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
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 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.
