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Baked Hot Honey Chicken

Crispy cornflake-crusted chicken with a sweet-and-spicy hot honey glaze.
Prep Time20 minutes
Cook Time19 minutes
Total Time39 minutes
Servings: 4 servings

Ingredients

  • 3 lb chicken breasts boneless, skinless, cut in half lengthwise if large and pounded to 1/4-inch thickness
  • salt to taste, used for seasoning chicken and in sauce
  • black pepper to taste
  • 3/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3 large eggs lightly beaten with hot sauce
  • 1 tbsp hot sauce e.g., Frank's; mixed into beaten eggs
  • 5 cups cornflakes crushed (measured after crushing: 5 cups)
  • 2 tbsp olive oil worked into crushed cornflakes
  • 1/2 cup honey
  • 1/4 cup hot sauce for sauce (e.g., Frank's)
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder for sauce
  • 1 tsp cayenne pepper optional; omit or reduce for less heat
  • 1 tsp red pepper flakes optional; omit or reduce for less heat
  • 1/2 tsp salt for sauce
  • 1 tbsp fresh thyme chopped, for garnish

Instructions

  • Preheat the oven to 425°F (220°C) and arrange a baking rack on a baking sheet.
  • If needed, cut large chicken breasts in half lengthwise and pound each piece to 1/4-inch thickness; season both sides with salt and pepper.
  • In a shallow bowl, whisk together the flour, brown sugar, 1 teaspoon garlic powder, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until combined.
  • In a second shallow bowl, beat the eggs with 1 tablespoon hot sauce until smooth.
  • Place crushed cornflakes in a third shallow bowl; add the olive oil and work it in with your fingers until the flakes are evenly coated.
  • Dredge each chicken cutlet in the flour mixture, shaking off excess, dip into the egg mixture, letting excess drip off, then press firmly into the oiled cornflakes to fully coat both sides.
  • Transfer the breaded cutlets to the prepared rack on the baking sheet in a single layer and repeat with remaining pieces.
  • Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • While the chicken bakes, combine 1/2 cup honey, 1/4 cup hot sauce, 2 tablespoons butter, 1 teaspoon garlic powder, 1 teaspoon cayenne (if using), 1 teaspoon red pepper flakes (if using), and 1/2 teaspoon salt in a small saucepan; warm over medium heat until butter melts and sauce is simmering, then reduce heat to keep warm.
  • When the chicken is done, drizzle the hot honey sauce over the cutlets, sprinkle with chopped fresh thyme, and serve any extra sauce on the side.

Equipment

  • baking sheet with rack
  • three shallow bowls or pans
  • Measuring Cups and Spoons
  • Small Saucepan
  • Whisk or fork
  • Meat Mallet or Rolling Pin

Notes

  • Watch the linked video for visual guidance if available.
  • To air-fry, preheat to 400°F and spray basket and chicken; cook 5 minutes, flip, then 5 more minutes until 165°F.
  • Omit cayenne and red pepper flakes to reduce spiciness.
  • These cutlets are great for sandwiches.
  • Leftovers keep refrigerated up to 5 days.
  • Reheat chicken on a baking sheet at 325°F until warmed and crisp.