Crunchy Hot Honey Chicken
This Crunchy Hot Honey Chicken brings bold Southern flavor, spicy-sweet glaze, and oven-baked crunch in a way that's easy enough for weeknights but impressive enough for guests.
Servings: 6 servings
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Ingredients
Chicken & Coating
- 2 pounds chicken thighs or breasts boneless, skinless
- 6 cups cornflakes crushed, gluten-free if needed
- 1/4 cup grated parmesan cheese
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 large eggs beaten with hot sauce
- 2 tbsp hot sauce for egg wash
- olive oil for drizzling
Hot Honey Sauce
- 1/2 cup hot sauce
- 6 tbsp butter salted
- 1 tsp seasoned salt or to taste
- 3/4 tsp chipotle chili powder
- 1/2 tsp cayenne pepper
- 2 tbsp honey or more to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a food processor, pulse cornflakes, parmesan, paprika, garlic, and onion powder until crumbly. Pour into a shallow dish.
- Beat eggs with hot sauce. Toss chicken in egg mixture to coat completely.
- Dredge chicken in the cornflake crumbs. Press firmly to coat. Double-dip for extra crunch if desired.
- Place on baking sheet, drizzle lightly with olive oil. Bake 20–25 minutes, flipping halfway through.
- While baking, make the sauce: melt butter in a saucepan, stir in hot sauce, chipotle, cayenne, and seasoned salt. Remove from heat and whisk in honey.
- When chicken is done, drizzle with hot honey glaze or serve sauce on the side for dipping.
Equipment
- Baking Sheet
- Parchment paper
- Saucepan
Notes
Store leftovers in the fridge for up to 3 days. Reheat in the oven for best texture. Sauce can be made ahead and refrigerated.
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