Description
This Hot Honey Chicken recipe features crispy baked chicken strips coated in a flavorful spice and cornflake crust, then drizzled with a spicy-sweet hot honey sauce. Perfectly crunchy and tender, this dish combines smoky, spicy, and sweet flavors for a delicious meal or snack.
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 strips about 1-inch thick
- Salt and black pepper to taste
Hot Honey Sauce
- 1/3 cup honey
- 3 1/2 Tbsp Sriracha hot sauce (adjust for spiciness)
- 1 1/2 Tbsp unsalted butter, diced
- Salt to taste
Instructions
- Prepare Oven and Rack: Preheat oven to 425 degrees F. Spray a large oven-safe cooling rack with non-stick cooking spray and set it over a rimmed 18 by 13-inch baking sheet. Set aside.
- Mix Dry Ingredients: In a shallow dish, whisk together flour, smoked paprika, garlic powder, ancho chili powder, and onion powder.
- Whisk Eggs: In a second shallow dish, whisk eggs until well blended.
- Prepare Cornflakes: In a third shallow dish, toss crushed cornflakes with olive oil using your fingertips until evenly coated.
- Season Chicken: Season both sides of chicken strips generously with salt and black pepper.
- Coat Chicken: Working with one piece at a time, dredge chicken strips in flour mixture and shake off excess. Then coat all sides in egg, and finally coat both sides in the cornflake mixture, pressing cornflakes over top for an even, generous coating.
- Arrange on Rack: Place coated chicken strips on the prepared cooling rack. Repeat with remaining pieces.
- Bake Chicken: Bake in preheated oven for 20 minutes or until chicken reaches 165°F in the thickest part. If chicken over-browns near the end, tent with foil without sealing.
- Make Hot Honey Sauce: In a microwave-safe bowl, heat honey with butter for about 30 seconds until butter is nearly melted. Remove, stir in Sriracha, season with salt to taste, and mix well.
- Serve: Drizzle hot honey sauce over baked chicken strips and serve immediately. For extra crispiness, serve the sauce as a dip; consider doubling the sauce amount if dipping.
Notes
- Crush cornflakes by sealing them in a gallon-size resealable bag, pressing out excess air, then crushing with a rolling pin until the flakes resemble the size of panko crumbs.
- Garnish with thinly sliced green onions if desired for added freshness and presentation.
- The Sriracha quantity can be adjusted to reduce or increase the spiciness of the hot honey sauce.
- Use a meat thermometer to ensure the chicken is fully cooked to a safe internal temperature of 165°F.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 18 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
