Description
This Baked Crunchy Hot Honey Chicken recipe offers a perfect balance of sweet, spicy, and savory flavors wrapped in a crispy cornflake and parmesan coating. The chicken tenderloins are baked to golden perfection, then drizzled with a fiery hot honey sauce that brings a delicious kick. Easy to prepare and ideal for a weeknight dinner, this dish is both impressive and comforting.
Ingredients
Coating Ingredients
- 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
Chicken and Egg Mixture
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt, a pinch
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare Coating Mixture: In a food processor, blend the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt until you get fine crumbs. Alternatively, place the cornflakes in a ziplock bag and crush them by stepping on the bag. Transfer the crumbs to a shallow bowl.
- Coat the Chicken: Beat the eggs in a bowl and whisk in 2 tablespoons of hot sauce. Add the chicken breast tenderloins to the egg mixture and toss thoroughly to coat each piece evenly.
- Dredge in Crumbs: Take each piece of coated chicken and dredge it through the cornflake crumb mixture, pressing to cover fully. For a thicker crust, dip the chicken back into the egg wash, then again into the crumbs. Place each coated piece on the prepared baking sheet.
- Drizzle with Olive Oil and Bake: Lightly drizzle the coated chicken pieces with extra virgin olive oil to promote crisping. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is crisp and golden all around.
- Make the Hot Honey Sauce: While the chicken is baking, combine the honey, 2 to 3 tablespoons of hot sauce, cayenne pepper (start with 1 teaspoon and adjust to taste), chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan. Warm gently over low heat until everything is combined and heated through.
- Serve: Once the chicken is baked, drizzle the warm hot honey sauce generously over the pieces. Garnish with fresh thyme, cilantro, or parsley for a pop of color and freshness. If the sauce thickens too much, rewarm it briefly in the microwave to loosen.
- Enjoy: Serve immediately while crispy and hot for the best texture and flavor experience.
Notes
- To ensure gluten-free, use certified gluten-free cornflakes.
- For extra spicy heat, increase the cayenne pepper or hot sauce in the sauce.
- You can use chicken thighs or wings instead of tenderloins if preferred, adjusting baking time accordingly.
- Drizzling olive oil before baking helps achieve a golden, crunchy crust without frying.
- Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness rather than the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
