Description
A crispy, sweet, and spicy chicken dish baked to golden perfection with a cornflake coating and drizzled with a bold hot honey glaze
Ingredients
Scale
- 6 cups cornflakes, crushed (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
Hot Honey:
- 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, to taste
- Fresh thyme, cilantro, or parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Crush cornflakes into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix with parmesan, smoked paprika, onion powder, garlic powder, and salt.
- Beat eggs in a bowl, add hot sauce, and coat chicken pieces thoroughly.
- Dredge chicken in the crumb mixture, pressing to coat. For a thicker crust, dip back into egg and crumbs.
- Arrange on a baking sheet, drizzle lightly with olive oil, and bake for 20-25 minutes, flipping halfway.
- While baking, make the hot honey by warming honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt in a saucepan.
- Drizzle hot honey over baked chicken, garnish with herbs, and serve immediately.
Notes
- Adjust the cayenne pepper for more or less heat.
- Use gluten-free cornflakes for a gluten-free option.
- To reheat, bake at 350°F (175°C) for 10 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American