Quick Baked Crunchy Hot Honey Chicken

Why You’ll Love This Recipe

If you love the crispy texture of fried chicken but want a lighter, healthier version, this recipe is for you. The chicken is coated in a crispy cornflake crust, which bakes to perfection in the oven—no frying necessary! The addition of the sweet and spicy hot honey sauce takes the dish to the next level, providing a delightful balance of heat and sweetness. Plus, it's easy to make and can be prepared in just 40 minutes, making it ideal for busy evenings or when you want something indulgent without the guilt.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• 6 cups cornflakes (use gluten-free, if needed)

• ¼ cup grated parmesan cheese

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• ½ 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:

• ½ cup honey

• 2-3 tablespoons hot sauce

• 1-3 teaspoons cayenne pepper

• ¾ teaspoon chipotle chili powder

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Sea salt

• Fresh thyme, cilantro, or parsley, for serving

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you get fine crumbs. Alternatively, you can crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumbs to a shallow bowl.

3. In a separate bowl, beat the eggs and mix in the hot sauce. Add the chicken breast tenderloins and toss to coat evenly.

4. Dredge the chicken pieces in the cornflake mixture, pressing gently to ensure they are fully coated. If you want a thicker coating, dip the chicken back into the egg mixture and then into the crumbs again. Arrange the coated chicken on the prepared baking sheet. Drizzle with a little olive oil.

5. Bake the chicken for 20-25 minutes, or until it is crispy and golden brown on the outside.

6. While the chicken is baking, prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of sea salt. Heat over medium-low, stirring occasionally, until the sauce is warm and well combined.

7. Once the chicken is done baking, drizzle the hot honey sauce over the crispy chicken. Garnish with fresh herbs like thyme, cilantro, or parsley.

8. Serve immediately and enjoy!

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Gluten-free: Use gluten-free cornflakes to make this dish gluten-free.

• Spicy: Increase the amount of cayenne pepper or hot sauce for a spicier kick.

• Cheese: Add extra grated parmesan or a sprinkle of mozzarella for an even cheesier crust.

• Chicken options: You can also use chicken thighs instead of chicken tenderloins for a juicier result.

• Vegetarian option: Swap the chicken for tofu or cauliflower florets for a vegetarian version of this dish.

Storage/Reheating

• Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.

• Reheating: To retain the crispy texture, reheat the chicken in the oven at 350°F for 10-12 minutes or until heated through. You can also microwave it, but the crust may lose some of its crunch.

FAQs

1. Can I use a different type of crust for the chicken?

Yes, you can use panko breadcrumbs or crushed crackers as a substitute for cornflakes, depending on your preference.

2. Can I make the hot honey sauce ahead of time?

Yes, you can prepare the hot honey sauce in advance and store it in the fridge for up to a week. Reheat before serving.

3. Can I bake this recipe with bone-in chicken?

While this recipe is designed for chicken tenderloins, you can use bone-in chicken, but you may need to adjust the cooking time. Bone-in chicken typically takes longer to cook.

4. Is it necessary to use a food processor to crush the cornflakes?

No, it's not necessary. You can crush the cornflakes by hand or use a ziplock bag and a rolling pin to crush them into crumbs.

5. Can I freeze the chicken for later?

Yes, you can freeze the breaded chicken before baking. Wrap the chicken pieces tightly in plastic wrap and freeze for up to 3 months. When you're ready to bake, no need to thaw—just add a few extra minutes to the baking time.

6. Can I use a different type of honey for the hot honey sauce?

While regular honey works best for this recipe, you could experiment with flavored honeys such as orange blossom or clover honey for a unique twist.

7. How do I know when the chicken is fully cooked?

Chicken is fully cooked when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check the temperature.

8. Can I make the chicken ahead of time?

Yes, you can bread the chicken and refrigerate it for up to 4 hours before baking. Just bake it when you're ready to serve.

9. How can I make this recipe less spicy?

If you prefer a milder version, reduce the amount of cayenne pepper and hot sauce in the hot honey sauce, or omit them altogether.

10. Can I serve this with sides?

Absolutely! This crispy chicken pairs well with roasted vegetables, mashed potatoes, a simple salad, or rice for a complete meal.

Conclusion

Baked Crunchy Hot Honey Chicken offers a delicious combination of crispy, savory, and spicy flavors, all without the guilt of deep frying. It’s perfect for a weeknight dinner or as a showstopper for guests. The cornflake coating gives the chicken the perfect crunch, while the sweet and spicy hot honey sauce elevates the flavor to new heights. With simple ingredients and easy preparation, this dish is sure to become a family favorite. Enjoy!

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