Description
A delightfully crispy, oven-baked chicken coated in a crunchy cornflake‑Parmesan crust, then drenched in a sticky hot‑honey glaze—spicy, sweet, and irresistibly golden, perfect for a crowd‑pleasing weeknight dinner!
Ingredients
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For the Chicken Coating:
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6 cups cornflakes (gluten‑free if needed)
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¼ cup grated Parmesan cheese
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1 tsp smoked paprika
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½ tsp onion powder
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½ tsp garlic powder
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2 large eggs, beaten
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2 tbsp hot sauce
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2 lb chicken breast tenderloins
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Extra virgin olive oil, for drizzling
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For the Hot Honey Glaze:
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½ cup honey
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2–3 tbsp hot sauce (adjust for heat preference)
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1–3 tsp cayenne pepper (to taste)
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¾ tsp chipotle chili powder
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½ tsp garlic powder
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½ tsp onion powder
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Sea salt, to taste
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Fresh thyme, cilantro, or parsley, for serving
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Instructions
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Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
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In a food processor, blend cornflakes, Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until coarse crumbs form. (Alternatively, crush cornflakes in a ziplock bag with a rolling pin.)
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Beat eggs in a bowl, add 2 tbsp hot sauce, and whisk until combined.
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Dip chicken tenderloins in the egg mixture, then dredge in the cornflake crumb mixture. For extra crunch, double‑dip.
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Place coated chicken on the baking sheet. Drizzle lightly with olive oil and bake for 20–25 minutes, flipping halfway, until golden and cooked through.
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While chicken bakes, prepare glaze: gently warm honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan until smooth.
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Drizzle the warm hot honey glaze over the baked chicken, garnish with fresh herbs, and serve immediately.
Notes
For extra crispy coating, double‑coat chicken.
Use gluten‑free cornflakes for dietary needs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American