Baked Hot Honey Chicken (Print-Friendly Format)
Crispy chicken thighs baked with a cornflake crust and drizzled in a bold, sweet-spicy hot honey sauce.
# Required Ingredients:
→ Chicken and Marinade
01 -
680 g chicken thighs
02 -
2 large eggs
03 -
2 tablespoons hot sauce
→ Crust
04 -
120 g cornflakes
05 -
25 g parmesan cheese, grated
06 -
2 teaspoons paprika or smoked paprika
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon garlic powder
09 -
1 teaspoon salt
10 -
1 tablespoon olive oil
→ Hot Honey Sauce
11 -
120 ml honey
12 -
60 ml hot sauce, or more to taste
13 -
1 teaspoon garlic powder
14 -
0.75 teaspoon chili flakes (optional)
15 -
0.75 teaspoon chili powder (optional)
16 -
0.25 teaspoon salt
# How to Make It:
01 -
Preheat oven to 220°C and line a baking sheet with parchment paper.
02 -
In a food processor, combine cornflakes, parmesan, paprika, Italian seasoning, garlic powder, and salt. Pulse to obtain a fine, crumbly texture. Transfer mixture to a shallow bowl.
03 -
In a separate bowl, beat eggs with hot sauce. Add chicken thighs and toss to ensure they are evenly coated.
04 -
Dredge each piece of marinated chicken through the crumb coating, pressing lightly to adhere fully.
05 -
Place coated chicken thighs on the prepared baking sheet. Drizzle or brush with olive oil to promote crispness.
06 -
Bake in the preheated oven for 20–25 minutes, or until the coating is golden and the chicken is thoroughly cooked.
07 -
While chicken bakes, whisk together honey, hot sauce, garlic powder, chili flakes, chili powder, and salt in a bowl until smooth.
08 -
When chicken is crisp and cooked through, drizzle generously with hot honey sauce before serving.
# Additional Information:
01 -
For maximum crunch, allow the breaded chicken to rest for 5 minutes before baking to help the crust adhere.