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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.

Baked Crunchy Maple Dijon Chicken | halfbakedharvest.com

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!

Baked Crunchy Maple Dijon Chicken | halfbakedharvest.com

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. 

Baked Crunchy Maple Dijon Chicken | halfbakedharvest.com

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.

Baked Crunchy Maple Dijon Chicken | halfbakedharvest.com

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!

Baked Crunchy Maple Dijon Chicken | halfbakedharvest.com

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!

@halfbakedharvest

The BEST baked crispy chicken. All about that sauce #maple #dijon #chicken #easyrecipes #fallrecipes #halfbakedharvest #foodtok

♬ You Should Probably Leave – Chris Stapleton

Baked Crunchy Maple Dijon Chicken

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

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Watch the How-To Reel

Ingredients

Maple Dijon Sauce

US Customary – Metric

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!
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This post was originally published on September 20, 2023
4.88 from 89 votes (42 ratings without comment)

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Comments

  2. 5 stars
    Probably the best way I have ever made chicken tenders. My son really liked them. I served them with a side of roasted vegetables. I wouldn’t recommend the sauce. It was just okay.

    Reply

  3. I made this but added a few squirts of honey to the sauce. Also, I cooked baby potatoes and green beans on the sheet pan with the chicken and sauced all of it.

    Reply

  5. Tieghan! You hit it out of the park with this one-crunchy maple dijon chicken!
    My newly minted son-in-law deemed it “the best thing he’s ever eaten!” My daughter will be over to learn how to make it. One question…in the chicken portion of your ingredients, there is a request for 2 tablespoons hot sauce. I don’t see where that ingredient is used in the directions. Thank you for your time!

    Reply

  8. Hello, Love your recipes!
    Question – how would these chicken pieces go made ahead? Would they work if I froze uncooked or would cooked be better? Thanks 🙂

    Reply

  11. I love your recipes! This one calls for 2 lbs of chicken for 3 servings. Can that be right? If so, I need to know how to adjust this recipe. Thanks!

    Reply

  12. Hi there! I am an avid follower of yours and this recipe seems like it would be a hit with my family. It seems every time I try to make breaded/crispy chicken of any kind the breading always falls off and I cannot get it “crispy” no matter what I do. Any advice? Thanks!

    Reply

    1. Hi there! I’m so sorry about that! Hmm I would say make sure you’re coating it properly when you’re adding the breading! And then you could also turn up the heat to get it a little crispier! xT

      Reply

      1. To get the chicken crispier, try placing a baking cooking rack on top of the baking sheet. This way, there is good air and heat flow all around the breaded chicken tenders in the over. No more soggy bottoms, as the juices released from the chicken congeal in the breading.

        Reply

    2. Alexa! I have the exact same problem, especially with flour and parm cheese. It never ever sticks. I think it is helpful to dip the chicken in either some milk or an egg wash so the flour/cheese actually has something to stick to!

      Reply

    3. Hi Alexa. I’ve found that if I put coated chicken (crumb coating already on and on the baking sheet) in the fridge for 20 minutes and then bake, the coating stays on every time.

      Reply

    4. Hi Alexa, try letting your chicken rest on a baking rack for about 15-20 minutes after you’ve breaded it. That helps the breading adhere to the chicken better. I hope this helps!

      Reply

    5. Trying do a flour dredge, then egg, then coating of choice. The final coating will stick better, and it shouldn’t fall off. Also, make sure your chicken isn’t cold when you go to bake it or fry it. Hope that helps!

      Reply

  13. Hi Tieghan, I can’t wait to try this recipe but I have a question first: in the list of ingredients it says chicken tenderloins. But in your photos, those are clearly whoke chicken breasts, not tenderloins. Which should I use? Thank you!

    Reply

    1. I have the same question about tenderloins vs. boneless breasts shown in the pictures. Is the 25 minute roasting time for tenderloins? Increase for boneless breasts?

      Reply

  15. So excited to try another one of your recipes! This looks amazing.

    Would you be able to suggest side dishes to accompany your mains? My ideas for those are getting stale too.

    Reply