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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 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.

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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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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Comments

    1. Hi Jenni-Rae,
      Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xT

      Reply

  3. 5 stars
    This is without a doubt the best chicken I’ve ever made! I made this for a dinner party with friends and everyone raved about how great it was! The recipe was really easy to follow and I already can’t wait to make it again. Thanks Tieghan!

    Reply

    1. Hey Mariah,
      Happy Monday!! Love to hear that this recipe turned out well for you, thanks for trying and your feedback! xT

      Reply

  5. 5 stars
    Another great recipe! Hubby loves spice but does not care for chicken….but I am winning him over with your chicken recipes 🙂

    Reply

  6. You haven’t said anywhere on here where the first two tablespoons of hot sauce are used (above the section for Maple Dijon Sauce). I’m assuming it goes in the eggs?

    Reply

  7. 4 stars
    These were really good. I discovered by accident that if you use silpat sheets instead of parchment, both the bottom and top come out crunchy.

    Reply

  9. 5 stars
    This recipe is soooo good & easy to prepare. I’ve made it twice now & not a crumb left on the plate!😂😋

    Reply

  10. I really appreciate how thoughtful you are on including GF options. I love your recipes and I’ve bought two of your cookbooks. I hope your future ones include more gluten-free options

    Reply

  12. 5 stars
    These were sooooo good! The flavors work perfectly together and cornflake coating was the first time I have been able to make chicken tenders in oven that are actually crispy!

    Reply

  13. I am wondering how to use the 2 tbsp of hot sauce in the list of crumb ingredients. Do they need to be added along with the eggs to the chicken before coating in the crumbs?

    Reply

  14. Didn’t have cornflakes on hand this time so I used plain panko and the parm/spice blend. Still terrific. Dip sauce is so tasty. Paired it with your pumpkin-sage browned butter pasta recipe.

    Reply