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Homemade Baked Hot Honey Chicken photo

Baked Hot Honey Chicken

Crispy cornflake-crusted chicken topped with a sticky, spicy-sweet hot honey sauce.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings 4 servings

Equipment

  • Baking sheet with rack
  • Three shallow bowls or pans
  • Measuring cups and spoons
  • Mixing spoon or whisk
  • Small saucepan
  • Meat Mallet or Rolling Pin
  • Instant Read Thermometer

Ingredients
  

  • 3 lb chicken breasts boneless, skinless, pounded to 1/4-inch thickness
  • salt to taste, plus 1/2 teaspoon for coating mix and 1/2 teaspoon for sauce
  • black pepper to taste, and 1/2 teaspoon for coating mix
  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp garlic powder for coating
  • 1 tsp smoked paprika
  • 3 large eggs lightly beaten
  • 1 Tbsp hot sauce such as Frank's, mixed into the eggs
  • 5 cups cornflakes crushed (measured as 5 cups uncrushed before crushing)
  • 2 Tbsp olive oil worked into crushed cornflakes
  • 1/2 cup honey
  • 1/4 cup hot sauce for the sauce (such as Frank's)
  • 2 Tbsp unsalted butter
  • 1 tsp garlic powder for the sauce
  • 1 tsp cayenne pepper optional; increase for more heat
  • 1 tsp red pepper flakes optional; increase for more heat
  • 1/2 tsp salt for the sauce
  • 1 Tbsp fresh thyme chopped, for garnish

Instructions
 

  • Preheat the oven to 425°F (220°C). Line a baking sheet with a rack and set aside.
  • If breasts are large, cut each in half lengthwise and pound each piece to about 1/4–1/3 inch thickness; season both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, brown sugar, 1 teaspoon garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper until combined.
  • In a second shallow bowl, beat the eggs with 1 tablespoon hot sauce until smooth.
  • Place the crushed cornflakes in a third shallow bowl; stir in the olive oil and work it in with your fingers so the flakes are evenly coated.
  • One at a time, dredge each chicken cutlet in the flour mixture, then dip into the egg mixture allowing excess to drip off, and press firmly into the cornflakes to fully coat both sides. Transfer to the prepared rack; repeat with remaining cutlets.
  • Bake the breaded chicken on the rack in the preheated oven for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • While the chicken bakes, combine 1/2 cup honey, 1/4 cup hot sauce, 2 tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon cayenne (optional), 1 teaspoon red pepper flakes (optional), and 1/2 teaspoon salt in a small saucepan; heat over medium until warmed and slightly thickened, then reduce to low to keep warm.
  • When chicken is done, drizzle or brush the hot honey sauce over each piece, garnish with chopped fresh thyme, and serve extra sauce on the side.

Notes

  • See the video near the top of the blog post for visual guidance.
  • To air-fry: preheat to 400°F and spray basket and chicken; cook in batches 5 minutes, flip, then 5 more minutes or until 165°F.
  • Omit cayenne and red pepper flakes to reduce heat.
  • Leftovers keep refrigerated up to 5 days.
  • Reheat on a baking sheet at 325°F until warmed and slightly crispy.