Hot Honey Chicken Recipe
Introduction
Hot honey chicken is a delicious mix of spicy, sweet, and crunchy flavors that transforms simple chicken thighs into a crave-worthy meal. This recipe uses a crispy cornflake coating paired with a warm honey sauce infused with chili flakes for a perfect balance of heat and sweetness.
Ingredients
- 5 cups corn flakes
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 to 2 tablespoons hot sauce
- 2 pounds boneless, skinless chicken thighs
- ¾ cup honey
- 1½ tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
- Step 1: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 2: Place the corn flakes in a sealed plastic bag and crush them with a rolling pin until they reach your desired texture—either finely crushed or with some larger flakes remaining.
- Step 3: In a bowl, combine the crushed corn flakes, smoked paprika, garlic powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, and 1 to 2 tablespoons of hot sauce.
- Step 4: Add the chicken thighs to the egg mixture and toss to coat thoroughly. Then dredge each piece in the cornflake mixture, pressing gently to ensure an even coating. Arrange the breaded chicken in a single layer on the prepared baking sheet.
- Step 5: Bake the chicken for 25 minutes or until a meat thermometer inserted into the thickest part reads 165°F (74°C). Remove from the oven and let rest for 5 minutes.
- Step 6: Meanwhile, in a small saucepan, whisk honey and chili flakes together, then bring just to a boil over medium heat. Remove from heat and stir in the remaining hot sauce and apple cider vinegar. Let the hot honey sit for about 10 minutes to infuse the flavors.
- Step 7: Drizzle the hot honey sauce over the baked chicken and serve immediately.
Tips & Variations
- For extra crispiness, spray the breaded chicken lightly with oil before baking.
- Adjust the amount of chili flakes and hot sauce in the honey to control the heat level to your liking.
- Substitute buttermilk with plain yogurt thinned with a little milk if you don’t have buttermilk on hand.
- Serve with a side of fresh slaw or roasted vegetables to balance the spicy sweetness.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes to help retain the crispiness. The hot honey sauce can be stored separately in the fridge for up to a week and gently reheated before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but they may cook faster and dry out more easily. Adjust the baking time accordingly and watch for an internal temperature of 165°F.
Is there a vegan alternative to this recipe?
To make a vegan version, try using plant-based chicken alternatives, substitute the eggs and buttermilk with a flax or chickpea flour batter, and use agave nectar or maple syrup instead of honey.
PrintHot Honey Chicken Recipe
This Hot Honey Chicken recipe features crispy, oven-baked chicken thighs coated in a crunchy smoked paprika and cornflake crust, topped with a sweet and spicy hot honey glaze. Perfectly balanced with a touch of heat and richness, it’s an easy-to-make and crowd-pleasing dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Chicken
- 5 cups corn flakes
- 1 tablespoon smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 to 2 tablespoons hot sauce
- 2 pounds boneless, skinless chicken thighs
For the Hot Honey
- ¾ cup honey
- 1½ tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Crush. Seal the corn flakes in a plastic bag and crush them with a rolling pin to your preferred texture—either finely crushed or larger flakes for more crunch.
- Prepare to bread the chicken. In one bowl, mix together the crushed cornflakes, smoked paprika, garlic powder, onion powder, and salt. In another bowl, whisk together the eggs, buttermilk, and 1 to 2 tablespoons of hot sauce until smooth.
- Bread the chicken. Add the chicken thighs to the egg mixture and toss until thoroughly coated. Then dredge each piece one by one in the cornflake mixture, pressing lightly to adhere the coating evenly. Arrange the breaded thighs on the prepared baking sheet in a single layer.
- Bake. Place the chicken in the oven and bake for 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. Remove from the oven and let the chicken rest for 5 minutes before serving.
- Heat. While the chicken is baking, combine honey and chili flakes in a small saucepan over medium heat, bringing the mixture just to a boil to infuse flavors.
- Infuse. Remove the saucepan from heat and stir in 1 teaspoon of hot sauce and 1 teaspoon of apple cider vinegar. Let the hot honey mixture sit for about 10 minutes to develop flavor.
- Serve. Drizzle the hot honey glaze generously over the baked chicken thighs and enjoy immediately for a perfect balance of sweet, spicy, and crunchy.
Notes
- For extra crispy chicken, ensure chicken thighs are patted dry before dipping in the egg wash.
- Adjust the amount of hot sauce in the egg wash and honey glaze to control the heat level to your preference.
- The honey glaze can be stored in the refrigerator for up to a week and gently reheated before serving.
- Use a meat thermometer to ensure chicken is fully cooked for safety and juiciness.
Keywords: hot honey chicken, baked chicken thighs, crispy chicken, honey chili glaze, spicy honey chicken, oven-baked chicken, cornflake crusted chicken
