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Baked Crunchy Maple Dijon Chicken
Serves 6
20 mins prep
20 mins cook
40 mins total
Great with a side of rice or roasted sweet potatoes...so cozy and nice for fall!
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Maple Dijon Sauce
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 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 second time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
4. 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.
5. Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!