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–+ servings
Hot Honey Chicken

Crispy Hot Honey Chicken: Sweet Meets Spicy Bliss at Home

Delight in the flavors of Hot Honey Chicken—crispy baked chicken thighs enveloped in a sweet and spicy glaze, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornflake Coating
  • 4 cups Corn Flakes Substitute with panko or unseasoned breadcrumbs for variety.
  • 1 tablespoon Smoked Paprika Use regular paprika for a milder flavor.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more robust taste.
  • 1 teaspoon Onion Powder Omit if you have an allergy.
  • 1 teaspoon Salt Adjust based on your personal taste.
For the Chicken
  • 2 large Eggs Consider a flax egg for a vegan option.
  • 1 cup Buttermilk Substitute with milk + vinegar for a dairy-free option.
  • 2 tablespoons Hot Sauce Adjust to your preferred spice level.
  • 1.5 pounds Boneless, Skinless Chicken Thighs Chicken breasts can be used, but cooking time may vary.
For the Hot Honey Glaze
  • 0.5 cup Honey Maple syrup can serve as a substitute for a different twist.
  • 1 teaspoon Chili Flakes Red pepper flakes are an alternative.
  • 2 tablespoons Apple Cider Vinegar Swap for lemon juice if needed.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Plastic bag
  • Rolling Pin
  • Bowls
  • Saucepan

Method
 

Step-by-Step Instructions for Hot Honey Chicken
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Crush the cornflakes in a plastic bag until they're a mix of fine crumbs and larger pieces.
  3. In a large bowl, combine crushed cornflakes, smoked paprika, garlic powder, onion powder, and salt. In a separate bowl, whisk together eggs, buttermilk, and hot sauce until creamy.
  4. Dip each chicken thigh into the egg mixture, then into the cornflake mixture, pressing the coating firmly.
  5. Place the coated chicken on the prepared baking sheet and bake for about 25 minutes or until the internal temperature reaches 165°F (74°C).
  6. In a small saucepan, combine honey and chili flakes, bring to a gentle boil. Stir in hot sauce and apple cider vinegar, then let simmer for about 10 minutes.
  7. Remove the chicken from the oven and drizzle the hot honey glaze over the pieces. Serve immediately.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Press cornflakes firmly onto the chicken for a crispy finish. Always check the internal temperature for food safety. Space chicken thighs on the baking sheet to ensure even cooking.

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