Description
A restaurant-quality oven-baked chicken recipe with a cornflake crust and chipotle-infused honey glaze, delivering a sweet-spicy crunch without deep-frying.
Ingredients
4 boneless, skinless chicken breasts
1½ cups crushed cornflakes
1½ cups panko breadcrumbs (optional, for added crunch)
1 cup grated Parmesan cheese
2 tsp smoked paprika
1 tsp garlic powder
½ tsp cayenne pepper
¼ tsp black pepper
1 tsp salt
2 egg whites
6 tbsp chipotle hot sauce (alcohol-free)
½ cup pure honey
2 tbsp unsalted butter (for drizzling)
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper and place a wire rack on top
In a bowl, combine cornflakes, panko, Parmesan, smoked paprika, garlic powder, cayenne, salt, and black pepper
Evenly pat chicken breasts into strips if large
Season chicken evenly with salt and pepper
Whisk egg whites and chipotle hot sauce in a shallow dish
Dredge chicken strips in the seasoning mix, pressing gently to adhere
Transfer chicken to the prepared baking sheet
Bake for 22-25 minutes or until golden
In a small saucepan, warm honey slightly
Mix in 2 tbsp of baked chicken drippings (or melted butter)
Brush the hot honey glaze over the baked chicken
Bake an additional 5 minutes
Drizzle remaining glaze and butter over chicken before serving
Notes
For extra crunch: use crushed cornflakes from frozen cornflakes
Hot honey can be made ahead and stored in a sealed jar
Glaze adheres best to warm chicken
Use a wire rack for even browning
Replace Parmesan with nutritional yeast for a vegan option
- Prep Time: 15
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: American Fusion