Crispy Hot Honey Chicken (Printable Version)
Tender baked chicken smothered in zippy hot honey sauce—get that craveable combo of sweet, spicy, and crispy all together.
# What You'll Need:
→ Chicken Prep
01 -
3 big chicken breasts, boneless and skin removed
02 -
5 cups crunchy cornflakes
03 -
3 large eggs
04 -
1/2 cup plain flour
05 -
1 1/2 teaspoons smoky paprika
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon chili powder
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon cayenne
10 -
3 tablespoons light brown sugar, packed tight
11 -
2 teaspoons Frank’s hot sauce
12 -
Nonstick spray
→ Hot Honey Drizzle
13 -
1/2 cup pure honey
14 -
1/4 cup Frank’s hot sauce
15 -
3 tablespoons butter
16 -
1 tablespoon brown sugar
17 -
2 teaspoons apple cider vinegar
18 -
1/2 teaspoon ground mustard
19 -
1/2 teaspoon garlic powder
20 -
1/2 teaspoon onion powder
# Steps to Follow:
01 -
Pour the hot honey sauce over your crispy chicken strips and put a little more in a dish for dipping.
02 -
While the chicken is baking, put honey, hot sauce, butter, brown sugar, apple cider vinegar, mustard, garlic, and onion powder in a small pot on low. Stir now and then until butter’s melted. Let it gently bubble, then turn down the heat and keep it warm.
03 -
Slide the tray into a hot oven for about 15–16 minutes. Pull them out when they’re crisp and golden and cooked all the way through.
04 -
Lay your coated chicken pieces on the baking tray (or on a rack set above it if you like them extra crunchy). Spray evenly with nonstick spray.
05 -
Toss chicken into the flour-spice mix, then dip in the egg-hot sauce. Shake off extra, then press into the cornflakes. Want extra crunch? Dip back in egg and roll in cornflakes again.
06 -
Get your oven up to 220°C, or 425°F. Dab a little nonstick spray on a pale baking tray.
07 -
Slice each chicken breast in half the long way, so you’ve got thin pieces. Pound them down to about 1.25cm thick, then toss both sides with a bit of salt and pepper.
08 -
Set up three bowls. First, mix flour with the paprika, chili powder, cayenne, salt, pepper, and brown sugar. Next bowl’s for eggs beaten with hot sauce. Last one’s for your smashed cornflakes.
09 -
Use a rolling pin, food processor, or just your hands to smash those cornflakes into chunky pieces.
# Additional Notes:
01 -
Keep your cornflakes chunky if you want mega crunch when you bite in.
02 -
Baking on a light-colored tray stops the chicken from getting too brown and helps keep it crisp.