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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
The hot sauce is listed twice in the two-step ingred list.
I’m still new at cooking and this is one of the best things I’ve ever made. The sauce has such a unique powerful punch; my son, 11, said “wow I wasn’t expecting that!”
Thank you so much! Hope you have a great fall season! 🙂 xT
So good, I had no plan for dinner and searched baked chicken in your recipes. This came up and within 20 mins I had chicken in the oven.
My husband looooved this, he is a big fan of sweet and spicy… and will eat mustard sandwiches if I let him so obviously the sauce was perfect.
Thank you!
Thank you so much! Hope you have a great fall season! 🙂 xT
This. Just this. Swooning over these flavors!
Aw thanks sooo much!!
Delish, and I didn’t have all the suggested ingredients (onion powder, substituted hot sauce with sriracha, no fresh herbs), paired with roasted carrots and rice. Husband said “how did you make it so crispy” so I’d say that’s a win 🥇 not surprised our gal hit it out of the park with another stellar (& EASY) recipe
Thank you sooo much for trying out the recipe! Love to hear that it was enjoyed! xT
I made this a couple weeks ago, it’s amazing. Our daughter and granddaughter came over for dinner, she had just saved the same recipe and we all loved it. I cut back on the hot sauce and doubled that part so we had extra sauce to drizzle on the rice. Can’t wait to make it again.
Hi Nancy! Thank you so so much! So happy to hear you loved this one! xT
my 15yo son said he never wants me to make any other chicken again. 🙂 rave reviews!
Wow, love to hear that haha! Thank you! xT
So amazing! Leftovers on sourdough, with lots of the sauce and cheddar cheese, placed in a panini maker was delicious!
Thank you so much for trying out this recipe! Hope you enjoyed! xT
I just made this tonight and it was awesome! This method for breading chicken is so easy, and yields excellently crunchy results. The sauce is so so good – I added half of a tablespoon of apple cider vinegar to brighten it up a wee bit since my mustard wasn’t freshly opened. Thank you so much for another awesome recipe!
Thank you so much for trying out the recipe! Have a great week! xT
Just made this recipe and it was awesome. My family doesn’t do spicy so I used 3/4 tsp sweet paprika and 1/4 tsp smoked with the corn flakes. And yes, you do need 6 cups of corn flakes to double coat the chicken which I highly recommend. I did need 4 eggs to do double coat. I reduced hot sauce and used regular chili powder. Everything, including roasted sweet potatoes were a hit. I will definitely make again!! 😊
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
Wondering if instead of coating with egg I can soak in buttermilk like your Southern Hot Honey Chicken?
That should work well! xT
We loved this dish! I did double dredge and dip the chicken so it would be crunchy. The 6 cups of corn flakes was perfect but I needed to double my eggs and the hot sauce mixed in the eggs. The sauce made the dish.
I don’t love hot sauce or mustard, but this was a perfect balance!
So glad you enjoyed this chicken Kelly! xT
I made this delicious dish for a dinner party. Everyone loved it . I will definitely make this again. It was an easy dish to prepare .
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT
For the Baked Crunchy Maple Dijon Chicken, are “chicken breast tenderloins” The same as chicken “tenders”? The chicken in the picture seems larger.
Hi there! Yes, you can use chicken tenders or chicken breasts! xT
So delicious! Was so surprised how good the cornflake breading was. The sauce was perfect. Will definitely be making this again!
Thank you for taking the time to try out this recipe! So glad to hear you enjoyed it! xT