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
- 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 oven to 425°F and line a baking sheet with parchment paper.
- Blend cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and salt into fine crumbs.
- Whisk together eggs and hot sauce; coat chicken tenderloins evenly in this mixture.
- Dredge chicken in the crunchy coating; place on the baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes until crispy and cooked through.
- Combine honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and salt in a saucepan and warm on low.
- Drizzle hot honey sauce over the chicken and sprinkle with herbs before serving.
Notes
Using panko breadcrumbs with cornflakes adds extra crunch.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 12g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg