Hot Honey Chicken
Hot Honey Chicken is made with chicken thighs coated in a spicy buttermilk mixture, breaded in crunchy seasoned corn flakes, baked, and drizzled with spicy honey.
Servings: 6 servings
Ingredients
For the chicken
- 5 cups corn flakes
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 to 2 tablespoons hot sauce
- 2 pounds boneless, skinless chicken thighs
For the hot honey
- ¾ cup honey
- 1½ tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
For the chicken
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Crush. Seal the cornflakes in a plastic bag and crush them with a rolling pin. You can crush them almost to a powder or, if you’d like larger flakes, crush less.
- Prepare to bread the chicken. In one bowl, mix together the crushed cornflakes, smoked paprika, garlic powder, and salt. In another bowl, whisk together the eggs, buttermilk, and hot sauce.
- Bread the chicken. Add the chicken to the bowl with the egg mixture and toss to coat. One at a time, dredge the chicken thighs in the cornflake mixture, making sure to coat each piece thoroughly. Arrange the breaded chicken in a single layer on the prepared baking sheet.
- Bake. Bake for 25 minutes or until a meat thermometer inserted into the thickest part of the largest piece of chicken reads 165°F. Remove from oven and set aside for 5 minutes.
For the hot honey
- Heat. In a small saucepan, whisk together the honey and chili flakes and bring it just to a boil over medium heat.
- Infuse. Remove the saucepan from the heat and stir in the hot sauce and apple cider vinegar. Allow the mixture to sit for about 10 minutes.
- Serve. Drizzle the hot honey over the chicken and serve.
Notes
- Coat the chicken: Ensure each chicken piece is well-coated with the cornflake mixture, pressing the flakes onto the chicken to adhere properly.
- Use a thermometer: Given the varying sizes and thickness of chicken thighs, use a meat thermometer to check that the chicken reaches an internal temperature of 165°F.
- Customize: Change the quantities of the hot sauce and chili flakes to your spice preference.
- Experiment with sauces: If hot honey doesn't suit your taste, try dipping the coated chicken in alternatives like ranch, BBQ, buffalo sauce, or another favorite condiment.
- Breading options: For a different take, mix in about 1/4 cup of freshly grated parmesan cheese with the cornflake mixture, or replace the cornflakes with panko or unseasoned breadcrumbs for a unique texture
Nutrition
Serving: 1chicken thigh | Calories: 444kcal | Carbohydrates: 59g | Protein: 38g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 156mg | Sodium: 1295mg | Potassium: 779mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1780IU | Vitamin C: 9mg | Calcium: 78mg | Iron: 8mg
