Hot Honey Chicken
Hot Honey Chicken is sure to be a favorite chicken dinner! Tender oven-baked chicken coated in a crispy seasoned cornflake crust and drizzled in a sweet and spicy hot honey sauce.
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Servings: 6
Equipment
- cookie sheet
- 2 plates and 1 bowl
- small sauce pan
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- ⅓ cup all-purpose flour or whole wheat or gluten-free flour
- ¼ tsp salt
- ¼ tsp pepper
- 2 eggs scrambled
- 3 cups cornflakes crushed
- 1 tsp garlic powder
- 1 tsp parsley
- ½ tsp paprika
- ¼ tsp cayenne pepper
Hot Honey
- ⅓ cup honey
- 3 tbsp oil I used avocado oil
- 1 jalapeno sliced into coins
- ¼ tsp garlic powder
- 1-2 pinches salt, cayenne pepper, and red pepper flakes (each) adjust to taste
Instructions
- Preheat oven 400°F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
- Cut any large chunks of fat off the chicken.
- You will have three dipping stations:To a plate, combine flour, salt, and pepper.To a bowl, add eggs and scramble. To a second plate, combine cornflakes, garlic, parsley, paprika, and cayenne pepper. Mix well.
- Dip each piece of chicken first in the flour mixture (coat well), then the egg mixture, then finally coat well with the cornflake mixture. Place on a cookie sheet. Continue until all pieces of chicken are coated.
- Bake for approximately 35 minutes or until the internal temperature is 165°F and the chicken is cooked completely through with no pink and the outside is crispy.
- While the chicken is in the oven prepare the hot honey.In a small saucepan, combine honey, oil, jalapeno, salt, cayenne pepper, and red pepper flakes.Heat on low heat, stirring frequently for 10 minutes. Turn off the heat, let cool slightly then serve over chicken.
- Store leftover chicken in an airtight container for 4-5 days. Reheat in the oven until warm and crispy.
Notes
The heat of the hot honey can vary based on the heat of the jalapeno. Adjust the amount of cayenne pepper and red pepper flakes accordingly.
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