Description
Golden Crunchy Hot Honey Chicken features tender boneless chicken thighs or breasts coated in a crispy cornflake crust, baked to perfection and finished with a sweet and spicy hot honey glaze. This flavorful dish balances crunchy texture with a fiery honey sauce, making it a perfect crowd-pleaser for dinner or gatherings.
Ingredients
Scale
Chicken and Coating
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 cups cornflakes, crushed
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- Olive oil spray or cooking spray
Hot Honey Glaze
- 1/2 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot or sriracha)
- 1 tbsp apple cider vinegar
- Pinch of red pepper flakes (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the wire rack with cooking spray to prevent sticking and promote crispiness.
- Crush Cornflakes: Use a food processor to finely crush the cornflakes or place them in a sealed zip-top bag and roll with a rolling pin until crumbly but not powdery.
- Mix Flour and Spices: In a shallow bowl, combine the all-purpose flour with garlic powder, smoked paprika, onion powder, cayenne pepper, salt, and black pepper. This seasoned flour will add flavor and help the coating adhere.
- Prepare Egg Wash: Beat the two large eggs in a second shallow bowl to create an egg wash for dipping.
- Set Cornflake Coating: Pour the crushed cornflakes into a third bowl, ready for coating the chicken.
- Coat the Chicken: Pat the chicken pieces dry with a paper towel. Dredge each piece first in the seasoned flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the crushed cornflakes. Press gently to ensure the coating sticks well.
- Arrange on Rack and Spray: Place the coated chicken pieces on the prepared wire rack spaced apart. Lightly spray the tops with olive oil spray to encourage browning and crispness during baking.
- Bake: Bake the chicken in the preheated oven for 25–30 minutes, or until the crust is golden brown and crisp. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) to ensure doneness.
- Prepare Hot Honey Glaze: While the chicken bakes, combine honey, hot sauce, apple cider vinegar, and red pepper flakes (if using) in a small saucepan over low heat. Stir occasionally until the mixture is warm and well blended, forming a smooth glaze.
- Serve: Once the chicken is cooked, drizzle the hot honey glaze over the pieces or serve it on the side as a dipping sauce. Enjoy your golden crunchy hot honey chicken immediately for best texture and flavor.
Notes
- Use boneless skinless thighs for juicier chicken; breasts work well but can be a bit leaner.
- For extra crispiness, ensure the cornflakes are crushed finely but not too powdery.
- The hot honey glaze can be adjusted for spiciness by varying the amount of hot sauce and red pepper flakes.
- Leftover chicken can be reheated in an oven to retain crispiness rather than microwaving.
- Using a wire rack on the baking sheet allows air circulation around the chicken to ensure an evenly crisp crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
