Crispy Hot Honey Chicken (Printable Version)
Oven-baked chicken thighs with a crunchy cornflake crust and a spicy-sweet hot honey glaze.
# Ingredients Required:
→ Breading
01 -
120 grams corn flakes
02 -
1 tablespoon smoked paprika
03 -
½ tablespoon garlic powder
04 -
½ tablespoon onion powder
05 -
2 teaspoons salt
→ Wet Mix
06 -
2 large eggs
07 -
240 milliliters buttermilk
08 -
1 to 2 tablespoons hot sauce
→ Protein
09 -
900 grams boneless, skinless chicken thighs
→ Hot Honey Glaze
10 -
225 grams honey
11 -
1½ tablespoons chili flakes
12 -
1 teaspoon hot sauce
13 -
1 teaspoon apple cider vinegar
# Guide to Cooking:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
Seal the corn flakes in a plastic bag and crush them using a rolling pin until reaching the desired flake size, either finely crushed or slightly chunky.
03 -
In one bowl, combine the crushed corn flakes, smoked paprika, garlic powder, onion powder, and salt. In another bowl, whisk together eggs, buttermilk, and hot sauce until blended.
04 -
Submerge the chicken thighs in the egg mixture to coat thoroughly. Dredge each piece one at a time in the corn flake mixture ensuring full coverage, then arrange in a single layer on the prepared baking sheet.
05 -
Place the baking sheet in the oven and bake the chicken for 25 minutes until cooked through and the crust is crisp.
06 -
While chicken bakes, combine honey, chili flakes, hot sauce, and apple cider vinegar in a small bowl and whisk until smooth.
07 -
Drizzle the hot honey glaze evenly over the baked chicken thighs before serving.
# Extra Suggestions:
01 -
For extra crispiness, lightly spray the breaded chicken with cooking oil prior to baking.
02 -
Adjust the quantities of chili flakes and hot sauce in the glaze to control the spiciness level.