Description
This Baked Crunchy Hot Honey Chicken recipe is a delightful combination of crispy chicken tenderloins coated in a flavorful cornflake and parmesan crust, topped with a spicy hot honey glaze. Perfect for a family dinner or entertaining guests, this dish is sure to impress with its crunchy texture and sweet heat.
Ingredients
Units
Scale
Cornflake Crust:
- 6 cups cornflakes (use gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
Hot Honey Glaze:
- 1/2 cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt
- Fresh thyme, cilantro, or parsley, for serving
Chicken:
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, crush the crumbs in a ziplock bag. Transfer to a bowl.
- Beat the eggs in a bowl, add hot sauce and chicken, and toss well. Coat chicken with the crumb mixture and place on baking sheet. Drizzle with olive oil. Bake for 20-25 minutes.
- Make the sauce just before chicken is done. Warm honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder in a sauce pot. Drizzle over cooked chicken and top with herbs. Enjoy!
Notes
- For extra heat, increase the amount of hot sauce or cayenne pepper in the hot honey glaze.
- Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 26g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 125mg
