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Baked Crunchy Hot Honey Chicken Recipe

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4.2 from 3 reviews

This Baked Crunchy Hot Honey Chicken recipe combines crispy cornflake-coated chicken tenderloins with a spicy and sweet hot honey sauce, delivering a delicious balance of heat and sweetness. Baked to perfection, this dish is easy to prepare and perfect for a flavorful weeknight dinner.

Ingredients

For the Chicken Coating

  • 6 cups cornflakes (use gluten free, if needed)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • sea salt, a pinch
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast tenderloins
  • extra virgin olive oil, for drizzling

For the Hot Honey Sauce

  • 1/2 cup honey
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper (adjust to heat preference)
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt, a pinch
  • fresh thyme, cilantro, or parsley, for serving

Instructions

  1. Preheat and Prepare Crumbs: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a food processor, pulse together the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine crumbs form. Alternatively, crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumbs to a shallow bowl.
  2. Coat Chicken: In a separate bowl, beat the eggs and mix in 2 tablespoons of hot sauce. Add the chicken tenderloins to the egg mixture and toss until well coated. Dredge each piece of chicken in the cornflake crumb mixture until fully covered. For an extra thick coating, dip the chicken back into the egg mixture and coat again with crumbs. Arrange the coated chicken on the prepared baking sheet and drizzle with olive oil to promote crispiness.
  3. Bake the Chicken: Place the baking sheet in the preheated oven and bake the chicken for 20 to 25 minutes, or until the coating is crispy and the chicken is cooked through.
  4. Make Hot Honey Sauce: While the chicken is baking, combine honey, 2 to 3 tablespoons of hot sauce, cayenne pepper (adjust amount to your preferred heat), chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small sauce pot. Warm gently over low heat, stirring occasionally until ingredients are well blended and warmed through.
  5. Serve: Once the chicken is baked, remove from the oven and drizzle the warm hot honey sauce generously over the chicken pieces. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens too much, gently warm it in the microwave for a few seconds before drizzling. Enjoy immediately for the best crunchy and flavorful experience.

Notes

  • For gluten-free option, ensure to use gluten-free cornflakes.
  • Adjust cayenne and hot sauce quantities according to your spice tolerance.
  • Use fresh herbs like thyme, cilantro, or parsley for added flavor and freshness.
  • The double coating method creates an extra crispy crust.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat in the oven to retain crispiness.

Find it online: https://cozyplatter.com/baked-crunchy-hot-honey-chicken-recipe/