Ingredients
- 5 cups cornflakes
- ½ cup grated parmesan cheese
- 3 tablespoons unsweetened shredded coconut
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 1.5 pounds chicken breasts
- Extra-virgin olive oil, for drizzling
- Fresh thyme or basil, for serving
- Optional: Rice or roasted potatoes, for serving
Honey Heat Sauce
- ½ cup mild hot sauce
- 2 tablespoons salted butter
- ½ teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 3 tablespoons raw honey
Directions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a food processor, combine the cornflakes, parmesan, shredded coconut, smoked paprika, and garlic powder. Blend for 1–2 minutes until a fine crumb forms, then transfer to a mixing bowl.
- In a separate bowl, whisk together the eggs and hot sauce. Add the chicken and toss until fully coated.
- Dredge each piece of chicken in the crumb mixture, coating both sides evenly. Place on the prepared baking sheet and lightly drizzle with extra-virgin olive oil.
- Bake for 20–25 minutes, or until golden and crisp.
- Meanwhile, prepare the honey heat sauce. In a small saucepan over medium heat, combine the hot sauce, butter, chili powder, cayenne, and garlic powder. Whisk until melted and smooth. Remove from the heat and whisk in the honey.
- Drizzle the sauce over the baked chicken and garnish with fresh thyme or basil. Serve with rice or roasted potatoes, if desired.
Notes
Feel free to use your favourite hot sauce of choice, we used Frank’s for this recipe!
