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Baked Crunchy Hot Honey Chicken Recipe

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4.1 from 12 reviews

This Baked Crunchy Hot Honey Chicken recipe delivers a perfect balance of spicy, sweet, and crunchy flavors. Coated in a crispy cornflake and parmesan crust, then baked to golden perfection, the chicken is finished with a luscious homemade hot honey sauce infused with cayenne and chipotle for an irresistible kick. Served with fresh herbs, this dish offers a delightful combination of textures and bold tastes, ideal for a flavorful weeknight dinner or entertaining guests.

Ingredients

For the Chicken Coating

  • 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
  • sea salt, a pinch

For the Chicken and Egg Wash

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

For the Hot Honey Sauce

  • 1/2 cup honey
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper (adjust to heat preference)
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt, a pinch

For Serving

  • fresh thyme, cilantro, or parsley, for garnish

Instructions

  1. Preheat the oven and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Make the crispy crumb coating: In a food processor, pulse the cornflakes, grated parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until you achieve fine crumbs. Alternatively, crush the cornflakes in a sealed ziplock bag by stepping on them. Transfer the crumbs to a shallow bowl.
  3. Coat the chicken: In another bowl, beat the eggs and stir in 2 tablespoons of hot sauce. Add the chicken breast tenderloins to the egg mixture and toss well until fully coated. Then dredge each piece of chicken in the crumb mixture, pressing to adhere. For an extra thick coating, dip the chicken back in the egg wash and then again in the crumbs. Place coated chicken pieces on the prepared baking sheet and drizzle lightly with extra virgin olive oil to promote crispiness during baking.
  4. Bake the chicken: Bake the chicken in the preheated oven for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through (internal temperature should reach 165°F/74°C).
  5. Prepare the hot honey sauce: Shortly before the chicken finishes baking, combine the honey, 2 to 3 tablespoons hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan. Warm the mixture over low heat, stirring occasionally until well combined and slightly thickened.
  6. Finish and serve: When the chicken is done, drizzle the warm hot honey sauce generously over each piece. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens too much while waiting, warm it gently in the microwave for a few seconds. Serve immediately and enjoy!

Notes

  • Use gluten-free cornflakes if you need the dish to be gluten free.
  • Adjust cayenne and hot sauce quantities according to your preferred spice level.
  • For extra crispiness, ensure the chicken pieces are evenly coated and drizzle olive oil before baking.
  • This recipe works well with chicken tenders or small chicken breast strips.
  • Leftover sauce can be stored in the refrigerator for up to 1 week and reheated gently.
  • For a dairy-free option, omit parmesan and use gluten-free cornflakes accordingly.

Find it online: https://recipefeastful.com/baked-crunchy-hot-honey-chicken-recipe/