Crispy and made healthier, this Oven Fried Hot Honey Chicken is stuff of dreams. Breaded in cornflakes to make it crisp and crunchy. Recipe at KathleensCravings.com
Chicken and marinade
- 2 pounds boneless, skinless chicken breasts (cut into bite size chunks)
- 1 cup buttermilk
- 2 teaspoons salt
- 2 teaspoons hot sauce
- 3 cups crushed corn flakes
- 1/4 cup flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoons butter (salted or unsalted is fine)
- 1/4 cup honey
- 2 tablespoons hot sauce (I used Frank’s.)
- Combine the chicken, buttermilk, salt and hot sauce in a large bowl or gallon zip top bag. Marinate in fridge for at least a half an hour, or up to overnight.
- Preheat oven to 450° F. Line a baking sheet with a rack or parchment if you don’t have a rack.
- In a medium bowl, toss together cornflakes, flour, thyme, salt and pepper. Dredge chicken pieces in crumbs, pressing crumbs in. Place chicken on rack or parchment. Don’t have the chicken pieces touching. You may need to use a second baking sheet depending on size.
- Bake for 25-30 minutes until the breading is golden brown and the chicken is cooked through. Use a meat thermometer if you’re unsure the chicken is cooked. The chicken should be 165°F.
- While the chicken is baking, make the hot honey. In a small saucepan, melt the butter, honey, and hot sauce. Bring to a simmer and simmer for one minute. Remove from heat. The honey will thicken as it cools.
- Drizzle over the chicken pieces and enjoy!
To crush the corn flakes, you can use your food processor or place in a gallon zip top bag and crush with a rolling pin.
For the hot honey, feel free to add more hot sauce if you really like it hot! As is, it’s more a mild kick to balance the sweetness.
The chicken is best served warm soon after making. If eating as leftovers, I recommend warming in the oven or toaster oven to help maintain the crispy crunch!
- Category: Main Dish
- Cuisine: American