Description
This Hot Honey Chicken recipe features crispy, cornflake-breaded chicken thighs baked to perfection and drizzled with a sweet and spicy hot honey sauce infused with chili flakes and a touch of apple cider vinegar. It’s a delightful balance of heat, sweetness, and crunch, perfect for an easy yet impressive meal.
Ingredients
For the Chicken
- 5 cups corn flakes
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 to 2 tablespoons hot sauce
- 2 pounds boneless, skinless chicken thighs
For the Hot Honey Sauce
- ¾ cup honey
- 1½ tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
- Prep the Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Crush the Cornflakes: Place the cornflakes in a plastic bag and crush them with a rolling pin to your desired texture—either finely crushed for a smoother coating or chunkier for more crunch.
- Mix the Breading Ingredients: In a bowl, combine the crushed cornflakes, smoked paprika, garlic powder, onion powder, and salt to create the flavorful breading mixture.
- Prepare the Wet Coating: In a separate bowl, whisk together the eggs, buttermilk, and 1 to 2 tablespoons of hot sauce until fully combined.
- Coat the Chicken: Add the chicken thighs to the egg mixture and toss well to coat each piece thoroughly.
- Bread the Chicken: One piece at a time, dredge the coated chicken in the cornflake mixture, pressing gently to ensure the coating adheres well. Arrange the breaded chicken in a single layer on your prepared baking sheet.
- Bake the Chicken: Bake in the preheated oven for about 25 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
- Make the Hot Honey Sauce: While the chicken bakes, combine the honey and chili flakes in a small saucepan. Bring the mixture just to a boil over medium heat, then remove from heat.
- Infuse the Sauce: Stir in the hot sauce and apple cider vinegar. Allow the sauce to sit for about 10 minutes so the flavors meld and the chili infuses the honey.
- Serve: Drizzle the hot honey sauce generously over the baked chicken thighs and serve immediately for a perfect balance of crispy texture and sweet-spicy flavor.
Notes
- You can adjust the amount of hot sauce in both the breading mixture and the honey sauce to suit your heat preference.
- Using boneless, skinless chicken thighs ensures juicier meat and quicker cooking time compared to breasts.
- Letting the chicken rest after baking makes for juicier results.
- This recipe works well with other breading bases, such as panko or crushed tortilla chips, for varied textures.
- If buttermilk isn’t available, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
