Description
Crispy oven-baked chicken tenderloins coated in seasoned cornflake crumbs and finished with a warm homemade hot honey sauce.
Ingredients
Scale
- 6 cups cornflakes, gluten-free if needed
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 2 large eggs
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- 2 tablespoons extra-virgin olive oil
- 1/2 cup honey
- 2 to 3 tablespoons hot sauce
- 1 to 3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pinch sea salt
- Fresh thyme, cilantro, or parsley for serving
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Add the cornflakes, Parmesan, smoked paprika, onion powder, garlic powder, and salt to a food processor. Pulse until fine crumbs form, then transfer them to a shallow bowl.
- Whisk the eggs with 2 tablespoons hot sauce in a separate bowl. Pat the chicken dry, add it to the egg mixture, and toss to coat.
- Lift each chicken tender from the egg mixture, let the excess drip away, and press it firmly into the cornflake crumbs.
- For a thicker crust, dip each coated tender back into the egg mixture and coat it with crumbs a second time.
- Arrange the chicken on the baking sheet with space between each piece. Drizzle it lightly with olive oil.
- Bake for 20 to 25 minutes, or until the coating looks crisp and the chicken reaches an internal temperature of 165°F.
- While the chicken finishes baking, combine the honey, hot sauce, cayenne, chipotle chile powder, garlic powder, onion powder, and salt in a small saucepan.
- Warm the sauce over low heat, stirring until smooth. Do not boil.
- Drizzle the warm hot honey over the baked chicken, garnish with fresh herbs, and serve immediately.
Notes
- Adjust the cayenne and hot sauce to control the heat level.
- Keep extra hot honey separate from leftover chicken so the coating stays crisp.
- Reheat leftovers uncovered at 375°F for 8 to 12 minutes or in an air fryer at 350°F for about 5 minutes.
- Use certified gluten-free cornflakes when preparing the recipe for a gluten-free diet.
- Chicken must reach an internal temperature of 165°F before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 26
- Sodium: 690
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 34
- Cholesterol: 145