Description

Crunchy oven-baked chicken drizzled in hot honey, this recipe balances sweet heat and crispy texture, perfect for a satisfying, healthier twist on fried chicken.

Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken thighs or breasts, cut into strips or kept whole
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper

For the Coating:

2 cups cornflakes, crushed (or panko breadcrumbs for variation)
½ cup grated Parmesan cheese (optional for extra savory depth)
1 tsp paprika
½ tsp cayenne pepper (adjust to taste)
1 tsp dried oregano
Cooking spray or olive oil spray

For the Hot Honey:

½ cup honey
1–2 tbsp hot sauce (like Frank’s RedHot or sriracha)
½ tsp crushed red pepper flakes
1 tbsp apple cider vinegar (optional for a tangy twist)
Pinch of salt

Instructions

Marinate the Chicken:

In a large bowl, mix buttermilk with garlic powder, onion powder, paprika, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for extra tenderness.

2. Prepare the Crunchy Coating:

Crush the cornflakes in a food processor or in a zip-top bag using a rolling pin until fine but still a bit coarse. Transfer to a bowl and mix with Parmesan (if using), paprika, cayenne, and oregano.

3. Preheat the Oven:

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and set a wire rack on top. This helps the chicken bake evenly and stay crisp.

4. Coat the Chicken:

Remove the marinated chicken from the fridge. Working one piece at a time, allow excess buttermilk to drip off, then press into the cornflake coating until well covered. Place on the wire rack. Repeat with all pieces.

5. Bake to Perfection:

Lightly spray the chicken with cooking spray. Bake for 20–25 minutes (for strips) or 25–30 minutes (for whole thighs/breasts), flipping halfway through until golden brown and internal temp reaches 165°F (74°C).

6. Make the Hot Honey:

While the chicken bakes, combine honey, hot sauce, red pepper flakes, and vinegar in a small saucepan over low heat. Stir until warmed and well blended—about 3–4 minutes. Remove from heat.

7. Glaze & Serve:

Drizzle the hot honey over the baked chicken just before serving, or serve it on the side for dipping. Garnish with fresh herbs or chili flakes for extra flair.

Prep Time: 20
Cook Time: 20
Category: 410

Nutrition

Serving Size: 6