Foodie, Recipes

Baked Crunchy Hot Honey Chicken

Simple cornflake-crusted chicken baked up on a sheet pan until crispy and delicious – loved by everyone!

Ingredients

  • 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
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast tenderloins
  • extra virgin olive oil, for drizzling

Hot Honey

  • 1/2 cup honey
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt
  • fresh thyme, cilantro, or parsley, for serving

Instructions

  • 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  • 2. In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
  • 3. Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.
  • 4. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
  • 5. Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
  • 6. Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!

By Half Baked Harvest