Hot Honey Chicken
The ultimate comfort food, Hot Honey Chicken combines a crispy coating with a sweet and spicy glaze that will have you craving more. This easy weeknight dinner is perfect for gatherings as it’s sure to impress. Try making it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Cutting Board
- Blender
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1/4 cup all-purpose flour
- 1 1/2 tsps smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp onion powder
- 2 large eggs
- 5 1/2 cups cornflakes cereal, crushed
- 2 Tbsp olive oil
- 2 lbs chicken breasts, cut into strips about 1-inch thick
- Salt and black pepper to taste
- 1/3 cup honey
- 3 1/2 Tbsp Sriracha hot sauce (or to taste)
- 1 1/2 Tbsp unsalted butter, diced into pieces
Instructions
- Preheat your oven to 425 degrees Fahrenheit. This will ensure that your chicken cooks evenly and gets that perfect crispy texture. While the oven is heating, grab a large oven-safe cooling rack and spray it with non-stick cooking spray. Place it over a rimmed baking sheet to catch any drippings.
- In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder. This flavorful blend will coat each piece of chicken beautifully.
- In a separate shallow dish, whisk the eggs until they are very well blended. This will help the flour and cornflakes adhere to the chicken.
- In a third dish, toss together the crushed cornflakes with olive oil using your fingertips. You want to ensure each flake is evenly coated for maximum crunch.
- Now, it's time to season the chicken. Sprinkle a generous amount of salt and black pepper on both sides of each strip. Then, take one piece at a time and dredge it in the flour mixture. Shake off any excess.
- Next, dip the dredged chicken into the egg wash, making sure it’s fully coated. After that, transfer it to the bowl with the crushed cornflakes and press down gently to ensure the flakes stick well. You want a generous, even coating on both sides.
- Place the coated strips on the prepared cooling rack. Repeat the process until all the chicken pieces are coated. This will keep them crispy while baking.
- Once all the chicken is ready, slide the baking sheet into the preheated oven. Bake until the chicken is cooked through and reaches an internal temperature of 165°F, which should take about 15 to 20 minutes. If you notice the chicken browning too quickly, lay a piece of foil over it without sealing.
- While the chicken bakes, grab a microwave-safe bowl and heat together honey and butter for about 30 seconds until the butter is nearly melted. Remove it and stir in the Sriracha, adjusting the heat to your liking. Season with salt to taste.
- Once the chicken is ready, drizzle the hot honey mixture over the strips or serve it on the side for dipping. For an extra crispy option, consider doubling the hot honey sauce!
Notes
- Tip 1: Store any leftover Hot Honey Chicken in an airtight container in the refrigerator for up to four days.
- Tip 2: You can freeze the uncooked coated chicken strips. Just make sure to separate them with parchment paper to avoid sticking.
- Tip 3: This dish pairs beautifully with a crisp salad or coleslaw to balance the flavors.
- Tip 4: Serve garnished with thinly sliced green onions for a pop of color and flavor.
- Tip 5: You can try different cereals for coating, like panko or crushed potato chips for a unique twist.