Description
A incredibly crunchy, sweet, and spicy chicken dinner featuring a cornflake crust and a homemade hot honey glaze.
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 (for sauce)
1–3 teaspoons cayenne pepper
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder (for sauce)
1/2 teaspoon onion powder (for sauce)
Sea salt to taste
Fresh thyme, cilantro, or parsley for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Pulse cornflakes, parmesan, and spices in a food processor until fine crumbs form.
- Whisk eggs and hot sauce in a bowl; add chicken and coat thoroughly.
- Dredge chicken through crumbs to coat; for extra crunch, repeat egg and crumb dip.
- Place on baking sheet, drizzle with olive oil, and bake for 20-25 minutes.
- While chicken bakes, whisk honey and sauce spices in a small pot over low heat until warm.
- Drizzle warm glaze over baked chicken and garnish with fresh herbs.
Notes
- Use a wire rack on the baking sheet for even crispier results.
- Adjust cayenne pepper based on your heat preference.
- Leftovers reheat best in an air fryer.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2-3 tenders
- Calories: 403 kcal
- Sugar: 24g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg