Description
This Baked Crunchy Maple Dijon Chicken recipe offers a perfectly crispy, flavorful chicken coated with a seasoned cornflake crust and topped with a sweet and tangy maple Dijon sauce. A delightful combination of spicy, smoky, and sweet notes that pairs wonderfully with fresh herbs, making it an easy and satisfying meal for four in just 40 minutes.
Ingredients
Scale
Crunchy Coating
- 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
- Sea salt, to taste
Chicken
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Maple Dijon Sauce
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 2-3 tablespoons hot sauce
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh thyme
- Sea salt, to taste
For Garnish
- Fresh thyme or parsley
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
- Prepare Coating: In a food processor, pulse cornflakes, Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine crumbs form. Alternatively, crush these ingredients inside a ziplock bag. Transfer this mixture to a shallow bowl.
- Coat the Chicken: In a separate bowl, beat the eggs and mix in 2 tablespoons of hot sauce. Add the chicken tenderloins and toss to coat evenly.
- Dredge Chicken: Dip each piece of chicken into the cornflake mixture, pressing firmly to ensure the crumbs stick well. For extra crunch, dip the chicken back into the egg mixture, then again in the cornflake crumbs.
- Arrange and Drizzle: Place the coated chicken pieces evenly on the prepared baking sheet and lightly drizzle with extra virgin olive oil to promote browning and crispiness while baking.
- Bake: Bake in the preheated oven for 20-25 minutes or until the chicken is golden, crispy, and reaches an internal temperature of 165°F (74°C).
- Prepare Maple Dijon Sauce: While the chicken bakes, combine maple syrup, Dijon mustard, additional hot sauce (2-3 tablespoons), chipotle chili powder, onion powder, garlic powder, fresh thyme, and a pinch of salt in a small saucepan. Warm over low heat, stirring occasionally until the sauce is smooth and heated through.
- Serve: Drizzle the warm maple Dijon sauce over the baked chicken. Garnish with fresh thyme or parsley. If the sauce thickens before serving, microwave it for a few seconds to loosen.
Notes
- Use gluten-free cornflakes if a gluten-free option is desired.
- Adjust the amount of hot sauce in the coating and sauce to control the heat level.
- For a thicker crust, double dip the chicken in egg and coating mixture.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- The sauce can be prepared in advance and gently reheated before serving.
