Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
In a medium bowl, mix together the flour and 1 tablespoon salt.
In a second medium bowl, whisk together the eggs and hot sauce.
In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper.
Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 451 (46%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 862mg||265 %|
|Sodium 2828mg||98 %|
|Potassium 903.8mg||24 %|
|Total Carbohydrate 79.8g||23 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 73.3g|
|Protein 56.1g||80 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 989
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