Description
A quick and easy weeknight dinner featuring crispy cornflake-coated chicken with a sweet and spicy hot honey glaze.
Ingredients
Scale
- 2 lbs chicken breast (thin sliced or pounded)
- 2 cups crushed cornflakes (gluten-free if needed)
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 2 large eggs
- 1/4 cup plain Greek yogurt (or mayo)
- 1/4 cup Dijon mustard
- Olive oil spray
- 1/3 cup honey
- 1 tbsp hot sauce (adjust to taste)
- 1/2 tsp chili flakes
- Pinch of smoked paprika
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix crushed cornflakes, smoked paprika, garlic powder, onion powder, and salt in a bowl.
- Whisk eggs with yogurt and Dijon mustard in another bowl.
- Dip each chicken piece in the wet mix, then coat in the cornflake mix, pressing to adhere.
- Arrange chicken on the sheet pan. Spray tops with olive oil.
- Bake for 20–25 minutes or until golden and cooked through.
- In a small pot, warm honey, hot sauce, chili flakes, and smoked paprika. Drizzle over the baked chicken.
Notes
- For extra crispiness, broil for the last 2–3 minutes.
- Adjust hot sauce to your preferred spice level.
- Use gluten-free cornflakes if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 140mg