Description
This Baked Crunchy Maple Dijon Chicken recipe features tender chicken breast tenderloins coated in a crispy cornflake and Parmesan crust, baked to golden perfection, and served with a flavorful maple Dijon sauce. The combination of smoky paprika, chipotle chili, and a hint of hot sauce offers a spicy kick balanced by the sweetness of maple syrup, making it a delicious and easy meal perfect for weeknights or entertaining guests.
Ingredients
Scale
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
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 ensure the chicken doesn’t stick and cooks evenly.
- 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, place these ingredients in a ziplock bag and crush with a rolling pin or by stepping on the bag. Transfer the crumbs to a shallow bowl for coating the chicken.
- Coat the Chicken: In a bowl, beat the eggs and mix in hot sauce. Add the chicken breast tenderloins and toss them to coat evenly with the egg mixture.
- Dredge Chicken in Coating: Dip each chicken piece into the cornflake mixture, pressing firmly to ensure an even and thick crust. For extra crunch, dip the chicken back into the egg mixture and then again in the crumbs.
- Arrange for Baking: Place the coated chicken pieces on the prepared baking sheet and drizzle lightly with extra virgin olive oil to help them crisp up during baking.
- Bake the Chicken: Bake for 20-25 minutes or until the chicken is golden, crispy, and cooked through, reaching an internal temperature of 165°F (74°C).
- Make the Maple Dijon Sauce: While the chicken bakes, combine maple syrup, Dijon mustard, hot sauce, chipotle chili powder, onion powder, garlic powder, fresh thyme, and a pinch of salt in a small saucepan. Warm over low heat, stirring until smooth and heated through.
- Serve: Drizzle the warm maple Dijon sauce over the baked chicken and garnish with fresh thyme or parsley. If the sauce thickens, microwave it for a few seconds to loosen before serving.
Notes
- Use gluten-free cornflakes to make this recipe gluten-free.
- Adjust the amount of hot sauce in the coating and sauce to suit your preferred spice level.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a thicker crunchy crust, double dip the chicken in egg and crumbs as directed.
- The sauce can be made ahead and gently rewarmed before serving.
