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Hot Honey Chicken Recipe

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4.1 from 69 reviews

This Hot Honey Chicken recipe features tender, crispy oven-baked chicken breasts coated in a crunchy cornflake crust and drizzled with a sweet and spicy hot honey sauce. Perfectly balanced with savory spices and a kick of heat, this dish is a crowd-pleaser that is easy to prepare in under 40 minutes.

  • Total Time: 31 minutes
  • Yield: 6 servings

Ingredients

Chicken and Breading

  • 3 large boneless, skinless chicken breasts (about 1 ½ lbs.)
  • Salt, to taste
  • Pepper, to taste
  • Nonstick cooking spray
  • ½ cup all-purpose flour (generous)
  • 3 tablespoons packed light brown sugar
  • 3 large eggs, whisked very well
  • 2 teaspoons hot sauce
  • 5 cups cornflakes, crushed
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper

Hot Honey Sauce

  • ½ cup honey
  • ¼ cup hot sauce (Frank’s recommended)
  • 3 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder

Instructions

  1. Prep Work: Use a food processor, rolling pin, or your hands to crush the cornflakes until coarse crumbs form.
  2. Mix Breading Components: Set up three shallow bowls: one with the flour and brown sugar mixed, one with whisked eggs and hot sauce, and one with crushed cornflakes, paprika, salt, chili powder, pepper, and cayenne pepper combined.
  3. Prepare Chicken: Slice each chicken breast in half lengthwise to make thinner cutlets. Tenderize the smooth side of each piece using a meat mallet until about ½ inch thick. Optionally, cut into smaller strips or pieces.
  4. Preheat Oven: Set oven to 425°F (218°C) to be ready for baking.
  5. Bread the Chicken: Pat chicken dry and season both sides with salt and pepper. Dredge each piece generously in the flour mixture, then dip into the egg mixture allowing excess to drip off, and finally coat well with the cornflake breading. Repeat dipping into egg and bread crumbs if any spot needs more coverage.
  6. Prepare Baking Sheet: Lightly grease a light-colored baking sheet and optionally place oven-safe cooling racks on top for extra crispiness. Lay the breaded chicken pieces on the sheet and spray them with nonstick cooking spray.
  7. Bake the Chicken: Bake in the preheated oven for 15 to 16 minutes until crispy and cooked through with an internal temperature of 165°F (74°C).
  8. Make Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat. Melt the butter completely, then bring the sauce to a gentle boil. Reduce heat to low and keep warm until serving.
  9. Serve: Remove baked chicken from oven and drizzle generously with the hot honey sauce. Reserve some sauce on the side for dipping if desired. Serve immediately for best texture and flavor.

Notes

  • Using light-colored baking sheets helps prevent burning the cornflake crust.
  • Using cooling racks on the baking sheet promotes air circulation for a crispier crust.
  • The sauce can be adjusted in heat by varying the amount or type of hot sauce used.
  • Chicken cut into strips works well as finger food or for sandwiches.
  • For best results, use fresh cornflakes and crush them by hand to avoid overly fine crumbs.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/hot-honey-chicken-recipe-2/