Baked Crunchy Hot Honey Chicken (Print Version)
# Ingredients:
→ Chicken Coating
01 -
6 cups cornflakes, use gluten free if needed
02 -
1/4 cup grated parmesan cheese
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon garlic powder
06 -
2 large eggs, beaten
07 -
2 tablespoons hot sauce
08 -
2 pounds chicken breast tenderloins
09 -
Extra virgin olive oil, for drizzling
→ Hot Honey Sauce
10 -
1/2 cup honey
11 -
2 1/2 tablespoons hot sauce
12 -
2 teaspoons cayenne pepper
13 -
3/4 teaspoon chipotle chili powder
14 -
1/2 teaspoon garlic powder
15 -
1/2 teaspoon onion powder
16 -
Sea salt, to taste
17 -
Fresh thyme, cilantro, or parsley, for garnish
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 -
In a food processor, combine cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Alternatively, crush the mixture in a ziplock bag. Transfer the crumbs to a shallow bowl.
03 -
In a separate bowl, beat the eggs, then mix in the hot sauce. Add the chicken tenderloins and coat them thoroughly.
04 -
Dredge each chicken tenderloin through the cornflake mixture, ensuring full coverage. For a thicker coating, repeat the dredging process by dipping back into the eggs and again into the crumbs. Place the coated chicken on the prepared baking sheet. Drizzle with olive oil.
05 -
Bake the chicken for 20-25 minutes, or until golden and crispy on all sides.
06 -
In a small saucepan, combine honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and a pinch of salt. Warm over low heat until fully combined.
07 -
Drizzle the warm hot honey sauce over the baked chicken. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens, warm in the microwave for 5 seconds before serving.
# Notes:
01 -
For a gluten-free version, use certified gluten-free cornflakes.
02 -
The hot honey sauce can be adjusted for less spice by reducing the cayenne.