Description

Crispy baked chicken coated in a seasoned cornflake‑Parmesan crust, baked until golden and drizzled with a sweet‑spicy hot honey glaze. Loaded with flavor and crunch, this crowd‑pleasing dish is perfect for weeknight dinners or party platters.

Ingredients

For the Crispy Chicken:

6 cups cornflakes (gluten‑free if needed)
¼ cup grated Parmesan cheese
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
pinch of salt
2 large eggs, beaten
2 Tbsp hot sauce
2 lb chicken breast tenderloins
extra virgin olive oil, for drizzling

Hot Honey Glaze:

½ cup honey
2–3 Tbsp hot sauce
1–3 tsp cayenne pepper (adjust to taste)
¾ tsp chipotle chili powder
½ tsp garlic powder
½ tsp onion powder
pinch of sea salt
fresh thyme, cilantro, or parsley, for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Crush the cornflakes into fine crumbs and mix with Parmesan, paprika, onion powder, and garlic powder.
In a separate bowl, whisk together eggs and hot sauce.
Dip each chicken tenderloin into the egg mixture, then coat in the cornflake mixture, pressing to adhere.
Place chicken on the prepared baking sheet and drizzle lightly with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
While the chicken bakes, warm the honey in a saucepan. Stir in hot sauce, cayenne, chipotle powder, garlic powder, onion powder, and a pinch of sea salt.
Remove chicken from oven and drizzle with hot honey. Garnish with fresh herbs and serve immediately.

Notes

For extra crispy chicken, double-dip: coat in egg and crumbs twice.

Use a wire rack to prevent soggy bottoms.

Adjust the level of spice in the honey glaze to your preference.

Leftovers can be reheated in an oven or air fryer to maintain crunch.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American