in the spring. Just 3 ingredients for the juiciest bite you will ever have.

This oven baked 3-ingredient crispy corn flake chicken is my pared-down version of the crunchy Sunday dinner my grandmother made every spring when we visited. She swore by corn flakes for the crust because they stayed shatteringly crisp while the chicken underneath stayed incredibly juicy. With just chicken, plain corn flakes, and salted butter, you get that same nostalgic, golden-brown coating without any fuss—perfect for busy weeknights when you still want something that feels a little special.

I like to serve this crispy corn flake chicken with simple, spring-inspired sides: roasted asparagus or green beans, a light green salad with a bright vinaigrette, and maybe some mashed or roasted potatoes to soak up the buttery juices. It also works beautifully with coleslaw and corn on the cob if you’re leaning into a more casual, picnic-style spread. Leftovers are great sliced over salads, tucked into sandwiches, or wrapped in a tortilla with crunchy lettuce and a drizzle of your favorite dressing.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 medium pieces)

Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a bit of the melted butter or a neutral cooking spray.

Pat the chicken breasts dry with paper towels. This helps the butter cling to the surface and keeps the coating from sliding off as it bakes.

Place the corn flakes in a large zip-top bag or a mixing bowl. Crush them with your hands or the bottom of a measuring cup until you have coarse crumbs with some small flakes still visible. You want a textured mix, not fine powder, for maximum crunch.

Pour the melted salted butter into a shallow dish. Working with one piece of chicken at a time, dip the chicken into the melted butter, turning to coat all sides. Let any excess drip off back into the dish.

Transfer the butter-coated chicken to the crushed corn flakes. Press the crumbs firmly onto all sides of the chicken so they adhere in a thick, even layer. If needed, sprinkle extra crumbs over bare spots and press again.

Arrange the coated chicken breasts on the prepared foil-lined baking sheet, leaving a little space between each piece so the hot air can circulate and crisp the coating.

Drizzle or spoon any remaining melted butter over the tops of the coated chicken for extra flavor and browning.

Bake on the center rack for 20–25 minutes, or until the coating is deep golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of a breast.

Let the chicken rest on the baking sheet for 5 minutes before serving. This helps the juices redistribute so every slice stays moist. Use tongs to lift each piece from the pan—the foil will catch any browned bits and drips, keeping the coating intact and crisp.

For a bit more flavor without adding extra main ingredients, you can play with what you already have on hand. If you keep seasoned salts or pepper on your counter, you can lightly sprinkle them over the chicken before dipping it in butter, or stir a pinch into the melted butter itself. A small amount of black pepper, paprika, or garlic powder (if you consider pantry spices as free add-ons) works nicely without changing the spirit of the three-ingredient recipe. You can also swap in chicken tenders instead of full breasts; they’ll cook faster, usually in 12–15 minutes, and are great for kids or for serving over salads. If you prefer dark meat, boneless, skinless chicken thighs stay especially juicy but may need a few extra minutes in the oven, so check with a thermometer. For extra crunch, avoid overcrowding the pan; if the pieces are too close, the coating can steam instead of crisp. If you’d like to make this ahead, you can coat the chicken and refrigerate on the tray for up to a few hours before baking—just cover loosely and bake straight from the fridge, adding a couple of minutes to the cook time. Food safety notes: Always start with fresh or properly thawed chicken kept refrigerated at or below 40°F (4°C). Use a separate cutting board and knife for raw poultry, and wash your hands, utensils, and any surfaces that contact raw chicken with hot, soapy water. Never reuse leftover butter from dipping raw chicken unless it is fully cooked in the oven on the chicken itself. Confirm doneness with an instant-read thermometer; the chicken must reach 165°F (74°C) in the thickest part. Refrigerate leftovers within 2 hours and reheat until hot all the way through before eating.