Description
Hot Honey Chicken features crispy baked chicken strips coated in a flavorful blend of spices and cornflakes, drizzled with a sweet and spicy hot honey sauce that balances heat with a touch of sweetness, perfect for an irresistible appetizer or main course.
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
- 1 1/2 Tbsp unsalted butter, diced
- Salt to taste
Instructions
- Preheat 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 thoroughly to create a seasoned flour mixture.
- Beat Eggs: In a second shallow dish, whisk the eggs until they are very well blended and smooth.
- Prepare Cornflake Coating: In a third shallow dish, toss the crushed cornflakes with olive oil using your fingertips until the cornflakes are evenly coated with oil for enhanced crispiness.
- Season and Coat Chicken: Season both sides of each chicken strip generously with salt and black pepper. Dredge each piece in the flour mixture, shaking off excess. Then dip into the beaten eggs, coating all sides. Finally, press into the cornflake mixture, coating both sides firmly and evenly.
- Arrange on Rack and Bake: Place the coated chicken strips on the prepared cooling rack. Bake in preheated oven until the chicken reaches an internal temperature of 165°F, about 15 to 20 minutes. If chicken begins to over-brown, tent with foil loosely over the top.
- Make Hot Honey Sauce: In a microwave-safe bowl, combine honey and diced butter. Heat for about 30 seconds or until butter is almost melted. Remove, then stir in Sriracha and season with salt to taste.
- Serve: Spoon the hot honey sauce over the baked chicken strips and serve immediately. For maximum crispiness, serve the sauce as a dipping option, doubling the sauce quantity if desired.
Notes
- To crush cornflakes easily, place them in a gallon resealable bag with excess air pressed out, then roll with a rolling pin until the pieces are the size of panko breadcrumbs.
- For extra flavor and color, garnish the finished chicken strips with thinly sliced green onions.
- If you prefer less heat, adjust the amount of Sriracha in the hot honey sauce to taste.
- To keep chicken crispy if not serving immediately, keep the hot honey sauce separate and add just before serving.
Nutrition
- Serving Size: 1 serving (2 pieces)
- Calories: 400 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
