Baked Crunchy Hot Honey Chicken 

Baked Crunchy Hot Honey Chicken offers a delightful fusion of textures and flavors. The chicken is coated in a crispy cornflake crust, baked to golden perfection, and then drizzled with a sweet and spicy hot honey glaze. This dish provides the satisfying crunch of fried chicken without the need for deep frying, making it a healthier yet indulgent option. The combination of heat from the hot sauce and the sweetness of honey creates a balanced and mouthwatering experience. Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress.

Ingredients

For the Chicken:

• 3 large boneless, skinless chicken breasts (approximately 1.5 pounds)

• Salt and black pepper, to taste

• ½ cup all-purpose flour

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 2 large eggs, beaten

• 5 cups cornflakes, crushed

• ¼ teaspoon cayenne pepper (optional)

• Olive oil, for drizzling

For the Hot Honey Sauce:

• ½ cup honey

• ¼ cup hot sauce (e.g., Frank's RedHot)

• 3 tablespoons butter

• 1 tablespoon light brown sugar

• 2 teaspoons apple cider vinegar

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon mustard powder
  
  

Directions

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Prepare the Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Optionally, tenderize the chicken by gently pounding it to an even thickness.

3. Set Up Dredging Stations: In a shallow bowl, combine the flour, garlic powder, onion powder, salt, and black pepper. In another shallow bowl, beat the eggs. In a third shallow bowl, place the crushed cornflakes and cayenne pepper (if using).

4. Coat the Chicken: Dredge each chicken piece first in the seasoned flour, then dip into the beaten eggs, allowing any excess to drip off, and finally coat thoroughly with the cornflake mixture. Press gently to ensure the coating adheres well.

5. Bake the Chicken: Place the coated chicken pieces on the prepared baking sheet in a single layer. Lightly drizzle or spray the tops with olive oil to promote crispiness. Bake for 20–25 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

6. Prepare the Hot Honey Sauce: While the chicken is baking, in a small saucepan over medium heat, combine the honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder. Stir until the butter is melted and the sauce is smooth. Allow it to simmer for 2–3 minutes to thicken slightly.

7. Assemble and Serve: Once the chicken is baked, remove it from the oven and drizzle the hot honey sauce generously over each piece. Serve immediately, garnished with fresh herbs if desired.
   
   

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 403 kcal

• Protein: Varies based on chicken portion

• Carbohydrates: Varies based on breading and sauce

• Fat: Varies based on cooking method and oil used

• Fiber: Varies based on ingredients

• Sugar: Varies based on sauce