Name: Crispy Baked Hot Honey Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 pieces chicken breasts (or thighs); 1 tsp salt (fresh ground recommended); 1 tsp black pepper; 0.5 tbsp nonstick cooking spray (or light oil); 1 cup all-purpose flour (or almond flour for gluten-free); 0.5 cup light brown sugar (or coconut sugar); 2 large eggs; 2 tbsp hot sauce (adjust to taste); 4 cups cornflakes, crushed (gluten-free if needed); 1 tsp paprika (smoked paprika works wonderfully); 2 tsp seasoning mix (salt, chili powder, black pepper, cayenne); 0.5 cup honey (or maple syrup for a vegan alternative); 2 tbsp additional hot sauce; 4 tbsp butter (or plant-based butter); 0.25 cup light brown sugar (for glaze); 2 tbsp apple cider vinegar (or lemon juice); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp mustard powder

Description

This Crispy Baked Hot Honey Chicken features an irresistible crunch and a sweet heat that transforms simple chicken into a show-stopper, perfect for family dinners or gatherings.

Ingredients

4 pieces chicken breasts (or thighs)
1 tsp salt (fresh ground recommended)
1 tsp black pepper
0.5 tbsp nonstick cooking spray (or light oil)
1 cup all-purpose flour (or almond flour for gluten-free)
0.5 cup light brown sugar (or coconut sugar)
2 large eggs
2 tbsp hot sauce (adjust to taste)
4 cups cornflakes, crushed (gluten-free if needed)
1 tsp paprika (smoked paprika works wonderfully)
2 tsp seasoning mix (salt, chili powder, black pepper, cayenne)
0.5 cup honey (or maple syrup for a vegan alternative)
2 tbsp additional hot sauce
4 tbsp butter (or plant-based butter)
0.25 cup light brown sugar (for glaze)
2 tbsp apple cider vinegar (or lemon juice)
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder

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Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top. Lightly spray with nonstick cooking spray.
Pat the chicken dry and season generously with salt and pepper. If any pieces are uneven, pound them to achieve an even thickness.
Set up your dredging stations: In the first bowl, mix flour, brown sugar, and paprika. In the second bowl, whisk eggs with hot sauce. In the third bowl, crush the cornflakes and mix in the seasoning mix.
Dredge each piece of chicken in the flour mixture, dip it in the egg wash, then press into the cornflake mixture. Place on the wire rack.
Bake for 25-30 minutes, flipping the chicken halfway, until golden brown and the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the glaze: melt butter in a saucepan, add brown sugar, and stir until dissolved. Then add honey, hot sauce, vinegar, garlic powder, onion powder, and mustard powder. Simmer until the glaze thickens.
When the chicken is finished, spoon or brush the hot honey glaze over it. If desired, pop it back in the oven for an additional 2 minutes to melt the glaze.

Notes

Consider adding crushed pretzels instead of cornflakes for a unique texture or adjusting the heat level of the hot sauce to your preference.