Hot Honey Bangin' Crunchy Cornflake Baked Chicken
User Reviews
4.8
Hot Honey Bangin' Crunchy Cornflake Baked Chicken
Description
The chicken is first dipped in a whisked mixture of eggs and almond milk, then thoroughly coated in finely crushed cornflakes seasoned with paprika, onion powder, garlic powder, black pepper, and salt. The coated pieces are placed on a wire rack for even baking in a hot oven until the crust is crisp and the chicken reaches a safe internal temperature.
This method yields a crunchy, flavorful crust while keeping the meat tender and juicy. The hot honey drizzle adds a sticky, sweet-spicy glaze just before serving, complementing the seasoning in the crust.
The recipe suggests that chicken breasts or tenders may be substituted, with adjusted cooking times. For storage, refer to detailed instructions in the full original post.
Ingredients
- For the crunchy cornflake coating:
- 6 cups cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon salt
- FOR THE CHICKEN:
- 2 egg large
- 2 tablespoons almond milk or milk of choice
- 1 ½-2 pounds chicken thigh boneless, skinless
- For the hot honey:
- 1/2 cup honey
- 2-3 teaspoons hot sauce e.g. Cholula
Instructions
- Preheat the oven to 400 degrees F.
- Add the cornflakes to the bowl of the food processor and pulse until they reach a fine crumb similar to breadcrumbs. Transfer mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
- In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
- Line a large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
- Dip each chicken thigh into the egg mixture, then use a tong to grab each chicken thigh and toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack. Repeat with remaining chicken pieces.
- Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.
- Right before serving, make the quick hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Taste and add more hot sauce to adjust to your liking. Drizzle honey over the chicken before serving or use it as a dip for the chicken.
Notes
- Chicken breasts or tenders can replace thighs but watch the baking time as it will vary.
- Store leftover baked chicken in the refrigerator and reheat gently to preserve crunchiness.
- Freeze cooked chicken pieces in airtight containers for longer storage; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1serving (with hot honey) | |
| Calories | 354cal | 18% |
| Carbohydrates | 49.4g | 16% |
| Protein | 26.3g | 53% |
| Fat | 6.6g | 10% |
| Saturated Fat | 1.8g | 9% |
| Fiber | 3.5g | 14% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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