Description
Juicy chicken breast tenderloins coated in seasoned cornflake and Parmesan crumbs, baked until golden and crisp, then finished with a warm sweet and spicy hot honey sauce.
Ingredients
Scale
- 6 cups cornflakes, 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
- 1/2 cup honey
- 2 to 3 tablespoons hot sauce
- 1 to 3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt, to taste
- 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 cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt to a food processor. Pulse until the mixture forms fine crumbs, then pour the crumbs into a shallow bowl.
- Beat the eggs in a separate bowl, stir in 2 tablespoons of hot sauce, add the chicken tenderloins, and toss until evenly coated.
- Let the excess egg mixture drip from each tenderloin, then press the chicken firmly into the cornflake crumbs until fully covered.
- For a thicker coating, dip each breaded tenderloin back into the egg mixture and coat it with the crumbs a second time.
- Arrange the coated chicken on the prepared baking sheet without crowding the pieces and drizzle lightly with extra-virgin olive oil.
- Bake for 20 to 25 minutes, rotating the pan halfway through if needed, until the coating is crisp and the chicken reaches an internal temperature of 165°F.
- During the final 5 minutes of baking, combine the honey, 2 to 3 tablespoons of hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan.
- Warm the hot honey over low heat, stirring until smooth. Do not let the sauce boil.
- Drizzle the warm hot honey over the baked chicken, garnish with fresh thyme, cilantro, or parsley, and serve immediately.
Notes
- Adjust the cayenne pepper and hot sauce to control the spice level.
- Use certified gluten-free cornflakes and confirm that the hot sauce and seasonings are gluten-free when preparing a gluten-free version.
- Leave space between the chicken pieces so the coating becomes crisp instead of steaming.
- Add the hot honey shortly before serving to help preserve the crunchy coating.
- Store leftover chicken and hot honey in separate airtight containers in the refrigerator for up to 3 days.
- Reheat the chicken in a 375°F oven for 8 to 12 minutes or in a 350°F air fryer for 4 to 6 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 403
- Sugar: 22
- Sodium: 690
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 32
- Cholesterol: 125