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.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Transfer to a shallow bowl.
- Beat the eggs, add hot sauce and chicken, and coat well. Dredge the chicken in the crumbs, place on the baking sheet. For a thicker coating, repeat the process. Drizzle with olive oil. Bake for 20-25 minutes.
- Before the chicken finishes, make the sauce. Warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and salt in a pot.
- Drizzle the warm sauce over the chicken. Top with herbs. Reheat sauce if needed. Serve.
Notes
- Use gluten-free cornflakes if needed.
- Double-coating gives extra crispiness.
- Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg