Description

This Baked Crunchy Hot Honey Chicken offers a perfect balance of crispy, spicy, and sweet flavors. Coated in a fragrant cornflake and parmesan crust, then baked to golden perfection, this dish is finished with a warm, spicy honey sauce that adds a wonderful kick. Ideal for those who enjoy bold flavors without the mess of frying, this chicken recipe is both flavorful and easy to prepare, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

For the Chicken:

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
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
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt, to taste

For Garnish:

Fresh thyme, cilantro, or parsley

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Instructions

Preheat Oven: Preheat your oven to 425° F and line a baking sheet with parchment paper to prepare for baking the chicken.
Prepare the Coating: In a food processor, combine the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. Alternatively, crush the cornflakes using a ziplock bag and a heavy object or by stepping on them carefully. Transfer the crumbs into a shallow bowl.
Coat the Chicken: Beat the eggs in a bowl, then add the hot sauce and toss the chicken breast tenderloins in the mixture to fully coat them. Next, dredge each piece of chicken in the cornflake crumb mixture, ensuring full coverage. For an extra thick and crunchy coating, dip the chicken back into the egg mixture and then again in the crumbs. Place the coated chicken pieces on the prepared baking sheet and drizzle lightly with extra virgin olive oil.
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. The internal temperature should reach 165° F for safe consumption.
Make the Hot Honey Sauce: While the chicken is baking, combine the honey, 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 all ingredients are blended and the sauce is hot. Take care not to overheat to avoid burning the honey.
Serve: Once the chicken is done, immediately drizzle the warm hot honey sauce over the chicken pieces. If the sauce thickens before serving, briefly warm it in the microwave for about 5 seconds. Garnish with fresh thyme, cilantro, or parsley to add a fresh herbaceous note. Serve hot and enjoy!

Notes

Use gluten-free cornflakes to make the recipe gluten-free if necessary.
The thickness of the honey hot sauce can be adjusted according to preference by modifying the amount of cayenne pepper or hot sauce used.
For extra crispiness, flipping the chicken halfway through baking is an option but not mandatory.
Make sure to monitor the chicken closely at the end of baking to avoid overcooking and drying it out.
Fresh herbs can be substituted with dried herbs, but fresh herbs provide brighter flavor and color.

Nutrition

Serving Size: 1 chicken tenderloin with sauce (approximately 150g)
Calories: 320
Sugar: 18g
Sodium: 450mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg