If you’re searching for a dish that perfectly balances sweet, spicy, and crunchy textures, you’ve just found it with this Baked Crunchy Maple Dijon Chicken Recipe. It’s a delightful twist on classic baked chicken, where crispy cornflake coating meets a mouthwatering maple and Dijon mustard glaze that’s bursting with flavor. The blend of smoky paprika, a touch of heat from hot sauce, and the natural sweetness of maple syrup ensures every bite is a taste sensation, making it a dish that’s both comforting and exciting.
Ingredients You’ll Need
This Baked Crunchy Maple Dijon Chicken Recipe is built on a handful of simple but essential ingredients that each add their own magic. From the hearty crunch of cornflakes to the tangy zip of Dijon mustard and the sweet warmth of maple syrup, every component plays a crucial role in crafting the perfect harmony of flavors and textures.
- Cornflakes: Using 6 cups gives the chicken that unbeatable crunchy texture; opt for gluten-free if necessary.
- Grated Parmesan cheese: Adds a subtle savory depth and helps the coating brown beautifully.
- Smoked paprika: Provides a mild smokiness that elevates the flavor profile.
- Onion powder: Delivers a gentle sweetness and enhances the overall seasoning.
- Garlic powder: Infuses the chicken coating with savory richness.
- Large eggs: Two eggs are beaten to help the coating adhere perfectly to the chicken.
- Hot sauce: Brings just the right kick of heat into the egg mixture and sauce.
- Chicken breast tenderloins: Two pounds of tender, lean protein with great texture.
- Extra virgin olive oil: A light drizzle ensures the chicken bakes to crispy perfection.
- Fresh thyme or parsley: For a burst of herbaceous freshness when serving.
- Maple syrup: 1/3 cup adds natural sweetness that pairs beautifully with Dijon.
- Dijon mustard: 1/4 cup lends tangy complexity to the sauce.
- Chipotle chili powder: Adds smokiness and a subtle heat kick to the glaze.
- Sea salt: To taste, balancing all the flavors perfectly.
- Additional spices: Onion and garlic powders used again in the sauce to echo the crust flavors.
- Fresh thyme (for sauce): One tablespoon to infuse the glaze with fragrant notes.
How to Make Baked Crunchy Maple Dijon Chicken Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). This high heat is key to creating that irresistible crunch on the outside while keeping the chicken juicy inside. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Make the Crunchy Coating
Next, pulse the cornflakes along with grated Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of sea salt in a food processor until you get a fine crumb mixture. If you don’t have a processor, no worries — place these ingredients in a ziplock bag, seal it, and crush them with a rolling pin or even your foot! Transfer this to a shallow bowl; this crunchy coating is what makes this Baked Crunchy Maple Dijon Chicken Recipe stand out.
Step 3: Coat the Chicken
In a separate bowl, beat the eggs and mix in the hot sauce. Toss your chicken tenderloins in this spicy egg wash to make sure the crispy coating sticks well. The slight heat in the egg mixture will give the chicken a subtle but exciting kick.
Step 4: Dredge for Maximum Crunch
Now, dip each piece of chicken into the cornflake crumb mixture, pressing gently to ensure full coverage. For an extra thick and crunchy crust, dip each piece back into the egg mixture and then again in the cornflake crumbs. This double dredge creates a coating that bakes up incredibly crispy. Place the coated chicken pieces on your prepared sheet.
Step 5: Drizzle with Olive Oil and Bake
To help achieve that golden finish, lightly drizzle your chicken with extra virgin olive oil. Pop the baking sheet into the oven and bake for 20 to 25 minutes until the chicken is golden, crunchy, and cooked through with an internal temperature of 165°F (74°C).
Step 6: Prepare the Maple Dijon Glaze
While the chicken is baking, whisk together the maple syrup, Dijon mustard, additional hot sauce, chipotle chili powder, garlic powder, onion powder, fresh thyme, and a pinch of salt in a small saucepan. Warm the sauce over low heat, stirring until everything is smooth and heated through. This glaze is the soul of the Baked Crunchy Maple Dijon Chicken Recipe, blending sweet, spicy, and tangy perfectly.
Step 7: Finish and Garnish
Once the chicken comes out of the oven, drizzle it with the warm maple Dijon glaze. Garnish with sprigs of fresh thyme or parsley to add a burst of color and fresh herbal aroma. If the sauce thickens while waiting, simply microwave it for a few seconds to loosen it up before serving.
How to Serve Baked Crunchy Maple Dijon Chicken Recipe
Garnishes
Fresh herbs like thyme or parsley aren’t just pretty; they bring a lively, fresh aroma that beautifully balances the rich, sweet glaze. A sprinkle of freshly cracked black pepper or a few lemon wedges on the side can also brighten the plate.
Side Dishes
This chicken pairs wonderfully with simple, comforting sides. Think creamy mashed potatoes, roasted vegetables, or a bright, crisp salad. The savory-sweet notes in the chicken offer endless pairing possibilities, so feel free to get creative! A wild rice pilaf or steamed green beans tossed in lemon garlic butter also bring tasty contrast.
Creative Ways to Present
For a fun twist, serve the chicken sliced over a bed of butter lettuce or mixed greens for a crunchy salad. Or stack tenderloins on a platter and provide extra glaze on the side for dipping. Serving it with roasted sweet potatoes accentuates the maple elements and creates a visually stunning plate perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Crunchy Maple Dijon Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To keep the coating as crispy as possible, separate the chicken from any sauce before refrigerating and add glaze fresh when reheating.
Freezing
You can freeze the cooked chicken pieces without the glaze for up to 2 months. Wrap them tightly in plastic wrap and then a layer of foil or place in a freezer-safe container. Thaw overnight in the fridge before reheating and adding the fresh glaze.
Reheating
The best way to reheat this crunchy chicken is in the oven at 350°F (175°C) for about 10-15 minutes. This helps restore the crisp texture. Avoid the microwave for reheating the chicken itself, but use it to gently warm the maple Dijon sauce if needed before drizzling over.
FAQs
Can I use chicken thighs instead of tenderloins?
Absolutely! Boneless, skinless chicken thighs will work well with this recipe and add a bit more juiciness, though they may require a slightly longer baking time.
Is the cornflake coating gluten-free?
Regular cornflakes often contain gluten, but you can use gluten-free cornflakes to make this dish safe for gluten-sensitive diets without sacrificing crunch.
How spicy is the final dish?
The heat from the hot sauce and chipotle chili powder is moderate and balanced by the sweetness of the maple syrup. You can adjust the hot sauce amounts to make it milder or spicier according to your preference.
Can I make this recipe dairy-free?
Yes, simply omit the Parmesan cheese from the coating or substitute it with a dairy-free alternative. The chicken will still be wonderfully flavorful and crunchy.
What’s the best way to get an extra crispy crust?
Make sure to double-dredge the chicken by dipping it twice in the egg mixture and cornflake crumbs, and don’t skip the olive oil drizzle before baking. High oven heat also helps achieve that perfect crunch.
Final Thoughts
This Baked Crunchy Maple Dijon Chicken Recipe is a show-stopper, combining textures and flavors that feel both familiar and exciting. It’s perfect for weeknight dinners when you want something quick but special, or for impressing guests with minimal fuss. Trust me, once you make this, it will become one of your go-to recipes for chicken. So grab those ingredients and get ready to enjoy a dish that’s crispy, tangy, sweet, and downright addictive!
Print
Baked Crunchy Maple Dijon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Baked Crunchy Maple Dijon Chicken recipe features tender chicken breast tenderloins coated in a crispy, flavorful cornflake and Parmesan crust, baked to perfection and drizzled with a warm, tangy maple Dijon sauce with smoky and spicy notes. A perfect combination of sweet, savory, and heat that makes for an easy yet impressive main dish.
Ingredients
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 Coating Mixture
- 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
Garnish
- Fresh thyme or parsley, for serving
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
- Prepare Crunchy 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 in a ziplock bag with a rolling pin or by stepping on it. Transfer crumbs to a shallow bowl.
- Coat Chicken in Egg Mixture: In a bowl, beat the eggs and stir in 2 tablespoons of hot sauce. Add the chicken breast tenderloins and toss to coat completely.
- Dredge Chicken in Coating: Dip each chicken piece into the cornflake crumb mixture, pressing gently to ensure an even coating. For a thicker crust, dip the coated chicken back into the egg mixture and then again into the crumbs.
- Arrange and Drizzle: Place the coated chicken pieces on the prepared baking sheet. Lightly drizzle extra virgin olive oil over them to help crisp the coating while baking.
- Bake Chicken: Bake in the preheated oven for 20 to 25 minutes until the chicken is golden, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
- Prepare Maple Dijon Sauce: In a small saucepan over low heat, combine maple syrup, Dijon mustard, 2-3 tablespoons hot sauce, chipotle chili powder, garlic powder, onion powder, fresh thyme, and a pinch of salt. Stir continuously until the sauce is smooth and warmed through.
- Serve: Drizzle the warm maple Dijon sauce over the baked chicken and 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 to make this recipe gluten-free.
- Adjust the amount of hot sauce in both the egg coating and the maple Dijon sauce according to desired spice level.
- For a thicker, crunchier crust, double dip chicken pieces in egg and crumb mixture.
- Baking temperature and time may vary depending on oven; always check that the internal chicken temperature reaches 165°F (74°C) for food safety.
- Fresh herbs like thyme or parsley add a bright, fresh finish but can be omitted if unavailable.
- Leftover sauce can be refrigerated and reheated before serving.
