Crunchy Hot Honey Chicken (Print Version)
# Ingredients:
→ Chicken and Coating
01 -
Chicken tenders or chicken breasts (1 1/2 to 1 3/4 lbs)
02 -
Salt (1 teaspoon)
03 -
Black pepper (1/2 teaspoon)
04 -
All-purpose flour (1/2 cup)
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Garlic powder (1/2 teaspoon)
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Onion powder (1/2 teaspoon)
07 -
Large eggs (2)
08 -
Cornflakes, crushed (5 cups)
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Cayenne pepper (1/4 teaspoon, optional)
10 -
Olive oil (for drizzling)
11 -
Hot honey (for glazing)
# Instructions:
01 -
Preheat oven to 400°F. Pat chicken tenders dry with paper towels to help the coating stick and prevent excess moisture.
02 -
Set up three shallow bowls. First bowl: mix flour, garlic powder, onion powder, salt, and pepper. Second bowl: whisk eggs. Third bowl: crush cornflakes and optionally sprinkle with cayenne pepper.
03 -
Dredge chicken in seasoned flour, ensuring full coverage. Dip floured chicken into egg mixture, letting excess drip off. Press chicken firmly into crushed cornflakes, making sure each tender is completely coated.
04 -
Place coated tenders on a parchment-lined baking sheet. Drizzle with olive oil. Bake for 15-20 minutes at 400°F, flipping halfway through. Chicken should be golden brown and reach an internal temperature of 165°F.
05 -
Remove chicken from oven and immediately drizzle with hot honey. Serve with ranch or honey mustard dressing for dipping.
# Notes:
01 -
For extra crispiness, broil tenders for 2-3 minutes at the end of cooking.
02 -
Alternative cooking method: Can be deep-fried in oil for an even crunchier coating.
03 -
Customize by adding paprika to flour or parmesan cheese to cornflake coating.
04 -
Ensure cornflakes are crushed to a coarse consistency for best crunch.