Ingredients
For the Crispy Chicken:
- 6 cups cornflakes (use gluten-free if needed)
- ¼ cup grated parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey Glaze:
- ½ cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper (adjust for spice preference)
- ¾ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of sea salt
- Fresh thyme, cilantro, or parsley, for garnish
Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 425°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Make the Crunchy Coating
In a food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse the mixture until it forms fine crumbs. If you do not have a food processor, place the cornflakes in a sealed zip-top bag and crush them with a rolling pin or even by stepping on them. Pour the crumbs into a shallow bowl.
Step 3: Prepare the Egg Mixture
In another bowl, beat the eggs thoroughly and add the hot sauce. Mix well until fully combined.
Step 4: Coat the Chicken
Dip each piece of chicken into the egg mixture, making sure it is fully coated. Then, dredge it through the cornflake crumbs, pressing gently so the coating sticks. For an extra-crispy texture, dip the chicken back into the egg mixture and then again into the crumbs for a double coating.
Step 5: Arrange and Bake
Place the coated chicken pieces on the prepared baking sheet, ensuring they are not touching. Lightly drizzle the tops with extra virgin olive oil to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through. To check for doneness, cut into the thickest piece; the juices should run clear, and the internal temperature should be at least 165°F.
Step 6: Prepare the Hot Honey Glaze
While the chicken is baking, make the hot honey glaze. In a small saucepan over low heat, warm the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Stir continuously until everything is well combined. Keep the sauce warm until ready to use.
Step 7: Finish and Serve
Once the chicken is fully cooked, remove it from the oven and immediately drizzle the warm hot honey glaze over each piece. Garnish with fresh thyme, cilantro, or parsley. Serve immediately for the best texture and flavor.
Notes
How to Ensure Extra Crispy Chicken
- Make sure to use cornflakes rather than regular breadcrumbs for maximum crunch. If using an alternative, panko breadcrumbs work best.
- Double-coating the chicken (dipping it twice in the egg and crumbs) creates a thicker, crispier crust.
- Drizzling olive oil before baking helps the coating crisp up without the need for deep-frying.
Avoiding Common Mistakes
- Not pressing the coating onto the chicken: If the cornflake mixture is loosely applied, it may fall off during baking. Pressing it firmly ensures a better crust.
- Overcrowding the baking sheet: Too many pieces too close together will prevent air circulation, making the coating soggy instead of crispy. Space them out for even cooking.
- Skipping the glaze: While the chicken is delicious on its own, the hot honey glaze enhances the flavor and adds the perfect balance of sweetness and spice.
Adjusting the Spice Level
- For a milder version, reduce or omit the cayenne pepper and use a sweet barbecue sauce in place of hot sauce.
- For an extra-spicy kick, increase the cayenne or use a hotter variety of hot sauce.
How to Tell if the Chicken is Cooked
- The internal temperature should reach 165°F when measured with a meat thermometer.
- The juices should run clear when the thickest part of the chicken is cut.
- The exterior should be golden brown and crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes