Description
Delicious and crispy hot honey chicken coated with a crunchy cornflake crust, baked to perfection, and drizzled with a spicy-sweet hot honey sauce. This recipe is sure to be a crowd-pleaser!
Ingredients
Units
Scale
Cornflake Coating:
- 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
Chicken:
- 2 large eggs, beaten
- 2 tbsp hot sauce
- 2 lb chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce:
- 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, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F and 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 crumbs to a shallow bowl.
- Coat the Chicken: Beat eggs in a bowl, mix in hot sauce, add chicken, and coat well. Dredge chicken through the crumbs, ensuring full coverage. For a thicker coating, repeat the egg and crumb dredging process. Place coated chicken on the baking sheet and drizzle with olive oil.
- Bake: Bake for 20-25 minutes until the chicken is crisp all around.
- Make the Hot Honey Sauce: In a sauce pot, combine honey, hot sauce, cayenne pepper, chili powder, garlic powder, onion powder, and salt. Warm the sauce.
- Finish and Serve: Drizzle the warm sauce over the baked chicken, garnish with herbs, and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
- Sugar: 25g
- Sodium: 653mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 153mg
