My aunt brought this to every Sunday picnic back in the day. Just 3 ingredients and it stays perfectly crispy every single time.

This oven baked 3-ingredient crispy cornflake chicken is straight out of my Midwestern childhood playbook—the kind of thing an aunt would bring to every Sunday picnic and set down in a foil-lined pan. It’s wonderfully practical: just chicken, a tangy binder, and crushed cornflakes that bake up shatteringly crisp and stay that way even after a ride in the car or a rest on the table. No frying, no complicated marinades, just classic comfort with a crunchy, golden crust and juicy white meat underneath.

Serve this crispy cornflake chicken warm right from the foil-lined pan with simple picnic-style sides: a vinegar or mayo-based coleslaw, potato salad, corn on the cob, or a crisp green salad. It’s also great with classic dipping sauces like honey mustard, barbecue sauce, or ranch. For a heartier dinner, pair with roasted vegetables and mashed or roasted potatoes. Leftovers make excellent cold chicken for next-day lunches, tucked into sandwiches or sliced over a big salad.

Servings: 4

2 pounds boneless, skinless chicken breasts (about 4 large 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 thin film of oil or nonstick spray so the coating doesn’t stick.

Pat the chicken breasts dry with paper towels. If the breasts are very thick, slice them horizontally to make cutlets about 1/2 to 3/4 inch thick so they cook evenly and stay juicy.

Place the mayonnaise in a shallow bowl. This will act as both a flavor booster and the glue that holds the cornflake coating in place.

Add the cornflakes to a large zip-top bag and lightly crush them with your hands or the bottom of a measuring cup until you have coarse crumbs with some small flakes remaining. Pour the crushed cornflakes into a second shallow dish.

Working with one piece of chicken at a time, coat all sides generously in mayonnaise, using a spoon or your fingers to spread it into an even layer. Let any excess drip back into the bowl.

Press the mayonnaise-coated chicken into the crushed cornflakes, turning and pressing firmly so the crumbs adhere in a thick, even crust. Gently shake off any loose crumbs and place the coated chicken on the prepared foil-lined baking sheet.

Repeat with the remaining chicken pieces, spacing them slightly apart on the baking sheet so hot air can circulate and crisp the coating.

Bake on the middle rack for 20 to 25 minutes, or until the cornflake coating is deep golden brown and the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. Avoid overbaking to keep the meat juicy.

Let the chicken rest on the baking sheet for 5 minutes. This short rest helps the juices settle and the crust stay attached. Use a spatula to lift each piece, revealing the juicy white meat under the crunchy coating, and serve directly from the foil-lined pan.

If you’d like a little more flavor but still want to keep the spirit of the three-ingredient recipe, you can choose one of the existing ingredients and use a flavored version: try a seasoned or olive oil mayonnaise, or a honey or cinnamon-cornflake cereal for a subtle sweet-salty twist (note that sweetened cereal will brown faster, so keep an eye on the oven). For a slightly lighter version, use plain Greek yogurt in place of part of the mayonnaise, keeping in mind it may not stay quite as crisp for as long. You can also swap boneless, skinless chicken thighs for the breasts; they’re more forgiving and stay very moist, though they may need a few extra minutes in the oven. To make smaller pieces for a crowd, cut the chicken into strips or nuggets, reduce the bake time, and start checking for doneness around 12 to 15 minutes. For food safety, always handle raw chicken with care: use a separate cutting board and utensils, wash your hands thoroughly after touching raw poultry, and never reuse plates or tools that have come into contact with raw chicken unless they’ve been washed in hot, soapy water. Cook chicken to an internal temperature of 165°F (74°C) and refrigerate leftovers within 2 hours in a shallow container; reheat in a hot oven to help the coating crisp back up.