Description
This Baked Crunchy Hot Honey Chicken recipe combines the perfect blend of sweet, spicy, and crunchy flavors in every bite. Tender chicken coated in a crispy cornflake crust, drizzled with a spicy honey glaze, makes for a delicious and satisfying main course.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into strips or kept whole
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Cornflake Coating:
- 2 cups crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
Hot Honey Glaze:
- 1/2 cup honey
- 1–2 teaspoons hot sauce (like Frank’s RedHot)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Marinate the chicken: In a bowl, mix buttermilk, garlic powder, smoked paprika, salt, and pepper. Add chicken, coat well, and marinate for at least 20 minutes.
- Prepare the coating: Mix crushed cornflakes, Parmesan cheese, and olive oil in a shallow bowl. Dredge marinated chicken in the cornflake mixture.
- Bake the chicken: Place coated chicken on the baking sheet and bake for 22–25 minutes until golden and crispy.
- Make the hot honey glaze: Heat honey, hot sauce, red pepper flakes, and vinegar in a saucepan until warmed through.
- Serve: Drizzle hot honey over the baked chicken before serving.
Notes
- Adjust the heat level by varying the amount of hot sauce and red pepper flakes.
- Pair with roasted vegetables, mashed potatoes, or use in a sandwich.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken portion
- Calories: 410
- Sugar: 14g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
