Hot Honey Chicken Recipe

Introduction

Hot Honey Chicken is a crispy, flavorful dish that perfectly balances sweet heat with a crunchy coating. This recipe uses corn flakes for an irresistibly crunchy crust and a spicy honey drizzle that elevates every bite.

Ingredients

• 5 cups corn flakes
• 1 tablespoon smoked paprika
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• 2 teaspoons salt
• 2 large eggs
• 1 cup buttermilk
• 1 to 2 tablespoons hot sauce
• 2 pounds boneless, skinless chicken thighs
• ¾ cup honey
• 1½ tablespoons chili flakes
• 1 teaspoon hot sauce
• 1 teaspoon apple cider vinegar

Instructions

1. Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Seal the corn flakes in a plastic bag and crush them with a rolling pin. Crush to your preferred texture, either almost powdery or with some larger flakes for extra crunch.
3. Step 3: In one bowl, combine the crushed corn flakes, smoked paprika, garlic powder, onion powder, and salt. In another bowl, whisk together the eggs, buttermilk, and 1 to 2 tablespoons hot sauce.
4. Step 4: Add the chicken thighs to the egg mixture and toss to coat evenly.
5. Step 5: One at a time, dredge the chicken in the cornflake mixture, pressing to coat thoroughly. Arrange the breaded chicken in a single layer on the prepared baking sheet.
6. Step 6: Bake for 25 minutes or until the internal temperature reaches 165°F. Remove from the oven and let rest for 5 minutes.
7. Step 7: Meanwhile, combine the honey and chili flakes in a small saucepan and bring to a boil over medium heat.
8. Step 8: Remove from heat and stir in the hot sauce and apple cider vinegar. Let the hot honey mixture infuse for about 10 minutes.
9. Step 9: Drizzle the hot honey over the baked chicken thighs and serve immediately.

Tips & Variations

• For extra crispy chicken, double coat by dipping the chicken back into the egg mixture and then the cornflake mixture before baking.
• Use chicken breasts if you prefer leaner meat, but adjust baking time accordingly to avoid drying out.
• Adjust the chili flakes and hot sauce in the honey glaze to control the heat level to your preference.
• Serve with a side of cooling ranch or blue cheese dressing to balance the spice.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to restore crispiness. The hot honey glaze can be stored separately in the fridge for up to a week and warmed gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free corn flakes and ensure the hot sauce and other ingredients you use are also gluten-free to make this dish safe for gluten-sensitive diets.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Hot Honey Chicken Recipe

Print Recipe

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4.6 from 94 reviews

Crispy baked Hot Honey Chicken thighs coated in a crunchy cornflake crust and drizzled with a spicy, sweet hot honey glaze. This flavorful dish combines smoky paprika, tangy hot sauce, and a kick from chili flakes, creating a perfect balance of heat and honey sweetness, ideal for a satisfying dinner.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Breading

• 5 cups corn flakes
• 1 tablespoon smoked paprika
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• 2 teaspoons salt
• 2 large eggs
• 1 cup buttermilk
• 1 to 2 tablespoons hot sauce
• 2 pounds boneless, skinless chicken thighs

Hot Honey Glaze

• ¾ cup honey
• 1½ tablespoons chili flakes
• 1 teaspoon hot sauce
• 1 teaspoon apple cider vinegar

Instructions

1. Prep the oven and baking sheet. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
2. Crush the corn flakes. Place the corn flakes in a sealed plastic bag and crush them with a rolling pin until they reach the desired flake size, either finely crushed or slightly chunky, depending on your preferred coating texture.
3. Mix dry and wet components. In one bowl, combine the crushed corn flakes with smoked paprika, garlic powder, onion powder, and salt. In another bowl, whisk together eggs, buttermilk, and hot sauce to create a spicy marinade.
4. Bread the chicken. Dip the chicken thighs first into the egg and buttermilk mixture, ensuring they are fully coated, then dredge each piece thoroughly in the cornflake mixture. Place the breaded thighs on the prepared baking sheet in a single layer for even baking.
5. Bake the chicken. Bake the coated chicken thighs in the preheated oven for 25 minutes, or until a meat thermometer reads 165°F (74°C) inside the thickest part of the chicken. Remove from the oven and let rest for 5 minutes.
6. Prepare the hot honey glaze. In a small saucepan over medium heat, whisk together honey and chili flakes, bringing it just to a boil. Then remove from heat and whisk in hot sauce and apple cider vinegar. Let the mixture infuse for about 10 minutes to develop the flavors.
7. Serve. Drizzle the hot honey glaze generously over the baked chicken thighs just before serving for a perfect balance of crispy texture and sweet heat.

Notes

• You can adjust the amount of hot sauce and chili flakes based on your heat preference.
• Using boneless, skinless chicken thighs keeps the chicken tender and juicy while baking evenly.
• Allowing the chicken to rest after baking helps retain moisture.
• Crushing corn flakes to your preferred flake size affects the crunch level of the coating.
• The hot honey glaze can be made ahead and reheated gently before serving.

Keywords: Hot Honey Chicken, cornflake crusted chicken, spicy honey chicken, baked chicken thighs, crispy chicken recipe, sweet and spicy chicken