Description
This Baked Crunchy Hot Honey Chicken recipe combines the perfect blend of crispy texture with a touch of sweet heat. Marinated in buttermilk and coated with a crunchy cornflake mixture, these chicken breasts deliver a flavorful kick with a drizzle of hot honey sauce.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cornflakes (crushed)
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
For the Hot Honey:
- 1/2 cup honey
- 1–2 teaspoons hot sauce (adjust to taste)
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
- Marinate the chicken: In a bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper. Marinate the chicken for at least 30 minutes.
- Prepare the coating: Mix crushed cornflakes, panko breadcrumbs, and olive oil in a bowl.
- Coat the chicken: Coat each chicken piece in the cornflake mixture and place on the baking sheet.
- Bake: Bake for 25–30 minutes until golden and cooked through.
- Make the hot honey: Warm honey, hot sauce, and red pepper flakes in a saucepan.
- Drizzle and serve: Drizzle hot honey over the baked chicken before serving.
Notes
- For extra crunch, broil the chicken for the last 2 minutes of baking.
- You can use gluten-free panko and cornflakes for a gluten-free version.
- Adjust hot sauce and chili flakes to suit your spice preference.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 430
- Sugar: 18g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
