Welcome to a flavor escapade that promises to tantalize your taste buds and introduce a delightful twist to your dinner routine. Today, we’re diving into a recipe that harmoniously blends the fiery kick of cayenne with the mellow sweetness of honey, topped off with a satisfying crunch that’s hard to resist. Introducing our Baked Crunchy Hot Honey Chicken—a dish that’s not just a meal, but an experience. Whether you’re a culinary expert or a beginner looking to impress, this recipe is designed to guide you step-by-step into creating a masterpiece that’s as beautiful to look at as it is delicious to eat.
What Makes It Special?
At the heart of this dish lies the perfect marriage of contrasts: the heat from the cayenne pepper and the soothing sweetness of honey. The result is a glaze that’s both invigorating and comforting, ideal for drizzling over the crispy, cornflake-coated chicken. But the magic doesn’t stop there. With the smoky undertones of paprika and the sharp, tangy kick of freshly grated parmesan cheese, every bite is a complex symphony of flavors and textures that promises to keep you coming back for more.
Ingredients You’ll Need:
- Cornflakes: 6 cups (gluten-free option available)
- Parmesan Cheese: 1/4 cup, grated
- Smoked Paprika: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Eggs: 2 large, beaten
- Hot Sauce: 2 tablespoons + extra for the sauce
- Chicken Breast Tenderloins: 2 pounds
- Extra Virgin Olive Oil: for drizzling
For the Hot Honey Sauce:
- Honey: 1/2 cup
- Cayenne Pepper: 1-3 teaspoons (adjust to heat preference)
- Chipotle Chili Powder: 3/4 teaspoon
- Additional Garlic Powder: 1/2 teaspoon
- Additional Onion Powder: 1/2 teaspoon
- Sea Salt: to taste
- Fresh Thyme, Cilantro, or Parsley: for serving
Directions:
- Preparation: Begin by preheating your oven to 425° F (218° C) and lining a baking sheet with parchment paper for easy cleanup.
- Crumb Coating: In a food processor or a ziplock bag, mix the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt until you get fine crumbs. This mixture is what will give our chicken that irresistible crunch.
- Egg Wash: Beat the eggs in a bowl and stir in the hot sauce. Toss the chicken tenderloins in this mixture to ensure they’re well-coated.
- Coating: Dredge the chicken through the cornflake mixture, making sure each piece is fully covered. For those who adore a thicker crust, a double dip into the egg wash and crumbs again will do the trick.
- Baking: Arrange the coated chicken on the prepared baking sheet. A drizzle of olive oil on top will help achieve that golden, crispy finish. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crunchy.
- Hot Honey Sauce: While the chicken bakes, prepare the hot honey sauce by warming up the honey, hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a saucepot. This mixture should be kept warm until ready to serve.
- Serving: Once the chicken is baked to perfection, drizzle generously with the hot honey sauce and garnish with fresh herbs. If the sauce thickens, a quick warm-up will bring it back to the perfect drizzling consistency.
Nutritional Information:
- Calories: 350 kcal per serving
- Servings: 4
Preparation and Cooking Time:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Conclusion:
Our Baked Crunchy Hot Honey Chicken is more than just a meal—it’s a journey through contrasting flavors and textures, leading to an unforgettable dining experience. Whether you’re looking to spice up your weekly dinner routine or impress guests at your next gathering, this recipe promises to deliver on both taste and presentation. So, why not take the plunge and embark on this culinary adventure? Your taste buds will thank you.
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Baked Crunchy Hot Honey Chicken
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
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 cornflakes, parmesan cheese, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Alternatively, crush the crumbs in a ziplock bag.
Beat eggs in a bowl, add hot sauce and chicken, tossing well to coat.
Dredge chicken through the crumbs, fully covering. For a thicker coating, dip again in eggs, then crumbs. Place on baking sheet. Drizzle with olive oil.
Bake for 20-25 minutes, until crisp.
For the sauce: Warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and a pinch of salt in a saucepot.
Drizzle sauce over chicken and top with herbs. Warm sauce if it thickens.
Prep Time: | Cooking Time: 25 minutes | Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes