Servings: 6Prep Time: 15minutes minsCook Time: 25minutes minsTotal Time: 40minutes mins
Ingredients
Chicken:
2¼ lbs boneless skinless chicken thighs
salt to taste
6 cups cornflakes
1/3 cup grated parmesan cheese
1/2 tsp each chili powder, paprika, onion powder, garlic powder + Italian herb blend
2 eggs
1 tbs Sriracha sauce
1 cup potato starch (or cornstarch or arrowroot powder or regular flour or tapioca starch)
olive oil
Spicy Honey Sauce:
1/2 cup honey
2 tbs Sriracha sauce
1 tsp DanO's Chipotle Seasoning
Garnish: Fresh thyme
Instructions
Chicken:
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
Rinse and pat dry your chicken.
In a food processor, combine your corn flakes, parmesan cheese, and spices and pulse for just a few turns, to resemble bread crumbs. Transfer to a shallow plate.
In a shallow plate, house the starch. Dip each piece of chicken first in the starch, then the egg, allowing excess to drip off and then lastly in the corn flakes mixture, pressing to adhere to the meat. Transfer to your prepared baking sheet and spray or lightly brush with olive oil. Bake for 20-25 minutes - flipping half way through.
Spicy Honey Sauce:
In a small pot, combine the honey, Sriracha and seasoning. Heat on low whisking together for just a minute or two or until its warmed through.
Drizzle the sauce only on the pieces you plan to eat right away.
Notes
You can use chicken thighs or Breasts! Just slice them into two pieces.
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