Description
Crispy baked chicken tenders coated in cornflake-parmesan crumbs and finished with a spicy 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 and line a baking sheet with parchment paper.
- In a food processor combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt; pulse until fine crumbs, or crush in a ziplock bag; transfer the crumbs to a shallow bowl.
- Beat the eggs in a bowl, add 2 tablespoons hot sauce and the chicken, and toss well to coat.
- Dredge the chicken through the crumbs, fully covering each piece, and place on the prepared baking sheet; for a thicker coating dip the chicken back through the eggs and crumbs a second time, then drizzle with olive oil and bake 20?25 minutes until crisp all around.
- Just before the chicken is done, warm the honey, 2?3 tablespoons hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a sauce pot to make the sauce.
- Drizzle the warm sauce over the cooked chicken, top with fresh herbs, warm briefly in the microwave if the sauce thickens, and serve.
- Prep Time: 15 mins
- Cook Time: 20-25 mins