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Baked Crunchy Maple Dijon Chicken – a family favorite loved by everyone! Simple cornflake-crusted chicken baked up on a sheet pan until crispy and delicious. The crumb coating is part of the secret. But it’s the maple Dijon sauce that really surprises everyone in the most delicious way. Sweet maple with the perfect combination of creamy Dijon mustard, spices, and sea salt. A yummy weeknight dinner to serve up to family and friends this season.
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 boneless skinless chicken breasts 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!
Baked Crunchy Maple Dijon Chicken
Servings: 6
Calories Per Serving: 544 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 cups cornflakes (use gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 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
Maple Dijon Sauce
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 2-3 tablespoons hot sauce
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon fresh thyme
- sea salt
Instructions
- 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!
This post was originally published on September 20, 2023
SO good! Made this for an easy weeknight dinner. My husband and I loved it, my parents loved it, and my 4 and 8 year old boys even gobbled it up!
Hey Sarah,
Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
Happy Friday and have a great weekend!
Do you know what the volume is of the corn flakes after they’re finally crushed?
Hi Robin,
I would say it’s about 3 cups. Please let me know if you have any other questions!
Absolutely delicious! I’ve made it several times now and it’s always fabulous. Tonight it’s going into lettuce wraps.. last time was in mini tortillas for a take on tacos.
I use so many of your recipes! Thanks for making me appear to be an amazing cook Tieghan! LOL
Thanks so much, Corry! Glad to hear this recipe was enjoyed, I appreciate you making it!
Made this tonight with mashed sweet potatoes and brussel sprouts and this dinner might be my new obsession. I just threw the brussel sprouts to roast in the oven with the chicken. The chicken was so crispy and flavorful I loved it. I will be adding this to my rotation.
Hey Olivia,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
This is delicious, I made it exactly as written and it has the perfect balance of sweet and spicy.
Hey Aimee,
Happy Wednesday! Thanks for trying this recipe and letting me know it went well!
This was delicious. Chicken was crispy. Would have liked more maple
Flavor. Saw hot sauce listed in ingredients twice, but only saw it in the sauce directions! We added it to the egg mixture. Will definitely make again. Served with rice and green beans!
Hi Kim,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
This was delicious! Thank you!
Hey Melissa,
Wonderful! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xxT
What can I use instead of the chipotle chili powder?
Hey Melissa,
You could use chili powder. Please let me know if you have any other questions! xT
My husband and son loved the flavours in the sauce, and I did too. I didn’t have parmesan on hand for the coating so substituted extra old cheddar. It worked well, just needed a little time under the broiler.
We use the sauce as a dipping sauce instead so you still get the delicious crunchiness and flavours of the coating.
This is a keeper!
Hi Linda,
Happy Holidays!🎄🎁☃️ Thanks a lot for making this recipe, I’m so glad to hear it turned out well! XxT
Is there a way to substitute for the chipotle chili powder with regular chili powder or chipotles?
Hi Kirsty,
Sure, you could just use regular chili powder, that would be just fine for you to do! Please let me know if you have any other questions! xT
Was the hot sauce listed in the first half of the ingredients supposed to be added to the egg? I had a bit of a hard time getting the cornflakes to stick to the chicken after dipping it in the egg, and I did pulse them about 9 times in my food processor. Any tips on what I could have done differently?
Hi Amy,
Yes, you are going to add the 2T of hot sauce to the eggs, sorry for any confusion! I really press my cornflakes onto the chicken with my hands, flipping them several times to make sure everything is coated and adhered. I hope this helps! xx