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Honey garlic chicken Brussels sprouts skillet with sesame seeds and green onions in a cast iron pan

Baked Crunchy Hot Honey Chicken

Golden cornflake-crusted chicken baked on a sheet pan until irresistibly crispy, then drizzled with a sweet and spicy hot honey glaze. Ready in just 40 minutes. Perfect for weeknights or game day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups cornflakes plain, unsweetened; use certified gluten-free if needed
  • 0.25 cup parmesan cheese finely grated
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder for coating
  • 0.5 tsp garlic powder for coating
  • 1 pinch sea salt for coating
  • 2 lbs chicken breast tenderloins boneless, skinless
  • 2 large eggs beaten
  • 2 tbsp hot sauce for egg wash
  • 2 tbsp extra virgin olive oil for drizzling before baking
  • 0.5 cup honey raw or local preferred
  • 2 tbsp hot sauce for the honey sauce; up to 3 tbsp to taste
  • 1 tsp cayenne pepper for the honey sauce; up to 3 tsp to taste
  • 0.75 tsp chipotle chili powder
  • 0.5 tsp garlic powder for the honey sauce
  • 0.5 tsp onion powder for the honey sauce
  • 1 pinch sea salt for the honey sauce
  • fresh thyme, cilantro, or parsley for garnish

Equipment

  • baking sheet
  • parchment paper
  • Food processor or ziplock bag
  • Shallow bowls (x2)
  • small saucepan

Method
 

  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a food processor, combine cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Transfer to a shallow bowl. Alternatively, crush in a sealed ziplock bag using a rolling pin.
  3. In a separate shallow bowl, beat the eggs with 2 tablespoons of hot sauce until fully combined.
  4. Pat each chicken tenderloin dry. Dip into the egg mixture, letting excess drip off, then press firmly into the cornflake crumbs to coat all sides. For maximum crunch, double dip: back into the egg, then crumbs again.
  5. Arrange coated chicken on the prepared baking sheet without crowding. Drizzle lightly with extra virgin olive oil.
  6. Bake for 20 to 25 minutes until deep golden brown and cooked through to an internal temperature of 165 degrees F.
  7. While chicken bakes, combine honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan over low heat. Stir until warmed through, about 3 to 4 minutes.
  8. Let chicken rest 2 to 3 minutes after baking. Drizzle generously with warm hot honey sauce, top with fresh herbs, and serve immediately.

Notes

Use plain, unsweetened cornflakes for best results. For gluten-free, use certified GF cornflakes and verify your hot sauce label. Pat chicken dry before coating to prevent the crust from sliding off. Adjust cayenne and hot sauce to your preferred heat level, starting low and tasting as you go. Boneless thighs can substitute for tenderloins; add 3 to 5 minutes baking time. Store leftovers without sauce in an airtight container for up to 3 days, or freeze for up to 3 months.
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