Hot Honey Chicken Recipe
This Hot Honey Chicken Recipe has it all. The chicken is marinated in buttermilk and spices for a hint of tanginess and the perfect tender texture and coated in cornflakes for an extremely crunchy bite!Drizzled with homemade Hot Honey Sauce for some heat.
Ingredients
For The Chicken
- 1 lb (450 g) boneless, skinless chicken
- 1 cup (225 ml) buttermilk (homemade buttermilk: mix 1 cup or 250 ml milk with 1 tablespoon or 15 ml lemon juice or vinegar)
- 2 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoon salt
- 3 cups (75 g) cornflakes (crushed with a food processor or a ziplock bag and a rolling pin, the texture should be coarse and NOT fine like sand)
- 3 tbsp (25 g) flour or cornstarch
- Salt and pepper
For The Hot Honey Sauce
- 1/3 cup (75 g) salted butter (or unsalted butter + salt)
- 3 tbsp (55 g) liquid honey (mild flavor)
- 2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
Instructions
- Marinate the chicken. Add the chicken, buttermilk, paprika, cumin, salt, and pepper to a ziplock bag and massage until the chicken is evenly coated with the marinade. Place in the refrigerator and marinate for 30 minutes or up to 24 hours.
- Make the crispy coating. Preheat the oven to 425 F (210 C) and line a baking sheet with parchment paper. Add the crushed cornflakes, flour or cornstarch, paprika, cumin, salt, and pepper to a shallow bowl and mix until combined.
- Coat the chicken. Remove the chicken from the ziplock bag and discard the marinade. As you remove each piece of chicken from the bag, dredge it into your coating mixture and then place it onto your prepared baking sheet.
- Brush with oil. Brush or drizzle each piece of your prepared chicken with oil, then place in the oven immediately. This is what makes oven-frying possible and worth it so don’t skip this step.
- Bake for 10-20 minutes or until the coating is golden brown and crispy and the chicken is fully cooked through (centers should measure 165F or 73C in temperature). Flip halfway through baking time, if necessary. Depending on how thick is your chicken, baking times may vary so use your best judgment. Meanwhile, make the hot honey sauce.
- Make the hot honey sauce. In a small saucepan over low heat, melt the butter. Once melted, mix in the honey, cayenne pepper, paprika, chili powder, and salt. Taste and adjust, if desired. Immediately drizzle over the top of the chicken and serve. Enjoy!
Notes
Make-Ahead Instructions: to make ahead of time, follow step 1, then place the chicken in the refrigerator and let marinate overnight. The next day, follow step 2.
Storing Instructions: store any leftovers in an air-tight container for up to 2-3 days.
Reheating Instructions: brush with extra oil, and reheat in the oven at 400F (200C) for 8-10 minutes or until hot (165F or 73C) and crispy again. The key is to reheat fast and hard so at a high temperature for a short amount of time to keep the chicken from drying out.
Nutrition
Calories: 418kcalCarbohydrates: 37gProtein: 27gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 113mgSodium: 1580mgPotassium: 542mgFiber: 2gSugar: 15gVitamin A: 2069IUVitamin C: 7mgCalcium: 25mgIron: 8mg
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