Baked Crunchy Hot Honey (Print-Friendly Version)
Tender baked chicken with a crispy cornflake coating and a spicy honey drizzle.
# Ingredients You’ll Need:
→ Coating
01 -
6 cups gluten-free cornflakes
02 -
1/4 cup grated Parmesan cheese
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon garlic powder
06 -
Pinch of sea salt
→ Chicken Mixture
07 -
2 large eggs, beaten
08 -
2 tablespoons hot sauce
09 -
2 pounds chicken breast tenderloins
10 -
Extra virgin olive oil, for drizzling
→ Hot Honey Sauce
11 -
1/2 cup honey
12 -
2-3 tablespoons hot sauce
13 -
1-3 teaspoons cayenne pepper
14 -
3/4 teaspoon chipotle chili powder
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
17 -
Pinch of sea salt
→ Garnish
18 -
Fresh thyme, cilantro, or parsley
# How to Make It:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper.
02 -
Pulse cornflakes, Parmesan, smoked paprika, onion powder, garlic powder, and salt in a food processor until fine crumbs form, or crush them in a sealed bag with your foot. Transfer to a shallow bowl.
03 -
Beat eggs with hot sauce in a bowl. Add chicken tenderloins and toss until well coated.
04 -
Dip chicken pieces in cornflake crumbs to cover thoroughly. For a thicker crust, re-dip in egg mixture followed by crumbs again. Arrange on the prepared baking sheet and drizzle with olive oil.
05 -
Bake covered chicken in the oven for 20 to 25 minutes until crispy and cooked through.
06 -
While chicken cooks, warm honey, hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and salt in a small saucepan over low heat.
07 -
Drizzle hot honey sauce over the baked chicken. Garnish with fresh herbs. If sauce thickens, rewarm briefly in the microwave.
# Extra Tips:
01 -
For extra crunch, double coat the chicken by dipping twice in egg and crumb mixtures.