Description
Deliciously crispy baked chicken tenderloins coated in a crunchy cornflake and parmesan crust, flavored with smoked paprika and garlic. Topped with a spicy, sweet hot honey sauce that combines honey, hot sauce, cayenne, and smoky chipotle for a perfect balance of heat and sweetness. A flavorful and healthier alternative to fried chicken that’s baked to golden perfection.
Ingredients
Coating
- 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
Chicken
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce
- 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, to taste
To Garnish
- Fresh thyme, cilantro, or parsley
Instructions
- Preheat and prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Make the coating: In a food processor, pulse together cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until they form fine crumbs. If you don’t have a food processor, crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumb mixture to a shallow bowl.
- Coat the chicken: Beat the eggs in a bowl, then stir in the hot sauce. Add the chicken tenderloins and toss well to evenly coat them. Dredge each piece of chicken thoroughly in the crumb mixture to cover completely. For an extra crunchy coating, dip the chicken back into the egg mixture and then again into the crumbs before placing them on the prepared baking sheet. Drizzle olive oil lightly over the coated chicken pieces to help them crisp up during baking.
- Bake the chicken: Bake the coated chicken in the preheated oven for 20 to 25 minutes, or until the coating is crisp and golden and the chicken is cooked through.
- Prepare the hot honey sauce: While the chicken is baking, combine honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan. Warm the mixture over medium-low heat until well combined and heated through, stirring occasionally. If at serving time the sauce has thickened too much, reheat briefly in the microwave for about 5 seconds to loosen.
- Serve: Drizzle the warm hot honey sauce over the crispy baked chicken tenders. Garnish with fresh thyme, cilantro, or parsley for a burst of fresh herb flavor. Serve immediately and enjoy!
Notes
- For gluten-free, make sure to use gluten-free cornflakes.
- You can adjust the heat by varying the amount of cayenne pepper and hot sauce in the honey sauce.
- Double coating the chicken helps achieve a crispier and thicker crust.
- Olive oil drizzle aids in browning and crisping but omit or reduce if you want a lower-fat option.
- Use fresh herbs of your choice to garnish for additional flavor and visual appeal.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
