Description
Baked Crunchy Hot Honey Chicken is a healthier twist on classic fried chicken, featuring crispy, oven-baked breading and a drizzle of sweet and spicy hot honey.
Ingredients
Units
Scale
- 2 lbs chicken tenders or boneless chicken thighs
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cornflakes, crushed
- 1/2 cup breadcrumbs (panko preferred)
- 2 tbsp olive oil
- 1/4 cup honey
- 2 tbsp hot sauce (like Frank’s RedHot)
- 1 tbsp butter
- Cooking spray
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray lightly with cooking spray.
- In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken and marinate for at least 30 minutes or overnight in the fridge.
- In another bowl, mix crushed cornflakes, breadcrumbs, and olive oil.
- Remove chicken from marinade, letting excess drip off, and dredge in the cornflake mixture, pressing to adhere.
- Arrange coated chicken pieces on the prepared baking sheet. Spray tops with cooking spray.
- Bake for 20–25 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Meanwhile, make the hot honey by combining honey, hot sauce, and butter in a small saucepan. Warm over low heat until melted and combined.
- Drizzle hot honey over baked chicken before serving or serve on the side for dipping.
Notes
- For extra crispiness, bake chicken on a wire rack over the baking sheet.
- You can adjust the amount of hot sauce to your preferred spice level.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 12g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg