Description
A delicious twist on traditional fried chicken that’s baked for a healthier alternative. Crispy cornflake coating with a spicy-sweet hot honey sauce.
Ingredients
Scale
- 6 cups cornflakes (use 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. Line a baking sheet with parchment paper.
- Combine cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt in a food processor and pulse until fine crumbs.
- Beat the eggs in a separate bowl and mix in hot sauce. Coat the chicken tenderloins in the egg mixture.
- Dredge the chicken in the cornflake mixture, ensuring it is well covered. Place on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, turning halfway through, until crispy and cooked through.
- In a small saucepan, combine honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of salt. Warm over low heat.
- Once chicken is done, drizzle hot honey sauce over the chicken and garnish with fresh herbs.
Notes
For gluten-free, use gluten-free cornflakes. Store leftovers in an airtight container for up to 3 days and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
Keywords: chicken, baked, hot honey, gluten-free, crispy