Crispy Hot Honey Chicken
User Reviews
5
Crispy Hot Honey Chicken
Description
This recipe starts with seasoning chicken pieces, then coating them in a mixture of flour and spices before dipping in egg wash. Next, chicken is coated with crushed cornflakes mixed with optional cayenne pepper to add texture and mild heat. The coarse cornflake coating crisps up during cooking, providing a crunchy exterior against the tender chicken inside.
The chicken can be baked at 400°F for convenience or shallow fried in oil for extra crunch. Turning the chicken halfway through ensures even browning. The dish finishes with hot honey drizzled over the top, balancing the spicy coating with sweetness.
It can be served alone or with homemade ranch or honey mustard dressings, offering an appealing combination of crispiness and balanced heat. The recipe includes tips for crushing cornflakes coarsely and pressing coating firmly to help it adhere during cooking.
Broiling at the end can add extra crispness if desired. Adjust seasonings and add Parmesan to the cornflakes for variation.
Ingredients
- 1 1/2 to 1 3/4 lbs. chicken breast or chicken tenders
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large egg
- 5 cups cornflakes
- 1/4 teaspoon cayenne pepper (optional)
- olive oil
- hot honey
Instructions
- Preheat the oven to 400 degrees. Prepare the chicken tenders by patting them dry with paper towels. This helps the coating adhere better and prevents excess moisture during cooking.
- Set up dredging stations. You will need 3 shallow bowls. In the first bowl, mix together flour, garlic powder, onion powder, salt, and pepper. Seasoning the flour ensures the chicken is flavorful from the first layer, creating a flavorful base. In the second bowl, whisk together the eggs (and optional hot sauce). Crush the cornflakes in a large ziploc bag with a rolling pin. Place in a bowl and sprinkle the cornflakes with cayenne pepper, if so desired.
- For extra flavor, you can season the chicken tenders lightly with salt and pepper before dipping them in the flour. This step is optional but ensures the seasoning penetrates the chicken itself.
- Coat the chicken. First, dredge the chicken tenders in the seasoned flour, making sure they are fully coated. Next, dip the floured chicken into the egg mixture, letting any excess drip off. Finally, press the chicken tenders into the crushed cornflakes, coating each one evenly. Tip: To help the cornflakes stick, press them firmly onto the chicken with your hands, ensuring the tenders are completely covered.
- Bake. Place the coated tenders on a parchment-lined baking sheet or on a wire rack set over a baking sheet (this helps airflow for even crisping). Drizzle the chicken tenders with olive oil to promote browning. Bake for 15-20 minutes at 400 degrees, flipping them halfway through. The chicken should be golden brown and reach an internal temperature of 165°F.Tip: If the tenders aren’t crispy enough, broil them for the last 2-3 minutes of baking.See below for optional frying instructions.
- Drizzle with hot honey. As soon as the tenders are out of the oven, drizzle them generously with hot honey. The sweet and spicy glaze enhances the crispy coating and adds a layer of flavor.
- Dip into ranch dressing or honey mustard.
Notes
- You can fry the cornflake-coated chicken in about ½ inch of oil for a crunchier texture, cooking each side 3-4 minutes until golden and 165°F internally.
- Add paprika to the flour mix for smoky flavor or Parmesan cheese to the cornflakes for an extra savory note.
- Dry the chicken thoroughly before coating and firmly press the cornflake crust to prevent it from falling off during cooking.
- After baking, broil the chicken for 2-3 minutes to increase crispiness if desired.
- Flip the chicken halfway in baking to ensure even browning on both sides.
User Reviews
Overall Rating
5
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