Baked Crunchy Hot Honey Chicken
RachelIngredients
- 6 cups cornflakes (use gluten free, if needed)
- ▢1/4 cup grated parmesan cheese
- ▢1 teaspoon smoked paprika
- ▢1/2 teaspoon onion powder
- ▢1/2 teaspoon garlic powder
- ▢2 large eggs, beaten
- ▢2 tablespoons hot sauce
- ▢2 pounds chicken breast tenderloins
- ▢extra virgin olive oil, for drizzling
- HOT HONEY
- ▢1/2 cup honey
- ▢2-3 tablespoons hot sauce
- ▢1-3 teaspoons cayenne pepper
- ▢3/4 teaspoon chipotle chili powder
- ▢1/2 teaspoon garlic powder
- ▢1/2 teaspoon onion powder
- ▢sea salt
- ▢fresh thyme, cilantro, or parsley, for serving
Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper. In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag by stepping on them. Dump the crumbs into a shallow bowl. Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around. Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt. Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!