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After reviewing several oven-fried, baked chicken recipes, I created this spicy, savory, slightly sweet, crispy baked chicken without any added salt. Using a cooking rack inside the baking dish helps to keep the chicken crispy on all sides and prevent the chicken from getting soggy on the bottom.


Recipe Summary

30 mins
25 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Flour Mixture:
Egg Mixture:
Breading Mixture:


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Place a cooking rack inside a baking dish and spray both with cooking spray.

  • Combine flour, garlic powder, and pepper in a flat dish; stir until evenly combined. Stir mustard, honey, egg substitute, and hot sauce together in a small bowl.

  • Combine cornflake crumbs, bread crumbs, Parmesan cheese, onion flakes, garlic powder, pepper, paprika, onion powder, Italian seasoning, and cayenne pepper in another flat dish; stir until ingredients are evenly distributed.

  • Dip chicken tenders into the flour mixture until coated evenly, then dip into the egg mixture, shaking off any excess liquid. Drag the chicken through the bread crumb mixture, covering evenly.

  • Place chicken on the prepared cooking rack. Spray the chicken with cooking spray.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

365 calories; protein 32.3g; carbohydrates 45.5g; fat 6.3g; cholesterol 75.1mg; sodium 1027.4mg. Full Nutrition