Description
This Baked Crunchy Hot Honey Chicken recipe combines crispy chicken tenderloins coated in a flavorful cornflake crust, topped with a sweet and spicy hot honey sauce. Perfect for a delicious and easy weeknight dinner.
Ingredients
Units
Scale
Cornflake Crust:
- 6 cups cornflakes (gluten-free if needed)
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Chicken and Coating:
- 2 large eggs, beaten
- 2 tbsp hot sauce
- 2 lb chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Hot Honey Sauce:
- 1/2 cup honey
- 2-3 tbsp hot sauce
- 1-3 tsp cayenne pepper
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Sea salt, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the cornflake crust: In a food processor, pulse together cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt to form fine crumbs.
- Coat the chicken: Beat eggs, mix in hot sauce, and coat chicken tenderloins. Dredge in cornflake crumbs and place on the baking sheet. Drizzle with olive oil and bake until crispy.
- Make the hot honey sauce: Combine honey, hot sauce, cayenne, chili powder, garlic powder, onion powder, and salt in a saucepot. Warm the sauce.
- Finish and serve: Drizzle the warm sauce over the baked chicken, top with herbs, and enjoy!
Notes
- You can adjust the spice level of the hot honey sauce to suit your preference.
- For extra crispy chicken, double coat the chicken by dipping it in the egg and crumbs twice.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 24g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 160mg
