Description
A fiery, sweet, and crispy oven-baked chicken dish with a cornflake crust and house-made hot honey glaze. Achieve deep-fried texture without excess oil using high-heat baking. Juicy interiors, golden-brown exterior, and bold sweet-spicy flavor.
Ingredients
6 cups cornflakes, gluten-free certified if required
1/4 cup finely grated parmesan cheese
2 pounds chicken tenderloins (or chicken breast strips)
2 large eggs, room temperature
1/2 cup honey
1 tablespoon cayenne pepper
1 tablespoon chipotle powder (or minced chipotles)
2 tablespoons olive oil
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a food processor, pulse cornflakes until desired crumb texture is achieved. Transfer to a bowl and stir in parmesan cheese.
In a separate bowl, whisk together eggs, 1 tbsp hot sauce (optional), and a pinch of salt.
Dredge chicken tendrils in the egg mixture, shaking off excess. Press into the cornflake-parmesan blend to fully coat.
Place on the baking sheet and drizzle with olive oil.
Bake for 25 minutes, turning halfway for even browning.
In a separate bowl, mix honey, cayenne, and chipotle powder to create the glaze.
Remove chicken from oven and immediately drizzle with the hot honey glaze. Serve warm.
Notes
For gluten-free adaptation, use certified gluten-free cornflakes.
Use canned chipotle peppers (spicy) as an alternative to powder; adjust to taste.
Let chicken rest 2-3 minutes after baking for optimal juiciness.
Hot sauce can be omitted if avoiding added spices, though it enhances flavor depth.
- Prep Time: 15
- Cook Time: 25
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 chicken tenderloin
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg