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This Baked Hot Honey Chicken is all about maximum crunch and flavor without a deep fryer. Juicy chicken thighs get a seriously crisp cornflake coating and are finished off with a sticky hot honey glaze that is both sweet and spicy. It is the dish everyone asks for when cravings for comfort strike or a weeknight dinner needs to feel special.
The last time I made this my husband swore it was better than any takeout nugget and my kids loved dunking their pieces in extra hot honey
Ingredients
- Chicken thighs: Choose bone in or boneless but always try to select plump and pink looking thighs for juiciness
- Eggs: Help the crumb stick Choose large eggs for best results
- Hot sauce: The base of both coating and glaze Look for a vinegar forward hot sauce if you love more tang
- Cornflakes: The crunch king Go for a plain brand with very little sugar
- Parmesan cheese: Adds savory sharpness Freshly grated makes a difference
- Paprika or smoked paprika: Brings smoky warmth Pick Spanish smoked paprika for a deeper flavor
- Italian seasoning: Mix of herbs for complexity A little goes a long way
- Garlic powder: Adds savory depth Look for a fine garlicky powder
- Salt: Essential for balancing all flavors Always taste your crumb and glaze for seasoning
- Olive oil: Drizzled to crisp up the crust Go for good extra virgin if you have it
- Honey: The heart of the glaze Choose a floral robust honey for maximum flavor
- Chili flakes and chili powder: Optional for extra heat Use crushed red pepper if you like it spicier
Step-by-Step Instructions
- Prep the Oven and Sheet:
- Line a baking sheet with parchment and preheat your oven to five hundred degrees Fahrenheit This step sets up the chicken for even crispiness
- Make the Cornflake Crumb:
- Pulse cornflakes parmesan paprika Italian seasoning garlic powder and salt in a food processor until fine Transfer crumbs to a shallow bowl This ensures every bite is coated in punchy flavor
- Coat the Chicken:
- Beat eggs with hot sauce In batches toss chicken pieces in the egg mix until coated This sticky layer ensures coating adheres
- Dredge in Crumbs:
- Roll each chicken thigh in the crumb mixture and press all sides gently so the coating sticks Give extra love to every crevice for shattering crunch
- Bake the Chicken:
- Place each coated thigh on the prepared sheet Drizzle with olive oil This is key for browning and crunch Bake for about twenty to twenty five minutes until deeply golden and crisp on the edges
- Mix the Hot Honey Sauce:
- While chicken is baking whisk honey hot sauce chili powder garlic powder and salt in a bowl Add chili flakes if you like heat This makes a glossy sticky hot honey
- Finish with Hot Honey:
- Once chicken is done drizzle generously with hot honey sauce Let it sit just a minute so some soaks in and some stays sticky
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My favorite part is always drizzling that hot honey over crispy chicken right out of the oven The way it sizzles into the crust reminds me of summer cookouts when everyone would crowd the kitchen for the first bite
Storage Tips
Leftovers last in the fridge for three days Layer with parchment between pieces to keep that crunch For reheating pop onto a wire rack in a four hundred degree oven for about ten minutes The cornflakes spring back to life
Ingredient Substitutions
No chicken thighs Use chicken breasts sliced into thick strips Gluten free cornflakes work if needed Any sharp hard cheese can sub for parmesan and you can swap Italian seasoning for a mix of dried thyme and basil
Serving Suggestions
Pile up next to a chopped salad for a lighter meal Roasted sweet potatoes make a hearty side For a party cut chicken into nugget size toss everything in the hot honey and serve with cooling ranch on the side
A Little Backstory
Hot honey is believed to have started in Southern pizzerias where cooks drizzled honey over spicy meats This chicken brings that trend home with maximum crunch and a hot sweet finish No wonder it is a favorite at my house for game day or summer picnics
Frequently Asked Questions About Recipes
- → How do you make the chicken extra crispy?
The cornflake and parmesan coating creates a thick, crunchy crust when baked at high heat, giving the chicken extra crispiness without frying.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but check for doneness earlier as they cook faster and can dry out more quickly than thighs.
- → What’s in the hot honey sauce?
The hot honey sauce combines honey, hot sauce, garlic powder, chili flakes, and a pinch of salt for a sweet-spicy finish.
- → Is this dish spicy?
The level of spiciness can be adjusted by increasing or reducing the hot sauce and chili flakes according to your taste.
- → Can I prepare this dish ahead of time?
The chicken tastes best fresh, but you can prep the coating and sauce ahead. Reheat leftovers in the oven for crispiness.