Baked Crunchy Maple Dijon Chicken

Few dishes manage to strike the perfect balance between crispy, sweet, spicy, and tangy like this Baked Crunchy Maple Dijon Chicken. It’s a delicious, healthier twist on crispy fried chicken that doesn’t skimp on flavor. The tender chicken is coated in a seasoned cornflake crust, baked until golden and crunchy, and finished with a warm maple Dijon sauce that’s just the right mix of sweet and heat.

Whether you’re preparing a family dinner, meal prepping for the week, or entertaining guests, this dish brings bold flavor and satisfying crunch—all without deep frying. And the best part? It’s easy enough for a weeknight yet impressive enough for a special gathering.

Why You’ll Love This Recipe

• Crispy without frying – thanks to the cornflake coating
• Naturally gluten-free – if you use gluten-free cornflakes
• Sweet and spicy – the maple Dijon sauce is crave-worthy
• Family-friendly – kids and adults will both love it
• Perfect for any season – serve with fresh salads in summer or hearty sides in winter

Ingredients You’ll Need

For the Chicken

• 6 cups cornflakes (gluten-free, if needed)
• ¼ cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 large eggs, beaten
• 2 tablespoons hot sauce
• 2 pounds chicken breast tenderloins
• Extra virgin olive oil (for drizzling)
• Fresh thyme or parsley (for serving)

For the Maple Dijon Sauce

• ⅓ cup maple syrup
• ¼ cup Dijon mustard
• 2–3 tablespoons hot sauce (adjust to your heat preference)
• ¾ teaspoon chipotle chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh thyme
• Sea salt (to taste)

How to Make Baked Crunchy Maple Dijon Chicken

Step 1: Preheat & Prep

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures your chicken bakes evenly and crisps up without sticking.

Step 2: Make the Coating

In a food processor, pulse together the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt until you have fine crumbs. Alternatively, place them in a ziplock bag and crush using a rolling pin or by stepping on the bag gently.

Transfer the mixture into a shallow bowl.

Step 3: Coat the Chicken

In a separate bowl, whisk the eggs with the hot sauce. Dip each chicken tenderloin into the egg mixture, then dredge it in the cornflake coating, pressing to adhere. For an ultra-crispy result, repeat the dip-and-dredge process a second time.

Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil to help with browning.

Step 4: Bake

Bake for 20–25 minutes, flipping once halfway through, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).

Step 5: Make the Maple Dijon Sauce

While the chicken bakes, prepare the sauce. In a small saucepan, combine the maple syrup, Dijon mustard, hot sauce, chipotle chili powder, garlic powder, onion powder, a pinch of salt, and fresh thyme.

Warm over low heat, stirring occasionally, until heated through and slightly thickened (about 5–7 minutes). If the sauce thickens too much, reheat briefly in the microwave before serving.

Step 6: Serve

Drizzle the warm maple Dijon sauce over the freshly baked chicken, then sprinkle with fresh thyme or parsley. Serve immediately and enjoy every bite of crispy, saucy goodness.

Serving Suggestions

This dish pairs beautifully with:

• Roasted sweet potatoes or butternut squash
• Garlic mashed cauliflower
• A simple green salad with lemon vinaigrette
• Steamed green beans or sautéed kale
• Crispy baked fries or a quinoa pilaf for a healthy twist

Tips for Success

• Double-dipping: Coating the chicken twice results in an extra-crispy crust that holds up to the sauce.
• Crushing cornflakes: Finer crumbs = better coating. Use a food processor for the best texture.
• Don’t skip the drizzle: The maple Dijon sauce is what takes this dish to the next level.
• Make it spicy or mild: Adjust the hot sauce amount to suit your spice preference.

Variations

• Make it dairy-free: Omit the Parmesan or use a dairy-free alternative.
• Change the protein: Try this method with boneless chicken thighs or turkey cutlets.
• Turn it into tenders or nuggets: Great for kids and parties.
• Air fryer option: Cook at 400°F for 10–12 minutes, flipping halfway through.

Storing & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Warm in a 375°F oven or air fryer until crispy again—avoid the microwave to preserve the crunch.
• Freeze: Bread and freeze raw chicken for easy future meals. Bake from frozen, adding 5–7 extra minutes.

Final Thoughts

This Baked Crunchy Maple Dijon Chicken delivers big on texture and flavor. The crispy coating, bold spices, and that sticky-sweet sauce make this dish a standout. It’s the kind of recipe you’ll find yourself returning to again and again—for weeknights, for guests, or just when that crispy chicken craving hits.

The Goods

Baked Crunchy Maple Dijon Chicken

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Try this crispy Baked Crunchy Maple Dijon Chicken with a sweet & spicy sauce. Easy, healthy & full of flavor!

Course Chicken, Dinner, Lunch, Main Course

Cuisine American

Recipes

For the Chicken

• 6 cups cornflakes gluten-free, if needed
• ¼ cup grated Parmesan cheese
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 large eggs beaten
• 2 tablespoons hot sauce
• 2 pounds chicken breast tenderloins
• Extra virgin olive oil for drizzling
• Fresh thyme or parsley for serving

For the Maple Dijon Sauce

• ⅓ cup maple syrup
• ¼ cup Dijon mustard
• 2 –3 tablespoons hot sauce adjust to your heat preference
• ¾ teaspoon chipotle chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh thyme
• Sea salt to taste

Instructions

Step 1: Preheat & Prep

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures your chicken bakes evenly and crisps up without sticking.

Step 2: Make the Coating

• In a food processor, pulse together the cornflakes, Parmesan, paprika, onion powder, garlic powder, and a pinch of salt until you have fine crumbs. Alternatively, place them in a ziplock bag and crush using a rolling pin or by stepping on the bag gently.
• Transfer the mixture into a shallow bowl.

Step 3: Coat the Chicken

• In a separate bowl, whisk the eggs with the hot sauce. Dip each chicken tenderloin into the egg mixture, then dredge it in the cornflake coating, pressing to adhere. For an ultra-crispy result, repeat the dip-and-dredge process a second time.
• Place the coated chicken on the prepared baking sheet and drizzle lightly with olive oil to help with browning.

Step 4: Bake

• Bake for 20–25 minutes, flipping once halfway through, until the chicken is golden brown and fully cooked (internal temperature should reach 165°F).

Step 5: Make the Maple Dijon Sauce

• While the chicken bakes, prepare the sauce. In a small saucepan, combine the maple syrup, Dijon mustard, hot sauce, chipotle chili powder, garlic powder, onion powder, a pinch of salt, and fresh thyme.
• Warm over low heat, stirring occasionally, until heated through and slightly thickened (about 5–7 minutes). If the sauce thickens too much, reheat briefly in the microwave before serving.

Step 6: Serve

• Drizzle the warm maple Dijon sauce over the freshly baked chicken, then sprinkle with fresh thyme or parsley. Serve immediately and enjoy every bite of crispy, saucy goodness.