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Hot Honey Chicken Recipe

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3.8 from 10 reviews

This Hot Honey Chicken recipe features crispy, breaded chicken breasts baked to perfection and drizzled with a sweet and spicy hot honey sauce. Coated in a crunchy cornflake crust and baked in the oven, the chicken is tender and flavorful, balanced perfectly by the tangy, buttery sauce spiced with cayenne and hot sauce. A simple yet delicious dish that’s perfect for a weeknight dinner or casual gathering.

Ingredients

Chicken and Breading

  • 3 large boneless, skinless chicken breasts (about 1 ½ lbs.)
  • Salt and pepper, to taste
  • Nonstick cooking spray
  • ½ cup flour (generous)
  • 3 tablespoons packed light brown sugar
  • 3 large eggs, whisked well
  • 2 teaspoons hot sauce
  • 5 cups cornflakes, crushed
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper

Hot Honey Sauce

  • ½ cup honey
  • ¼ cup hot sauce (Frank’s recommended)
  • 3 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon mustard powder

Instructions

  1. Prep Work: Crush the cornflakes using a food processor, rolling pin, or your hands until mostly fine. Set aside for breading.
  2. Prepare Breading Mixtures: In three separate shallow bowls, place the flour mixed with brown sugar, the whisked eggs combined with 2 teaspoons hot sauce, and the crushed cornflakes combined with paprika, salt, chili powder, pepper, and cayenne.
  3. Prepare Chicken: Slice each chicken breast in half lengthwise to create two thinner pieces. Use a meat mallet to tenderize and flatten the chicken until about ½-inch thick. Cut into strips or leave whole as desired.
  4. Preheat Oven: Set your oven to 425°F (220°C) to preheat for baking.
  5. Bread the Chicken: Pat chicken dry and season both sides with salt and pepper. Coat each piece generously in the flour mixture, then dip into the egg mixture, allowing excess egg to drip off. Finally, coat thoroughly in the cornflake breading mixture. For any bare spots, repeat egg dip and breading. Place the breaded chicken pieces on a lightly greased, light-colored baking sheet; for extra crispiness, place oven-safe cooling racks over the sheet.
  6. Prepare for Baking: Spray the breaded chicken pieces generously with nonstick cooking spray to help achieve a crisp crust.
  7. Bake the Chicken: Bake in the preheated oven for 15 to 16 minutes, until the chicken is cooked through and the coating is golden and crispy.
  8. Make Hot Honey Sauce: While chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat. Stir until butter melts, then raise heat until sauce comes to a boil. Reduce heat back to low and keep warm until serving.
  9. Serve: Remove the chicken from the oven and drizzle with the prepared hot honey sauce. Reserve some sauce on the side if desired for dipping. Serve immediately.

Notes

  • Using a light-colored baking sheet prevents over-browning the breading.
  • Placing the chicken on oven-safe cooling racks over the baking sheet helps air circulate around the pieces for a crunchier crust.
  • Adjust the amount of cayenne and hot sauce in the breading and sauce to control heat level.
  • Leftover sauce can be refrigerated and reheated gently.
  • For gluten-free option, substitute flour and cornflakes with gluten-free versions.

Find it online: https://dishcooks.com/hot-honey-chicken-recipe/