Ingredients

Chicken

• 2 pounds (907g) boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 5 cups (140g) corn flakes cereal, crushed lightly
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 2 large eggs
• 1/4 cup (60g/ml) milk

Easy Honey BBQ Sauce

• 3/4 cup (222g) your favorite BBQ sauce (I like Sweet Baby Rays Original)
• 1/4 cup (85g) honey
• 1/4 cup (68g) ketchup

 

Instructions

1. Heat oven to 400°F (204°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. Set aside.
2. Add the chicken pieces to a large bowl. Sprinkle with flour and toss until all pieces are evenly coated. Set aside.
3. In a separate large bowl, mix together the corn flakes, salt, pepper, garlic powder, and smoked paprika. In a small bowl, whisk the eggs and milk until smooth.
4. Working one piece at a time, dip the floured chicken into the egg mixture, allowing excess to drip off. Roll thoroughly in the cornflake mixture, pressing gently so it adheres. Place on the prepared baking sheets. Repeat with remaining chicken.
5. Bake for 18 minutes, turning the pieces halfway through. While the chicken bakes, prepare the sauce in step 6. Remove chicken from the oven and let rest for 5 minutes.
6. In a small saucepan set over medium heat, combine the BBQ sauce, honey, and ketchup. Cook for 5 minutes, whisking occasionally, until warmed and smooth.
7. Transfer the chicken bites to a large bowl. Pour the warm honey BBQ sauce over the top and gently toss until evenly coated. Serve immediately.

Storage: 

• Leftovers can be refrigerated for up to 1 week. Reheat in the microwave until heated through.

  Notes

• Make Ahead & Freezing:
  Prepare the chicken through step 4 and refrigerate for up to 1 day before baking. Baked chicken (before adding sauce) can also be frozen. To reheat from frozen, bake at 350°F (177°C) for 20 minutes or until warmed through.
• Special Equipment:
  Baking sheets, silicone baking mats or parchment paper, mixing bowls, wooden spoon.
• Plain Version:
  To serve without sauce, increase the seasoning in the cornflake mixture (salt, pepper, garlic powder, and smoked paprika) and bake as directed.
• Air Fryer Method:
  Preheat air fryer to 400°F (204°C). Arrange chicken in a single layer and lightly spray with oil. Cook for 6–8 minutes, flipping or shaking the basket halfway through, until golden and crisp. Chicken is done when it reaches an internal temperature of 165°F (74°C). Cook in batches as needed.

Nutrition: Calories: 410kcal | Carbohydrates: 38g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 135mg | Sodium: 720mg | Fiber: 1g | Sugar: 16g