Baked Crunchy Maple Dijon Chicken

Crunchy maple dijon chicken always signals the cozy start of fall at my house brimming with crisp cornflake coating and a sweet tangy sauce that never leaves leftovers This easy dinner pairs perfectly with rice or roasted sweet potatoes and adds warmth to any chilly weeknight

Ingredients

• Cornflakes: for the crunch look for ones without added sugar or use gluten free for dietary needs
• Grated parmesan cheese: adds savory depth and a touch of richness try to use freshly grated for best flavor
• Smoked paprika: brings gentle smokiness opt for Spanish smoked for extra depth
• Onion powder: infuses a mellow onion flavor without the texture of fresh onions
• Garlic powder: reliable and aromatic gives that garlicky bite
• Large eggs: help the crumbs stick and create a substantial coating fresh eggs work best
• Hot sauce: adds zing choose your favorite for the heat level you love
• Chicken breast tenderloins: they cook up juicy and tender buy well trimmed and similar sized for even baking
• Extra virgin olive oil: locks in moisture and ensures golden bake try to select a fresh fruity bottle
• Fresh thyme or parsley: for pops of green and garden flavor add at serving
• Maple syrup: for the sauce use pure maple syrup for the richest flavor
• Dijon mustard: classic for tang and bite try a creamy imported Dijon if you can
• Chipotle chili powder: deep smoky spice balances the sweet
• Sea salt: enhances flavor and ties the sauce together

Step by Step Instructions

Prepare for Baking:

Set your oven to 425 F and line a large baking sheet with parchment so nothing sticks and air circulates for maximum crispiness

Make the Coating Crumbs:

Pulse cornflakes parmesan smoked paprika onion powder garlic powder and a pinch of salt in a food processor until finely crushed If you do not have a processor place the mix in a zip top bag step on it gently for homemade crumbs Pour into a shallow bowl for breading

Egg Wash Chicken:

Beat eggs thoroughly in a mixing bowl Toss in the chicken tenderloins ensuring each piece is fully coated in egg so crumbs will stick well

Crumb Coating:

Dredge each egg coated chicken piece in the crumb mixture Press well to ensure an even thorough crust For thicker coating dip again in eggs and next in the crumbs a second time Arrange on the lined baking sheet Drizzle lightly with olive oil across the top

Bake Until Crispy:

Slide baking sheet into the hot oven Bake for twenty to twenty five minutes until coating is golden crunchy and chicken is cooked through turning once if desired for even crispness

Prepare Maple Dijon Sauce:

In a small saucepot gently warm maple syrup Dijon mustard hot sauce chipotle powder onion and garlic powder and a pinch of salt stirring often until warmed through Stir in fresh thyme at the end for fragrance If sauce thickens too much just microwave for a few seconds

Serve and Enjoy:

Drizzle warm sauce generously over crispy chicken Finish with a sprinkle of fresh herbs Serve hot for best crunch and flavor

Pin

Chicken tenderloins are always my pick because they cook quickly and come out so juicy My kids always argue over who gets the crispiest piece and everyone fights for extra sauce to dip into

Storage Tips

Leftovers store well in an airtight container in the fridge for up to three days Reheat in an oven or air fryer to regain the crunchy coating Freeze baked chicken pieces without sauce for up to two months After thawing heat in a hot oven to restore crispiness then drizzle with fresh warm sauce

Ingredient Substitutions

If you do not have cornflakes panko breadcrumbs make a great backup though you will lose a bit of that unique crunch Cheddar or pecorino romano work if you are out of parmesan Maple syrup can be swapped for honey for a slightly different sweetness but maple and Dijon are a classic duo

Serving Suggestions

Serve over steamed jasmine rice or atop roasted sweet potatoes for a filling dinner This chicken is also great on top of a hearty salad with mixed greens apples and walnuts and a drizzle of leftover maple Dijon sauce

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Cultural Context

Maple dijon blends the sweet flavors of North American maple harvest with classic French tangy mustard It has become a popular sauce in autumnal dinners across the US and Canada and both adults and kids love the nostalgic cornflake coating inspired by old school family recipes

Recipe FAQs

→ Can I use gluten-free cornflakes for the coating?

Yes, gluten-free cornflakes work perfectly and maintain the same crunchy texture for the coating.

→ What can I serve with this dish?

It pairs well with rice, roasted sweet potatoes, or a fresh salad for a balanced meal.

→ Is it possible to use chicken thighs instead of tenderloins?

Chicken thighs can be used; adjust baking time as they may need a few more minutes to cook through.

→ How do I prevent the coating from becoming soggy?

Ensure the coated chicken is arranged in a single layer and drizzle with a light amount of oil before baking for extra crispiness.

→ Can the maple Dijon sauce be made ahead?

Absolutely. Prepare the sauce in advance and warm it gently before drizzling over freshly baked chicken.

→ How spicy is the sauce?

The level of spiciness can be adjusted by varying the amount of hot sauce and chipotle chili powder to fit your taste.