Description
This Hot Honey Chicken combines the perfect balance of sweet and spicy. Juicy chicken thighs are coated in a crispy cornflake crust and baked to golden perfection, then drizzled with a bold hot honey sauce. This dish is easy to prepare and pairs well with a variety of sides, making it a versatile addition to any meal.
Ingredients
Units
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For the Chicken:
- 5 cups cornflakes, crushed
- 1 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 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:
- 3/4 cup honey
- 1 1/2 tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
- Prepare the Chicken:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Crush the cornflakes in a sealed plastic bag using a rolling pin.
- In a bowl, mix crushed cornflakes with smoked paprika, garlic powder, onion powder, and salt.
- In another bowl, whisk together eggs, buttermilk, and hot sauce.
- Coat and Bake:
- Dip each chicken thigh into the egg mixture, then coat thoroughly in the cornflake mixture.
- Place the coated chicken thighs on the prepared baking sheet in a single layer.
- Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Make the Hot Honey Sauce:
- In a small saucepan, whisk together honey and chili flakes. Bring the mixture to a light boil.
- Stir in hot sauce and apple cider vinegar, then let the sauce sit for 10 minutes to allow the flavors to meld.
- Serve:
- Drizzle the hot honey sauce over the baked chicken before serving.