Description
This Baked Crunchy Hot Honey Chicken recipe is a perfect combination of crispy, spicy, and sweet flavors. The crunchy coating made with cornflakes and parmesan cheese, paired with the hot honey sauce, creates a mouthwatering dish that is sure to be a hit with your family and friends.
Ingredients
Units
Scale
For the Chicken:
- 6 cups cornflakes (use gluten-free, if needed)
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 large eggs, beaten
- 2 tbsp hot sauce
- 2 lb chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey:
- 1/2 cup honey
- 2–3 tbsp hot sauce
- 1–3 tsp cayenne pepper
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Sea salt
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven and prepare baking sheet: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Prepare the coating: In a food processor, combine cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Alternatively, crush the crumbs in a ziplock bag. Transfer the crumbs to a shallow bowl.
- Coat the chicken: Beat the eggs in a bowl, mix in hot sauce, add chicken and coat well. Dredge the chicken through the crumbs, ensuring full coverage. For a thicker coating, dip the chicken back through the eggs and crumbs a second time. Place on the baking sheet, drizzle with olive oil, and bake for 20-25 minutes until crispy.
- Make the hot honey sauce: Just before the chicken is done, warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and a pinch of salt in a sauce pot. Drizzle the warm sauce over the cooked chicken, top with herbs, and enjoy!
Notes
- You can adjust the spiciness of the hot honey sauce by varying the amount of cayenne pepper and hot sauce used.
- For a gluten-free version, ensure to use gluten-free cornflakes.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 360 kcal
- Sugar: Approx. 20g
- Sodium: Approx. 600mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 1g
- Protein: Approx. 35g
- Cholesterol: Approx. 130mg
