Description
Hot Honey Chicken features crispy baked chicken strips coated in a flavorful spice blend and crunchy cornflakes, drizzled with a spicy, sweet hot honey sauce made from honey, sriracha, and butter. This easy-to-make recipe delivers a perfect balance of heat and sweetness with a satisfying crunch, ideal for a delicious main course or party snack.
Ingredients
Scale
Crispy Baked Chicken Strips
- 1/4 cup all-purpose flour
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp garlic powder
- 1 tsp ancho chili powder
- 1 tsp onion powder
- 2 large eggs
- 5 1/2 cups cornflakes cereal, crushed
- 2 Tbsp olive oil
- 2 lbs chicken breasts, cut into 1-inch thick strips on a bias
- Salt to taste
- Black pepper to taste
Hot Honey Sauce
- 1/3 cup honey
- 3 1/2 Tbsp Sriracha hot sauce
- 1 1/2 Tbsp unsalted butter, diced
- Salt to taste
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Spray a large oven-safe cooling rack with non-stick cooking spray and place it over a rimmed 18 by 13-inch baking sheet. Set aside.
- Prepare Flour Mixture: In a shallow dish, whisk together all-purpose flour, smoked paprika, garlic powder, ancho chili powder, and onion powder until thoroughly combined.
- Whisk Eggs: In a second shallow dish, whisk the eggs until very well blended and smooth.
- Coat Cornflakes: In a third shallow dish, toss the crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated, ensuring a crispy texture when baked.
- Season Chicken: Season both sides of the chicken strips with salt and black pepper generously.
- Dredge Chicken: Working one piece at a time, dredge the chicken strips in the flour mixture, shaking off excess flour. Then dip them in the beaten eggs, coating all sides evenly.
- Coat with Cornflakes: Transfer the egg-coated chicken strips to the cornflake mixture. Press some cornflakes on top and coat both sides thoroughly, ensuring a generous, even crust.
- Arrange for Baking: Place the coated chicken strips on the prepared cooling rack on the baking sheet. Repeat the coating process with all remaining chicken pieces.
- Bake Chicken: Bake in the preheated oven for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. If chicken over-browns near the end, cover loosely with foil to prevent burning.
- Make Hot Honey Sauce: In a microwave-safe bowl, heat honey and butter together for about 30 seconds until the butter is nearly melted. Remove from microwave, stir in sriracha, season with salt to taste, and mix well.
- Serve: Spoon the hot honey sauce over the baked chicken strips and serve immediately. For extra crispiness, you can serve the hot honey sauce as a dip and consider doubling the sauce quantity.
Notes
- To crush cornflakes, place them in a gallon-sized resealable bag, remove excess air, and crush with a rolling pin until pieces are about panko breadcrumb size.
- If desired, garnish the dish with thinly sliced green onions for added freshness and color.
- For milder heat, adjust the amount of Sriracha in the hot honey sauce according to taste.
- Use a cooking thermometer to ensure chicken reaches 165°F for safe consumption.
- Double the hot honey sauce if using it as a dipping sauce for a party or larger group.
Nutrition
- Serving Size: 1 serving (2 pieces)
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
