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 (adjust for spice level)
- 1–3 teaspoons cayenne pepper (to taste)
- 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 oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a food processor, pulse cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine crumbs form.
- Beat eggs in a bowl and mix in 2 tablespoons of hot sauce.
- Dip chicken in the egg mixture, then dredge in the cornflake crumbs; double-dip for extra crunch.
- Place coated chicken on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (75°C).
- Prepare hot honey sauce by heating honey, hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a saucepan.
- Drizzle hot honey sauce over baked chicken and garnish with fresh herbs.
Notes
Use plain cornflakes for the best flavor.
Adjust the spice level in the hot honey sauce to your liking.
Make sure to preheat the oven for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg