Oven-baked chicken with a crispy coating and a sweet-spicy hot honey glaze. Perfectly balanced and easy to prepare without deep frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2 lbs boneless, skinless chicken thighs or breasts
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1 cup buttermilk
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1 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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½ tsp cayenne pepper
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Salt and black pepper
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2 eggs
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1 cup panko breadcrumbs
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1 cup crushed cornflakes
For the Hot Honey Glaze:
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½ cup honey
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2 tbsp hot sauce
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1 tbsp butter
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½ tsp red pepper flakes
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1 tsp apple cider vinegar
Instructions
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Marinate chicken in buttermilk and a pinch of salt for at least 30 minutes.
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Preheat oven to 425°F (220°C). Set a wire rack on a baking sheet.
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Combine flour and spices in one bowl, beat eggs in a second, and mix panko with cornflakes in a third.
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Dredge each piece of chicken in flour, dip in egg, then coat in breadcrumb mixture. Place on rack.
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Spray lightly with oil and bake for 20–25 minutes, turning once.
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In a saucepan, melt butter and stir in honey, hot sauce, red pepper flakes, and vinegar. Simmer for 3–4 minutes.
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Brush baked chicken with glaze. Return to oven for 2–3 minutes for stickier texture.
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Serve hot with your favorite sides.