Ingredients
Meat
• 2 lbs Chicken breast tenderloins
Produce
• 3/4 tsp Chipotle chili, powder
• 1 tsp Onion powder
• 1 tsp Powdered garlic
• 1 Thyme, fresh
Refrigerated
• 2 Eggs, large
Breakfast Foods
• 6 cups Cornflakes
Condiments
• 1/2 cup Honey
• 4 tbsp Hot sauce
Baking & Spices
• 1 tsp Cayenne pepper
• 1 tsp Paprika, smoked
• 1 Sea salt
Oils & Vinegars
• 1 Olive oil, extra virgin
Dairy
• 1/4 cup Parmesan cheese, grated
Instructions
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
3. Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.
3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
4. Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
5. Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
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