Description
This Hot Honey Chicken recipe features crispy baked chicken strips coated in a flavorful blend of spices and cornflakes, then drizzled with a spicy and sweet hot honey sauce. Perfect as a main course or appetizer, this dish offers a satisfying crunch and a balanced heat with a touch of sweetness.
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 (cut large breasts on a bias)
- Salt and black pepper to taste
Hot Honey Sauce
- 1/3 cup honey
- 3 1/2 Tbsp Sriracha hot sauce (or to taste)
- 1 1/2 Tbsp unsalted butter, diced
- Salt to taste
Instructions
- Preheat and Prepare Rack: 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.
- Mix Flour and Spices: In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder to create the flour mixture coating.
- Beat Eggs: In a second shallow dish, whisk the eggs until very well blended.
- Prepare Cornflake Coating: In a third shallow dish, toss together crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated with oil.
- Season Chicken: Season both sides of the chicken strips generously with salt and black pepper.
- Coat Chicken: Working one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Then dip into the beaten eggs coating all sides. Finally, press into the crushed cornflakes, making sure to scoop cornflakes over the top and press so there is a generous, even coating on both sides.
- Place on Rack: Transfer coated chicken strips to the prepared cooling rack and repeat with remaining pieces.
- Bake Chicken: Bake in the preheated oven until chicken is cooked through with an internal temperature of 165°F, approximately 15 to 20 minutes. If the chicken starts to brown too much near the end, cover loosely with a sheet of foil.
- Make Hot Honey Sauce: In a microwave-safe bowl, heat honey and butter together for about 30 seconds or 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, serve the sauce on the side as a dip and consider doubling the sauce amount.
Notes
- To crush cornflakes, place them in a gallon-size resealable bag, seal while pressing out excess air, and crush with a rolling pin until they reach the size of panko bread crumbs.
- If desired, garnish the chicken with thinly sliced green onions for added flavor and color.
- For serving, provide the hot honey sauce both drizzled and as a dip to offer different textures and flavor experiences.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
