Ingredients:
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
2 large eggs, beaten
2 tablespoons hot sauce
2 pounds Plew Farm chicken breast tenderloins
extra virgin olive oil, for drizzling
fresh thyme or parsley, for serving
Maple Dijon Sauce
1/3 cup Plew Farm 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
Instructions:
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl, add the chicken, and toss well to coat.
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 second time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
To make the sauce. In a sauce pot, warm together the maple syrup, Dijon, hot sauce, chili powder, onion powder, and garlic powder, plus a pinch of salt. Stir in the thyme.
Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave.
Recipe from Half Baked Harvest