Description
A healthier baked alternative to fried chicken featuring a crispy cornflake coating and a spicy hot honey sauce.
Ingredients
Scale
- 6 cups cornflakes (gluten-free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
- 1/2 cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a food processor, combine cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form.
- Beat the eggs in a bowl, add hot sauce and chicken, tossing well to coat.
- Dredge chicken through the crumbs, ensuring full coverage. For a thicker coating, dip the chicken back through the eggs and crumbs a second time.
- Place the coated chicken on the prepared baking sheet and drizzle with olive oil. Bake for 20-25 minutes until crisp.
- Make the hot honey sauce by combining honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and salt in a pot. Warm gently.
- Once the chicken is done, drizzle the warm sauce over it and top with fresh herbs. Serve and enjoy!
Notes
For extra crunch, double-dip the chicken. Adjust spice levels to taste by modifying cayenne and hot sauce amounts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg