Oven Fried Southern Hot Honey Popcorn Chicken.
This Oven Fried Southern Hot Honey Popcorn Chicken is irresistibly crispy and perfectly sweet-spicy! A healthier baked twist on classic comfort food everyone will crave.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Meat Thermometer
- Whisk
- Serving platter
Ingredients
- 1 egg egg for binding
- 2 pounds boneless chicken breasts cut into cubes
- 1 1/4 cups corn flakes finely crushed, or use Panko
- 2 tablespoons flour
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper for seasoning
- extra virgin olive oil for drizzling
- 6 tablespoons salted butter
- 4-6 cloves garlic chopped
- 3 tablespoons honey
- 1-2 teaspoons cayenne pepper to taste
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika for hot honey sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili flakes to taste
Instructions
- Preheat the oven to 400°F (200°C) to ensure even cooking and a crispy texture.
- In a large mixing bowl, whisk the egg until combined. Add the cubed chicken breasts and coat thoroughly with the egg.
- In another bowl, mix finely crushed corn flakes or Panko, flour, smoked paprika, kosher salt, and black pepper to create the coating.
- Dip each piece of chicken into the coating mixture, pressing to fully cover each piece, allowing excess egg to drip off before coating.
- Line a baking sheet with parchment paper and arrange coated chicken pieces in a single layer. Drizzle extra virgin olive oil over the chicken.
- Bake for 25-30 minutes until golden brown and the internal temperature reaches 165°F (75°C). Flip halfway through for even cooking.
- While baking, melt salted butter in a saucepan over medium heat. Add chopped garlic and sauté until fragrant, about 1-2 minutes.
- Stir in honey, cayenne pepper, chili powder, smoked paprika, onion powder, and chili flakes. Simmer until the sauce thickens slightly.
- Transfer baked chicken to a large bowl and pour hot honey sauce over it. Toss gently to coat each piece thoroughly. Serve hot.
Notes
- Use whole wheat flour as a healthier alternative for added fiber.
- Substitute butter with coconut oil for a dairy-free hot honey sauce.
- Chicken thighs can be used instead of breasts for juicier results.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat frozen chicken in a 375°F (190°C) oven for 20-25 minutes to maintain crispiness.