Crispy baked chicken with a golden cornflake crust, finished with a sticky-sweet hot honey drizzle. Bold, crunchy, and full of flavor — no frying needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
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1½ lbs boneless chicken thighs or breasts
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1 cup buttermilk
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1 cup all-purpose flour
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2 eggs, beaten
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3 cups crushed cornflakes or panko
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and pepper
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Oil spray or olive oil
Hot Honey:
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½ cup honey
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1–2 tsp red pepper flakes or hot sauce
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1 tbsp butter (optional)
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1 tsp apple cider vinegar or lemon juice
Instructions
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Marinate chicken in buttermilk, paprika, salt, and pepper for 30 minutes.
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Preheat oven to 425°F. Line a baking sheet with parchment and a wire rack.
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Set up 3 bowls: flour mix, eggs, and crushed cornflakes.
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Dredge chicken in flour, then egg, then press into cornflakes.
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Place on rack, spray with oil, and bake 22–26 minutes or until golden and 165°F inside.
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While baking, heat honey, chili flakes, butter, and vinegar in a saucepan. Simmer 2–3 minutes.
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Drizzle hot honey over hot baked chicken and serve.