Crispy Chicken with Roasted Brussels

Chicken & Veggies (Serves 8 Hungry Humans!)

• 4 lbs boneless chicken breasts or thighs: (Thighs are my secret weapon – juicier and more forgiving! Breasts work great too, just pound them slightly even for quicker cooking.)
• 2 large eggs: Our sticky glue for the crispy magic. Room temp whiskes easier!
• 4 cups finely crushed corn flakes: The CRUNCH factor! Smash them in a bag or pulse in a food processor. Panko works in a pinch, but corn flakes give that unique lightness.
• 4 tbsp whole wheat flour: Helps the coating cling. All-purpose works, or gluten-free 1:1 blend if needed.
• Kosher salt, to taste: Don’t be shy – it brings out all the flavors. Start with 1 tsp in the cornflake mix and 1/2 tsp on the veggies.
• 4 tbsp extra virgin olive oil (plus more for drizzling): Good EVOO makes the veggies sing. Avocado oil is a great high-heat sub.
• 2 lbs Brussels sprouts, halved: Look for tight, bright green heads. Trim the stems and slice any monsters in quarters so everything cooks evenly.
• 4 shallots, quartered: They caramelize beautifully and add a mild oniony sweetness. Red onion works too!
• 4 tbsp fresh thyme: Stripped from the stems. That earthy note is *chef’s kiss* with sprouts. Dried? Use 4 tsp.

Hot Honey Mustard (The Liquid Gold!)

• 8 tbsp (1 stick) salted butter, melted: Richness central. Unsalted butter? Just add an extra pinch of salt to the sauce.
• ½ cup honey: Nature’s sweetener! Maple syrup makes a fun twist.
• ½ cup Dijon mustard: Essential tang! Yellow mustard is too sharp here.
• 4 tbsp lemon juice: Brightens everything up. Fresh squeezed is best!
• 1 tsp smoked paprika: Adds that warm, subtle smokiness. Regular paprika works, but smoked is next level.
• 2–4 tsp cayenne pepper (to taste): FIRE ALERT! Start low (2 tsp) if you’re heat-shy. Want a kick? Go to 4 tsp or add a dash of hot sauce!
• 1 tsp garlic powder: Convenient flavor punch. Fresh minced garlic (1 clove) works too.
• Kosher salt, to taste: Balance is key – taste and adjust!

1. Heat Things Up & Prep Your Stage: Preheat your oven to 425°F (220°C). This high heat is CRUCIAL for maximum crispiness! Line two large rimmed baking sheets with parchment paper (trust me, cleanup is a breeze this way). Chef Hack: Put one rack in the top third and one in the bottom third of your oven for even cooking. Rotate the pans halfway through!
2. Set Up Your Dredging Station: Grab two shallow dishes (pie plates work great!). In the first, whisk the eggs until smooth like lemonade. In the second, mix the crushed corn flakes, whole wheat flour, and a good pinch of kosher salt (about 1 tsp). Chef Insight: Give the cornflake mix a taste – it should be pleasantly salty. Adjust now if needed!
3. Give the Chicken Its Crispy Jacket: Pat the chicken pieces very dry with paper towels (this is non-negotiable for crispiness!). Dip each piece first into the egg, letting any excess drip off, then press it firmly into the cornflake mixture. Turn it over, press again, get it fully coated! Place the coated chicken pieces on one prepared baking sheet, leaving a little space between them. Drizzle or spray lightly with a bit more olive oil – this helps them turn gloriously golden. Pro Tip: Use one hand for wet (egg) and one for dry (cornflakes) to avoid “club fingers”!
4. Roast Those Veggies into Glory: On the second baking sheet, toss the halved Brussels sprouts and quartered shallots with the 4 tbsp olive oil, fresh thyme leaves, and another good pinch of salt (about 1/2 tsp). Spread them out in a single layer, cut sides down where possible – this is the secret to caramelization! Chef Hack: Don’t overcrowd! If they’re piled up, they’ll steam instead of roast. Use a third sheet if needed.
5. Bake to Perfection: Place both baking sheets in the oven. Bake for 25-30 minutes. At the 15-minute mark, rotate the pans top-to-bottom and front-to-back. The chicken is done when golden brown, crispy, and cooked through (internal temp of 165°F). The veggies are ready when deeply caramelized, tender with a slight bite, and some crispy leaves are flying free! Watch Closely: Ovens vary! If chicken browns too fast, loosely tent with foil. If veggies need more char, broil for 1-2 mins at the end.
6. Whip Up the Liquid Gold (Hot Honey Mustard): While the magic happens in the oven, make the sauce! Melt the butter. In a medium bowl, whisk together the melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper (start with 2 tsp!), garlic powder, and a pinch of salt. Taste it! Want more heat? Add more cayenne, 1/2 tsp at a time. More tang? A squeeze more lemon. Set aside. Chef Note: This sauce thickens slightly as it cools. It’s amazing warm or at room temp.
7. The Grand Finale – Serve it Hot! Pull those glorious sheet pans out of the oven. Let the chicken rest for 5 minutes (keeps it juicy!). Arrange the crispy chicken and caramelized veggies on a big platter or individual plates. Generously drizzle that addictive hot honey mustard sauce over everything, or serve it on the side for epic dipping. Grab a fork and DIG IN!

• Heat Seeker: Add 1 tbsp of your favorite hot sauce (like Sriracha or Frank’s) to the honey mustard OR sprinkle the chicken with chili flakes before baking.
• Gluten-Free Glory: Use certified GF corn flakes (or GF panko) and swap the flour for cornstarch or a GF 1:1 blend. Double-check your Dijon mustard!
• Veggie Powerhouse (Veggie Option): Swap the chicken for extra-firm tofu (pressed and cubed) or thick slices of cauliflower “steaks”. Coat and bake as directed!
• Autumn Vibes: Toss in some cubed sweet potato or apple slices with the Brussels sprouts. The sweetness plays beautifully with the sauce.