Description
This Baked Crunchy Hot Honey Chicken recipe features tender chicken breast tenderloins coated in a crispy cornflake and parmesan crust, baked to perfection and drizzled with a sweet and spicy homemade hot honey sauce. Perfect for a flavorful weeknight dinner with a satisfying crunch and a kick of heat balanced by honey’s sweetness.
Ingredients
Crust
- 6 cups cornflakes
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- sea salt, pinch
Chicken Coating
- 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 onion powder
- 1/2 teaspoon garlic powder
- sea salt, pinch
Garnish
- fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Crust Mixture: 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, resembling coarse breadcrumbs. If you don’t have a food processor, place the cornflakes mixture in a ziplock bag and crush them using your hands or by stepping on the bag. Transfer the crumbs to a shallow bowl.
- Coat the Chicken: In a separate bowl, beat the eggs and mix in 2 tablespoons of hot sauce. Add the chicken breast tenderloins and toss well to ensure each piece is fully coated with the egg mixture.
- Dredge in Cornflake Crumbs: Roll each piece of egg-coated chicken in the cornflake crumb mixture to cover thoroughly. 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. Drizzle them lightly with extra virgin olive oil to aid crisping during baking.
- Bake the Chicken: Bake the chicken in the preheated oven for 20-25 minutes, or until the coating is golden brown and crisp all around and the chicken is cooked through.
- Prepare the Hot Honey Sauce: While the chicken is baking, combine the honey, 2-3 tablespoons hot sauce, cayenne pepper (1-3 teaspoons depending on heat preference), chipotle chili powder, onion powder, garlic powder, and a pinch of sea salt in a small saucepan. Warm the mixture over low heat until well combined and slightly thickened, stirring occasionally. Remove from heat once ready.
- Drizzle and Garnish: Once the chicken is done baking, remove it from the oven and drizzle the warm hot honey sauce generously over the chicken pieces. Garnish with fresh thyme, cilantro, or parsley to add a fresh herbal note. If the sauce thickens too much while waiting, rewarm it briefly in the microwave for about 5 seconds before serving.
- Serve and Enjoy: Serve the crunchy hot honey chicken immediately for the best texture and flavor experience.
Notes
- For a thicker crust, double dip the chicken by repeating the egg wash and crumb coating.
- Adjust the amount of cayenne pepper in the hot honey sauce to control the heat level.
- Using fresh herbs like thyme, cilantro, or parsley adds brightness and balances the spiciness.
- Make sure to monitor the chicken while baking to avoid overcooking, which can dry it out.
- You can substitute chicken breast tenderloins with boneless chicken thighs if preferred.
- This recipe can be paired with a fresh salad or steamed vegetables for a complete meal.