Hot Honey Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6 people
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Calories
387 kcal
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Course
Main Course
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Cuisine
American
Hot Honey Chicken
Description
Hot Honey Chicken combines tender, thinly sliced chicken breasts with a crunchy breading made of cornflakes and spices. The chicken is seasoned, flour-coated, dipped in a hot sauce-spiked egg wash, and thoroughly coated with a spicy cornflake blend before baking at 425°F, ensuring a crisp texture. The accompanying hot honey sauce mixes honey, Frank’s hot sauce, butter, brown sugar, vinegar, and powdered seasonings to create a sweet and mildly spicy glaze, which brings a pleasant contrast to the crispy chicken.
After baking, the chicken can be served alongside steamed rice cooked in chicken broth, buttered noodles, smashed or roasted potatoes, or roasted vegetables, providing a satisfying meal. Adjusting the amount of hot honey sauce allows control over the spice level to suit preference. The recipe includes tips for alternative cooking methods such as deep frying and air frying, offering flexibility.
The sauce can be drizzled over the chicken just before serving, enhancing its flavor without overpowering the coating. Leftovers keep well refrigerated for up to three days and can be frozen for longer storage. Reheating in a 350°F oven maintains the crispness better than microwaving.
Ingredients
Chicken
- 3 chicken breast about 1 ½ lbs, large; boneless; skinless
- salt
- black pepper
- cooking spray nonstick
Flour Mixture
- ½ cup flour use a generous ½ cup
- 3 tablespoons brown sugar I use light, packed
Egg Mixture
- 3 egg whisked very well, large
- 2 teaspoons hot sauce
Breading Mixture
- 5 cups cornflakes
- 1 ½ teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Hot Honey Sauce
- ½ cup honey
- ¼ cup hot sauce I use Frank’s
- 3 tablespoons butter
- 1 tablespoon brown sugar packed
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
Prep Work:
- Use a food processor, a rolling pin, or your hands to crush the cornflakes. (I just use my hands!)
- Combine the flour mixture, egg mixture, and breading mixture in 3 separate shallow bowls.
- Slice the chicken in half lengthwise to create two thinner slices. Use a meat mallet to tenderize the smooth side of the chicken until it's 1/2-inch thick. Cut into smaller strips/pieces if desired.
- Preheat oven to 425° F.
Bread the Chicken:
- Pat the chicken completely dry and season each side with salt and pepper.
- Coat generously in the flour mixture, then transfer to egg mixture. Use your fingers to slide excess egg mixture off the chicken so that it doesn’t bleed through the breading.
- Transfer to the breading mixture and coat very well on all sides. If some areas need extra breading, give it a quick dip back into the eggs, then back to the breading.
- Transfer to a lightly greased, light-colored baking sheet. (Pro Tip: Place oven-safe cooling racks over the baking sheet for extra crispy results.)
- Spray the chicken with nonstick cooking spray.
Bake the Chicken & Make Sauce
- Bake for 15-16 minutes.
- While the chicken bakes, combine the hot honey sauce ingredients in a small saucepan over low heat. Once the butter is melted, bring the sauce to a boil, then reduce heat to low until ready to serve.
- Remove the chicken from the oven and drizzle with hot honey sauce. Some sauce may be reserved on the side for dipping as well. Serve!
Notes
- The spice level comes mainly from the hot honey sauce, so adjust the amount drizzle to match your preference.
- Frank's Hot Sauce is recommended for the best flavor but you can substitute with your preferred hot sauce.
- For best texture, serve the chicken soon after cooking to keep the breading crisp.
- Leftovers store well covered in the refrigerator for up to 3 days and freeze for up to 3 months.
- Reheat leftovers in a 350°F oven for about 10 minutes to restore crispness.
- Serve with rice cooked in chicken broth, buttered noodles, smashed or roasted potatoes, or roasted vegetables.
- Alternative cooking methods include deep frying at 350-375°F for about 4 minutes per side or air frying at 350-375°F for 20-25 minutes with flipped halfway through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 59g | 20% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 133mg | 44% |
| Sodium | 809mg | 34% |
| Potassium | 346mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 30mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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