Description
This Hot Honey Chicken is a delicious combination of sweet and spicy, featuring juicy chicken thighs coated in a crispy cornflake crust. Baked to golden perfection and drizzled with a hot honey glaze, it’s a healthier, flavorful twist on Nashville’s classic hot chicken. Whether paired with Southern-style sides or enjoyed as a standalone dish, this recipe is sure to impress.
Ingredients
Units
Scale
Chicken:
- 5 cups cornflakes, crushed
- 1 tablespoon smoked paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1–2 tablespoons hot sauce
- 2 pounds boneless, skinless chicken thighs
Hot Honey Sauce:
- 3/4 cup honey
- 1 1/2 tablespoons chili flakes
- 1 teaspoon hot sauce
- 1 teaspoon apple cider vinegar
Instructions
- Preheat and Prepare:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Crush the cornflakes in a sealed plastic bag using a rolling pin.
- Season and Coat:
- Mix crushed cornflakes with smoked paprika, garlic powder, onion powder, and salt in a large bowl.
- In a separate bowl, whisk together eggs, buttermilk, and hot sauce.
- Dip chicken thighs in the egg mixture, then coat them evenly in the cornflake mixture.
- Bake:
- Arrange the coated chicken thighs on the prepared baking sheet in a single layer.
- Bake for 25 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Prepare the Hot Honey Sauce:
- In a small saucepan, whisk together honey and chili flakes.
- Bring to a light boil, then stir in hot sauce and apple cider vinegar.
- Let the sauce sit for 10 minutes to blend flavors.
- Serve:
- Drizzle the hot honey sauce over the baked chicken before serving.
- Optionally, serve with Southern sides like cornbread, mashed potatoes, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes