Description
Enjoy a delicious and crispy Hot Honey Chicken recipe featuring baked chicken strips coated in a flavorful cornflake crust and tossed in a spicy-sweet hot honey sauce. This easy-to-make dish combines smoky spices with a perfect balance of heat and sweetness for a satisfying meal or appetizer.
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 1-inch thick strips on a bias
- Salt and black pepper, to taste
Hot Honey Sauce
- 1/3 cup honey
- 3 1/2 Tbsp Sriracha hot sauce (adjust to taste)
- 1 1/2 Tbsp unsalted butter, diced
- Salt, to taste
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 425 degrees Fahrenheit. Spray a large oven-safe cooling rack with non-stick cooking spray and place it over a rimmed 18 by 13-inch baking sheet. Set aside.
- Mix Flour and Spices: In a shallow dish, whisk together the all-purpose flour, smoked paprika, garlic powder, ancho chili powder, and onion powder until well combined.
- Prepare Egg Wash: In a separate shallow dish, whisk the eggs thoroughly until very well blended.
- Coat Cornflakes with Oil: In a third shallow dish, toss the crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated.
- Season and Coat Chicken: Season both sides of each chicken strip generously with salt and black pepper. Dredge each piece thoroughly in the flour mixture and shake off any excess.
- Dip in Egg: Transfer the floured chicken to the egg wash and coat all sides evenly.
- Press in Cornflakes: Transfer the chicken to the oiled cornflakes and press down some cornflakes onto the top to ensure a generous and even coating on both sides.
- Arrange and Repeat: Place the coated chicken strips on the prepared cooling rack. Repeat the coating process with the remaining chicken pieces.
- Bake Chicken: Bake in the preheated oven for 15 to 20 minutes until cooked through (internal temperature reaches 165°F). If chicken begins to over-brown, tent loosely with foil during the last few minutes.
- Make Hot Honey Sauce: In a microwave-safe bowl, heat the honey and diced butter together for about 30 seconds or until butter is nearly melted. Remove, stir in the Sriracha, and season with salt to taste.
- Serve: Spoon the hot honey sauce over the baked chicken strips and serve immediately. Alternatively, serve the sauce on the side as a dip for extra crispiness. For best flavor, garnish with thinly sliced green onions if desired.
Notes
- To crush cornflakes, place them in a gallon-sized resealable bag, seal it after pressing out the air, and crush with a rolling pin until the pieces are small, about the size of panko breadcrumbs.
- Adjust the spiciness of the hot honey sauce by varying the amount of Sriracha according to your taste preference.
- For crispier chicken, serve the hot honey sauce as a dip rather than drizzling directly over the chicken.
- Garnish with thinly sliced green onions for a fresh, vibrant flavor contrast.
Nutrition
- Serving Size: 1 serving (2 chicken strips with sauce)
- Calories: 380 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
