Crispy cornflake-crusted chicken breasts with a spiced hot honey drizzle.
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| prepPreheat oven to 425°F / 220°C | |||
| prepLine a baking sheet with parchment paper | |||
| 140 g cornflakes (use gluten free, if needed) | Pulse cornflakes, parmesan, paprika, onion powder & garlic powder until fine crumbs | Drizzle sauce over chicken, top with herbs & serve | |
| 25 g grated parmesan cheese | |||
| 1 teaspoon smoked paprika | |||
| 1/2 teaspoon onion powder | |||
| 1/2 teaspoon garlic powder | |||
| 2 large eggs, beaten | Beat eggs with hot sauce, toss with chicken to coat | Dredge chicken through crumbs, coating fully; repeat for thicker coating if desired | |
| 2 tablespoons hot sauce | |||
| 900 g chicken breast tenderloins | |||
| extra virgin olive oil, for drizzling | Place on baking sheet, drizzle with olive oil | Bake 425°F / 220°C, 20–25 min until crisp | |
| 120 ml honey | Warm honey, hot sauce, cayenne, chili powder, garlic powder, onion powder & salt | ||
| 2–3 tablespoons hot sauce | |||
| 1–3 teaspoons cayenne pepper | |||
| 3/4 teaspoon chipotle chili powder | |||
| 1/2 teaspoon garlic powder | |||
| 1/2 teaspoon onion powder | |||
| sea salt | |||
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