Hot Honey Chicken

Hot honey chicken with crispy cornflake crust baked to golden perfection and coated in a spicy, sweet honey sauce. Easy oven-baked chicken recipe with bold flavors, perfect for weeknight dinners or gatherings. Served with pickled gherkins and Maldon salt for a flavorful finish.

Crunchy oven-baked chicken breasts coated in a crispy cornflake crust, topped with a spicy, sweet hot honey sauce. A perfect balance of heat and sweetness with simple ingredients and easy prep.

Ingredients

For the Chicken:

• 4 chicken breasts (about 700 g / 1.5 lbs total)
• 90 g (¾ cup) plain all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 2 eggs, whisked
• 150 g (5 cups) cornflakes, crushed (measured before crushing)
• 3 tbsp neutral oil (such as avocado or rapeseed oil)

For the Hot Honey Sauce:

• 180 ml (½ cup) runny honey
• 3 tbsp hot pepper sauce
• 2 tbsp unsalted butter
• ½ tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste for heat)
• ½ tsp garlic powder

To Serve (Optional):

• Maldon salt flakes
• Pickled gherkins

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Instructions

1. Prepare the Oven and Chicken
   Preheat the oven to 200°C (400°F) fan. Line a large baking sheet with baking parchment.
   Slice each chicken breast horizontally to create 8 thin, flat chicken steaks.
2. Set Up Coating Stations
   In a shallow bowl, combine the flour, salt, black pepper, garlic powder, paprika, and dried thyme.
   Whisk the eggs in a second bowl.
   Place the crushed cornflakes in a third bowl. Drizzle the oil over the cornflakes and mix until fully absorbed.
3. Coat the Chicken
   Dredge each chicken piece first in the flour mixture, then dip into the egg, and finally coat thoroughly with the cornflake mixture. Ensure even coverage.
4. Bake
   Arrange the coated chicken breasts in a single layer on the prepared baking sheet. Bake for 20–25 minutes until golden and cooked through.
5. Make the Hot Honey Sauce
   While the chicken bakes, combine the honey, hot pepper sauce, butter, smoked paprika, cayenne pepper, and garlic powder in a small saucepan. Heat gently over medium heat, stirring occasionally until the butter melts. Remove from heat.
6. Serve
   Plate the chicken and drizzle with some hot honey sauce. Serve with extra sauce on the side. Optionally, sprinkle with Maldon salt flakes and serve with pickled gherkins.

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Tips

• For extra crispiness, press the chicken firmly into the cornflake mixture.
• Use mild or hot pepper sauce depending on your heat preference.
• Let the chicken rest a few minutes after baking for juicier results.

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Variations and Substitutions

• Chicken cuts: Use chicken tenders or thighs instead of breasts.
• Gluten-free: Substitute all-purpose flour with rice flour or gluten-free flour blend.
• Sauce swap: Try adding a splash of soy sauce or lime juice for a tangy twist.
• Oil alternatives: Use olive oil or melted coconut oil to change the flavor profile.

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FAQs

Can I prepare this ahead?
Yes, coat the chicken and store it in the fridge, then bake fresh when ready.

Is the sauce spicy?
The heat level depends on the hot pepper sauce and cayenne amount; adjust to your taste.

Can I fry the chicken instead?
Yes, shallow fry in oil over medium heat until golden and cooked through.

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Serving Suggestions

• Serve with a crisp green salad or coleslaw.
• Pair with fries, roasted vegetables, or mashed potatoes.
• Pickled gherkins or pickles add a refreshing contrast to the sweet heat.

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Why You’ll Love This Recipe

• Crispy texture without deep frying.
• Balanced sweet and spicy flavor that complements chicken perfectly.
• Simple ingredients and straightforward method.
• Great for family dinners or casual gatherings.