Description
Drooling over Crispy Baked Hot Honey Chicken means your dinner game just leveled up with a spicy-sweet twist that’ll have everyone asking for seconds. Crunchy chicken coated in golden honey glaze delivers knockout flavor without the deep-frying mess.
Ingredients
Scale
Main Protein:
- 2 large chicken breasts
Supporting Dry Ingredients:
- 1 cup all-purpose flour
- 2 cups crushed cornflakes
- 1 tablespoon light brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Wet and Seasoning Ingredients:
- 2 eggs
- 2 tablespoons hot sauce
- ½ cup honey
- 2 tablespoons butter
- 1 tablespoon light brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon mustard powder
- Nonstick cooking spray
- Salt
- Black pepper
Instructions
- Position an oven rack in the center and heat to 425°F. Coat a rimmed baking sheet with nonstick spray or parchment paper.
- Crush 2 cups cornflakes into fine crumbs using a food processor or rolling pin. Break them into small, uniform pieces for even coating.
- Create three separate breading stations: First bowl mixes 1 cup flour with 1 tablespoon brown sugar. Second bowl whisks 2 eggs with 2 tablespoons hot sauce. Third bowl combines crushed cornflakes with 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne.
- Slice 2 large chicken breasts into even pieces about ½-inch thick. Pat chicken dry with paper towels and season both sides with salt and pepper.
- Coat each chicken piece first in flour mixture, then dunk completely in egg wash, and finally roll thoroughly in seasoned cornflake crumbs. Press coating gently to ensure complete coverage.
- Arrange breaded chicken pieces on prepared baking sheet with space between them. Spray chicken tops lightly with nonstick cooking spray to help browning.
- Bake chicken for 15-16 minutes at 425°F until golden brown and internal temperature reaches 165°F. Check doneness by cutting into thickest piece.
- While chicken bakes, prepare hot honey sauce. Combine ½ cup honey, 2 tablespoons butter, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 tablespoon hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ¼ teaspoon mustard powder in a small saucepan.
- Heat sauce ingredients over low temperature, stirring constantly until butter melts and mixture becomes smooth and slightly thickened, approximately 3-4 minutes.
- Remove chicken from oven and immediately drizzle with hot honey sauce. Serve extra sauce on the side for additional dipping.
Notes
- Make sure cornflakes are crushed finely for maximum crispiness, as larger chunks can prevent an even, crunchy coating.
- For gluten-free options, swap wheat flour with almond or rice flour and use gluten-free cornflakes.
- Use a meat thermometer to ensure chicken reaches 165°F internally, guaranteeing safe and perfectly cooked meat.
- Control heat levels in the hot honey sauce by adjusting hot sauce quantity, allowing customization for different spice tolerances.
- Prep Time: 15 minutes
- Cook Time: 15-16 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 675 kcal
- Sugar: 41 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 52 g
- Cholesterol: 215 mg