Description
This Baked Crunchy Hot Honey Chicken recipe offers a perfect balance of crispy, crunchy texture with a sweet and spicy glaze. Marinated in a flavorful buttermilk mixture and coated in a savory cornflake and Parmesan crust, the chicken is baked to golden perfection and finished with a luscious hot honey drizzle. Ideal for a satisfying main course that combines comfort food vibes with a tantalizing kick.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs or breasts, cut into strips or left whole
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating
- 2 cups cornflakes, crushed
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Hot Honey Sauce
- 1/4 cup honey
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon butter
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and either line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces, ensuring they are fully submerged, and marinate for at least 30 minutes or up to overnight in the refrigerator to tenderize and infuse flavor.
- Prepare the Coating: In a shallow bowl, mix together the crushed cornflakes, panko breadcrumbs, grated Parmesan cheese, and olive oil. Stir until the olive oil evenly coats the mixture, which will help create a crispy crust.
- Coat the Chicken: Remove the chicken from the marinade, letting the excess drip off. Dredge each piece thoroughly in the cornflake mixture, pressing lightly so the coating adheres well.
- Arrange and Bake: Place the coated chicken pieces in a single layer on the prepared baking sheet. Bake for 20 to 25 minutes, flipping the chicken halfway through cooking to ensure even browning. The chicken is done when the coating is golden and a meat thermometer registers 165°F (74°C) internally.
- Make the Hot Honey Sauce: While the chicken bakes, melt the butter in a small saucepan over low heat. Add the honey and hot sauce, stirring gently until the mixture is smooth and warmed through, then remove from heat.
- Serve: Drizzle the hot honey sauce over the freshly baked chicken or serve it on the side for dipping, adjusting the heat level to your taste.
Notes
- For extra crispiness, use a wire rack placed on the baking sheet to allow air circulation around the chicken while baking.
- Adjust the amount of hot sauce or substitute chili flakes to control the spice level according to your preference.
- This recipe works great with other chicken cuts such as tenders or drumsticks.
