Description
Crispy Baked Hot Honey Chicken delivers a zingy kick that makes dinner seriously delicious. Drizzled with sweet-spicy honey and seasoned just right, this chicken turns your ordinary meal into something spectacular.
Ingredients
Scale
Main Proteins:
- 2 boneless, skinless chicken breasts
Breading and Coating:
- 2 cups cornflakes
- 0.5 cup panko breadcrumbs
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon smoked paprika
Seasonings and Liquids:
- 1 cup buttermilk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
Hot Honey Glaze:
- 0.5 cup honey
- 2 tablespoons hot sauce
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
- 0.5 teaspoon garlic powder
Instructions
- Combine 1 cup buttermilk with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon paprika in a medium bowl. Whisk the marinade until smooth and fragrant.
- Submerge 2 chicken breasts in the buttermilk mixture, ensuring complete coverage. Allow the chicken to marinate at room temperature for 15 minutes to absorb the seasonings.
- Heat your oven to 425°F (220°C). Position a wire rack inside a rimmed baking sheet and lightly coat with cooking spray to prevent sticking.
- Mix 2 cups crushed cornflakes, ½ cup panko breadcrumbs, ½ teaspoon cayenne pepper, and ½ teaspoon smoked paprika in a shallow dish. This will create your crunchy coating.
- Remove each chicken piece from the buttermilk, letting excess drip off. Roll the chicken thoroughly in the cornflake mixture, pressing gently to help crumbs adhere completely.
- Arrange the coated chicken on the prepared wire rack. Lightly mist with cooking spray to help achieve a golden exterior.
- Bake for 22 minutes, flipping chicken halfway through, until the coating turns deep golden brown and the internal temperature reaches 165°F (74°C).
- While chicken bakes, prepare the glaze by combining ½ cup honey, 2 tablespoons hot sauce, 1 tablespoon butter, 1 teaspoon apple cider vinegar, and ½ teaspoon garlic powder in a small saucepan.
- Warm the glaze over low heat, stirring constantly until butter melts and ingredients blend smoothly, about 3-4 minutes.
- After removing chicken from oven, drizzle the hot honey glaze generously over each piece. Sprinkle with fresh chopped parsley for a bright finish.
Notes
- Let the buttermilk marinade sit for at least 15 minutes to help tenderize and flavor your chicken deeply.
- Press the cornflake coating firmly onto each chicken piece to create an extra crunchy exterior that will stay crisp.
- For gluten-free options, swap panko and cornflakes with gluten-free breadcrumbs or crushed rice crackers.
- Adjust the hot sauce quantity to control the spice level, making this recipe friendly for different heat tolerances.
- Prep Time: 20-25 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 22 g
- Sodium: 760 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg