Description
Sizzling Oven Baked Hot Honey Chicken brings serious flavor to your dinner table with a perfect crispy crunch that will have everyone asking for seconds. Drizzled with sweet-spicy honey and baked to golden perfection, this dish delivers restaurant-quality taste right from your own kitchen.
Ingredients
Scale
Protein:
- 3 large boneless skinless chicken breasts
Breading Components:
- 5 cups crushed cornflakes
- ½ cup flour
- 3 tablespoons brown sugar
Seasoning and Flavor Enhancers:
- 3 large eggs
- ½ cup honey
- ¼ cup hot sauce
- 3 tablespoons butter
- 2 teaspoons hot sauce
- 2 teaspoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 ½ teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- Salt and pepper (to taste)
- Nonstick cooking spray
Instructions
- Crush 5 cups of cornflakes into a fine mixture in a shallow bowl. Set up three separate shallow bowls: one for the flour mixture, one for the egg mixture, and one for the breading mixture.
- Cut 3 large chicken breasts in half lengthwise. Pound each piece to a ½-inch thickness. Sprinkle salt and pepper across all surfaces.
- Combine ½ cup flour and 3 tablespoons brown sugar in the first shallow bowl. Mix thoroughly.
- Whisk 3 large eggs with 2 teaspoons hot sauce in the second shallow bowl until well blended.
- Blend 5 cups crushed cornflakes, 1 ½ teaspoons paprika, ½ teaspoon salt, ½ teaspoon chili powder, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper in the third shallow bowl.
- Coat each chicken piece completely in the flour mixture. Ensure every surface is covered.
- Dip the flour-coated chicken into the egg mixture, allowing excess to drip off.
- Press the egg-coated chicken firmly into the cornflake breading, covering all sides. For extra crunch, repeat the egg and breading process.
- Arrange breaded chicken on a lightly greased baking sheet. Spray the chicken surface with nonstick cooking spray.
- Heat oven to 425°F. Bake chicken for 15-16 minutes until golden brown and internal temperature reaches 165°F.
- While chicken bakes, create the hot honey sauce. Melt 3 tablespoons butter in a small saucepan over low heat.
- Add ½ cup honey, ¼ cup hot sauce, 1 tablespoon brown sugar, 2 teaspoons apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon mustard powder to the butter.
- Stir sauce ingredients until combined. Bring to a gentle boil, then reduce heat to keep warm.
- Remove chicken from oven. Drizzle hot honey sauce generously over each piece.
- Serve chicken immediately with extra sauce on the side for dipping.
Notes
- Crush cornflakes thoroughly for maximum crispiness, using a rolling pin or food processor to create fine, even crumbs that will adhere perfectly to the chicken.
- For a gluten-free version, swap wheat flour with rice flour or gluten-free all-purpose flour blend, and use crushed gluten-free cornflakes or panko.
- Letting the breaded chicken rest for 10 minutes before baking helps the coating stick better and creates a crunchier exterior.
- Use an instant-read thermometer to check chicken’s internal temperature, ensuring it reaches 165°F without overcooking and drying out the meat.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 540 kcal
- Sugar: 33 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 43 g
- Cholesterol: 195 mg