900g boneless skinless chicken breasts, cut into bite-sized pieces
1 cup (125g) all-purpose flour
5 cups (140g) cornflakes cereal
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 large eggs
¼ cup (60ml) milk
For the sauce:
3/4 cup (222g) your favorite BBQ sauce
1/4 cup (80g) honey
1/4 cup (68g) ketchup
Preheat oven to 200°C (400°F). Line a large baking sheet with baking paper. Set aside.
Place the bite-sized pieces of chicken in a large bowl. Add flour and stir to coat each piece. Set aside.
Place the cornflakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if it doesn’t all fit). Pulse 4-5 times in a food processor until the mixture is in fine crumbles. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Set aside.
Whisk the eggs and milk together in a small bowl.
Dip each piece of chicken in the egg mixture, letting any excess drip off. Then generously roll in the cornflake mixture, shaking off any excess. Place onto the prepared baking sheet. Repeat with all chicken bites.
Bake for 18 minutes, flipping once at the 9-10 minute mark. (During this time, make the sauce in step 6.) Remove from the oven and allow to cool for 5 minutes.
Heat the sauce ingredients in a small saucepan over medium heat for 6-7 minutes, whisking occasionally. Carefully place the chicken bites into a large bowl. Pour the warm honey BBQ sauce on top and gently stir to coat. Serve warm.