Ingredients
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
2 large eggs, beaten
2 tablespoons hot sauce
2 pounds chicken breast tenderloins
Extra virgin olive oil, for drizzling
Hot Honey:
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
Fresh thyme, cilantro, or parsley, for serving
Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine cornflakes, parmesan cheese, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Alternatively, crush the crumbs in a ziplock bag.
Beat eggs in a bowl, add hot sauce and chicken, tossing well to coat.
Dredge chicken through the crumbs, fully covering. For a thicker coating, dip again in eggs, then crumbs. Place on baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes, until crisp.
For the sauce: Warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and a pinch of salt in a saucepot.
Drizzle sauce over chicken and top with herbs. Warm sauce if it thickens.
Prep Time: | Cooking Time: 25 minutes | Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes