Best Chicken Ever

Best Chicken Ever

380 Reviews 12 Pics
Mae Wagner
Recipe by  Mae Wagner

“Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
  3. Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.

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Reviews (380)

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Cindy T.

Cindy T.

A few tips: The cornflakes should be finely crushed, and measure 2 cups AFTER being crushed. (This is close to 6 cups before crushing.) Also, if you put the sour cream on the chicken and refrigerate for at least an hour, the sour cream will stick to the chicken when you add the cornflakes and bake them. You will NOT need 2 cups sour cream! More like 3/4 cup. I added 1/2 pack Ranch dressing seasoning to sour cream. I also seasoned the cornflakes generously with garlic salt, onion salt and seasoned salt. My chicken breasts were large and cooked in 50 minutes. Longer than that, they probably would have been dry. I also left off the margarine and didn't need it. With these few tweaks, this was a delicious way to prepare chicken! My husband says this is his new favorite chicken dish!



My husband, the pickiest eater ever, loved this. I made some changes. I had no corn flakes so I used the new extra crunchy bread crumbs by Progresso. I mixed in about a half of a packet of Hidden Valley Ranch dressing mix to which I added some garlic powder and pepper. The last few minutes I put the chicken under the broiler to make sure it was crunchy on the outdide. It was tasty, moist and tender and best of all very simple to prepare.



This is a wonderful recipe! I make it quite often, as it is easy. I've found to avoid some of the mess, just place the chicken in the baking dish. Then spoon some sour cream over it and smooth it over. Then sprinkle the crumbs over (I use italian style bread crumbs w/some spices added by me!) and pat down. Flip them and repeat. If you use one hand for your utensil and one for the patting, you can avoid contamination. The chicken is always tender and very flavorful!

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Amount Per Serving (6 total)

  • Calories
  • 431 cal
  • 22%
  • Fat
  • 30.5 g
  • 47%
  • Carbs
  • 11.6 g
  • 4%
  • Protein
  • 27.7 g
  • 55%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet



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The Best Chicken Salad Ever


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Best Ever Chicken Casserole