Hot Honey Cornflake Chicken

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 243kcal

Author: Lauren

Crispy, crunchy, and seriously delicious! This Hot Honey Cornflake Chicken is baked to perfection with crunchy cornflakes, tender chicken and drizzled with my homemade hot honey sauce. It’s the easiest, tastiest 30 minute weeknight dinner!

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Ingredients

3 cups Corn Flakes (90g)
1/4 cup grated parmesan cheese (30g)
1 tsp each: salt, pepper, garlic powder, paprika
2 large eggs
2 lb. chicken tenderloins or boneless chicken breasts cut into 1/2-inch strips
Hot honey or store bought

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil (for easy clean up) and spray with nonstick cooking spray.
Pat chicken dry with a paper towel and season with a little salt.
Beat the eggs in a medium bowl until fluffy. Add the chicken tenders and toss to coat.
To a food processor, add the Corn Flakes, parmesan cheese, salt, pepper, garlic powder and paprika. Pulse until you have fine crumbs (alternatively you can crush in a large ziploc bag). Move the crumbs to a shallow bowl.
Dredge the chicken tenders through the cornflake crumbs. Use your hands to press the crumbs onto the chicken so it stays.
Place breaded chicken tenders onto the baking sheet. Gently spray the tops with cooking oil.
Bake for 15-20 minutes until chicken is cooked through (155°F internal temperature). Carryover cooking will ensure your chicken reaches 165°F and prevents overcooking.
Drizzle hot honey generously over chicken when done and enjoy!

Notes

Make sure your corn flakes are crushed very well! That will help them stick better.
Spraying the tops of the tenders with a little cooking oil helps get the coating crisp. You can also broil for a few minutes at the end.
To get tenders crispy on the top and bottom, place a wire rack on the baking sheet and place the chicken tenders on top. This will allow hot air to circulate underneath the tenders to crisp the bottoms up.

Nutrition