Baked Crunchy Hot Honey (Print-Friendly Recipe)
Crisp baked chicken with a cornflake crust and spicy honey glaze for a tasty, crunchy finish.
# Ingredients List:
→ Chicken Coating
01 -
6 cups gluten-free cornflakes
02 -
1/4 cup grated Parmesan cheese
03 -
1 teaspoon smoked paprika
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon garlic powder
06 -
Salt, a pinch
→ Chicken Mixture
07 -
2 large eggs, beaten
08 -
2 tablespoons hot sauce
09 -
2 pounds chicken breast tenderloins
10 -
Extra virgin olive oil, for drizzling
→ Hot Honey Sauce
11 -
1/2 cup honey
12 -
2 to 3 tablespoons hot sauce
13 -
1 to 3 teaspoons cayenne pepper
14 -
3/4 teaspoon chipotle chili powder
15 -
1/2 teaspoon garlic powder
16 -
1/2 teaspoon onion powder
17 -
Sea salt, a pinch
18 -
Fresh thyme, cilantro, or parsley for garnish
# How to Make It:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 -
In a food processor, combine cornflakes, Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Alternatively, crush the mixture in a sealed bag.
03 -
Beat eggs and hot sauce together in a bowl. Add chicken tenderloins and toss to coat evenly. Dredge chicken pieces in crumbs until fully covered. For thicker crust, dip chicken again in egg mixture followed by crumbs.
04 -
Arrange coated chicken on the prepared baking sheet. Drizzle with olive oil. Bake for 20 to 25 minutes until crisp and cooked through.
05 -
Shortly before the chicken finishes baking, combine honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan. Warm gently to blend flavors.
06 -
Drizzle warm hot honey sauce over the baked chicken. Garnish with fresh herbs. If sauce thickens, reheat briefly before serving.
# Extra Information:
01 -
For extra crunch, double coat the chicken by repeating egg and crumb dips. Use gluten-free cornflakes for a gluten-free option.