Growing up, my dad would make his potato chip chicken for dinner once or twice a week. And Mom would often do a simple roasted chicken with a maple Dijon herb sauce. We’d always have rice on the side. And if it was Sunday night, Mom might add some homemade bread. Maybe some broccoli too, but I’m going to be honest I don’t remember a lot of green things on the table as a kid. I guess that’s what happens when you grow up with 5 brothers. You eat a lot of chicken and taco dinners. Which I’m not really complaining about, I love a chicken and rice dish, and tacos are my favorite. Now that I cook, I love recreating some of the dinners we’d eat growing up, only I like to add more flavor. This chicken is a combination of Dad’s potato chip chicken, Mom’s maple Dijon chicken, and then, everyone’s favorite, hot honey chicken. The breading comes from my dad, the sauce from my mom, and I stole the base recipe from the hot honey chicken. It turned out so wonderful. It’s the maple Dijon sauce, it’s SO GOOD, I can’t wait for you to try it!
Here are the simple details
Step 1: the coating is key Cornflakes are the star, they give the chicken that perfect crunch. I’ve tested other cereals, but everyone in the family agrees cornflakes have the best taste and crunch. I use Nature’s Path, Organic Corn Flakes Cereal, which is naturally gluten-free and non-GMO. I order them online, but if you’re looking for something in-store, Whole Foods and Trader Joe’s are both good options. Or you know, a box of Kellogs works in a pinch too. Step 2: crunch the cornflakes You can do this by hand, but I do prefer to use a food processor or a blend to get a really fine crumb. Then I always season the crumbs with paprika (smoked is especially yummy), onion powder, and garlic powder. Then add parmesan cheese. It may sound odd, but the cheese adds a salty flavor that melts over the chicken becoming crispy as it bakes. It helps to create a chicken that’s very savory, not sweet. Step 3: dredge the chicken I dredge the chicken through beaten eggs, then through the crumbs. For a thicker coating, I’ll take the chicken and dip it back through the eggs, and the crumbs for a second time. This takes slightly longer, but the thicker coating is always delish. Next, olive oil on the chicken to help it crisp up. Then just bake. Step 4: the sauce This is the real star of the recipe. It’s going to knock your socks off. We’re so obsessed with it. Mix pure maple syrup (no added sugars or flavors), with a creamy Dijon mustard. Then add hot sauce and a mix of spices. Just like a hot honey sauce, this is sweet, but more spicy than anything else. The maple balances it perfectly, and the Dijon adds the yummiest flavor. Once the sauce is on the chicken, I add fresh thyme and sea salt. This will be so great with a side of rice or roasted sweet potatoes. Very cozy and nice for fall! Looking for more recipes? Here are a few to try: Sheet Pan Buffalo Chicken Pizza Spinach and Artichoke Stuffed Soft Pretzels Fried Buffalo Goat Cheese Balls Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch Buffalo Cauliflower with Spicy Tahini Ranch Baked Crunchy Hot Honey Chicken Lastly, if you make this Baked Crunchy Maple Dijon Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
