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Crispy Baked Hot Honey Chicken Recipe

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Crispy Baked Hot Honey Chicken offers a flavorful twist on classic fried chicken without the guilt of deep frying. This recipe uses a crunchy cornflake and parmesan coating baked to golden perfection and paired with a sweet and spicy hot honey drizzle for an unforgettable meal in just 35 minutes.

Ingredients

Chicken and Coating

  • 4 medium boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 large eggs (3 eggs if chicken breasts are large)
  • 1 tablespoon hot sauce
  • 6 cups cornflakes, crushed (8 cups if chicken breasts are large)
  • ⅓ cup finely grated Parmesan cheese
  • Oil spray of choice

Hot Honey Sauce

  • ½ cup honey
  • 3 tablespoons hot sauce (such as Frank’s Red Hot)
  • 2 tablespoons red pepper flakes (to taste)
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Pinch of salt
  • Fresh thyme leaves, for garnish
  • Flaky sea salt, for garnish

Instructions

  1. Prepare the Oven and Rack: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Spray the wire rack evenly with cooking oil and set aside.
  2. Prep the Chicken: Pat chicken breasts dry with paper towels. Slice each breast horizontally to create even thickness layers. Use a rolling pin or mallet to gently pound the chicken until evenly thick but not too thin. Season both sides with salt and pepper.
  3. Set Up Breading Station: In three separate bowls, prepare coating components: Bowl 1 with flour, salt, pepper, chili powder, smoked paprika, garlic powder, and onion powder; Bowl 2 with eggs whisked together with hot sauce; Bowl 3 with crushed cornflakes and grated parmesan cheese.
  4. Bread the Chicken: Working one piece at a time, dredge the chicken in the seasoned flour, shaking off excess. Dip into the egg mixture allowing excess to drip off, then press firmly into the cornflake and parmesan mixture to coat fully. For extra crunch, repeat the egg dip and cornflake coating one more time, especially if using larger chicken breasts.
  5. Arrange and Bake: Place the coated chicken pieces on the prepared wire rack. Lightly spray the tops with oil to promote browning and crispiness. Bake for 20 to 25 minutes until the coating is golden and chicken is cooked through. For crispier edges, optionally broil for 1 to 3 minutes, watching closely to avoid burning.
  6. Make Hot Honey Sauce: While chicken bakes, combine honey, hot sauce, red pepper flakes, chili powder, garlic powder, onion powder, and salt in a small saucepan over low heat. Warm gently and simmer briefly until ingredients meld and infused, then remove from heat.
  7. Serve: Drizzle the hot honey sauce generously over the baked chicken. Garnish with fresh thyme leaves and a pinch of flaky sea salt. Serve immediately with your favorite sides like sweet potato fries, coleslaw, pickles, mac and cheese, or biscuits.

Notes

  • For larger chicken breasts, increase eggs to 3 and cornflakes to 8 cups for optimal coating.
  • Use a wire rack during baking to allow air circulation and even crisping.
  • Repeating the egg and cornflake coating step once more yields extra crunch.
  • Broiling at the end is optional but enhances crispiness.
  • Adjust red pepper flakes in the hot honey sauce to your preferred spice level.

Find it online: https://bitezly.com/crispy-baked-hot-honey-chicken-recipe/