Hot Honey Chicken Recipe
Hot Honey Chicken combines the best of both worlds—crispy, tender chicken with a luscious coating of sweet honey and fiery heat. Each bite brings a delightful contrast, as the crunchy cornflake crust wraps around juicy chicken, while the hot honey sauce elevates the flavor with just the right balance of sweetness and spice. Whether you’re serving it up for a weeknight meal or offering it at a gathering, this dish promises to impress with its irresistible blend of textures and flavors.
Ingredients Overview
The key to Hot Honey Chicken lies in the quality and combination of ingredients. Fresh chicken breasts provide a tender base, but it’s the seasoning and coating that transform them into something extraordinary. A blend of paprika, garlic powder, and thyme not only flavors the chicken but also adds depth to the crust. The crushed cornflakes bring an unexpected yet brilliant crunch, making each bite satisfying and crisp.
The hot honey sauce is where the magic happens. By combining honey with hot pepper sauce, smoked paprika, and cayenne, you create a sauce that coats the chicken in sweet heat. It’s buttery and smooth, with layers of flavor that come alive with every drizzle. This sauce takes the dish to the next level, ensuring it stands out as more than just another chicken recipe.
Step-by-Step Preparation
The first step in making Hot Honey Chicken is slicing the chicken breasts horizontally, giving you thinner steaks that cook evenly and quickly. This simple step ensures the chicken stays juicy inside while developing a crispy exterior.
Once the chicken is prepped, it’s time to set up your breading station. In one bowl, you’ll combine the seasoned flour mixture. The second bowl holds the whisked eggs, while the third is reserved for crushed cornflakes, lightly drizzled with oil to enhance the crunch. Each chicken piece is dredged in flour, dipped in egg, and thoroughly coated in cornflakes, ensuring every bit is covered.
Place the coated chicken pieces on a parchment-lined baking tray, which not only makes cleanup easier but also prevents sticking. The oven does the rest of the work, baking the chicken until golden and crispy on the outside while remaining tender on the inside.
Hot Honey Sauce: The Sweet Heat Factor
Creating the hot honey sauce is quick but crucial. In a small saucepan, you’ll melt butter with honey, hot pepper sauce, and spices, whisking until smooth. The sauce should be well-balanced, sweet enough to contrast with the spicy cayenne and pepper sauce but fiery enough to leave a pleasant warmth on the palate.
If you prefer more spice, feel free to adjust the cayenne or add extra hot pepper sauce. For a more nuanced flavor, consider adding a splash of vinegar to brighten the sauce or a few herbs to give it a unique twist.
Recipe Tips
Crush the cornflakes finely enough to adhere well to the chicken, but leave some texture for that satisfying crunch.
Parchment paper helps with cleanup and ensures the chicken doesn’t stick to the tray.
For even more crunch, toast the cornflakes lightly in the oven before using them to coat the chicken.
Adjust the cayenne based on your spice tolerance. You can always serve extra hot honey sauce on the side for those who like a little more heat.
Watch the chicken closely as it bakes to prevent it from drying out. It should be golden and cooked through but still juicy.
What to Serve With This Recipe
Hot Honey Chicken pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette balances out the richness of the dish. For a more indulgent meal, creamy mashed potatoes or coleslaw make excellent companions, providing a cool contrast to the heat of the chicken.
If you’re looking to round out the meal, roasted vegetables or corn on the cob are wonderful choices. Their natural sweetness complements the hot honey sauce, creating a harmonious blend of flavors. For a refreshing contrast, serve with homemade pickles or a cooling yogurt dip. This dish also works perfectly as part of a picnic spread or a casual dinner party menu, offering versatility and crowd-pleasing appeal.
Storage and Reheating Instructions
Leftover Hot Honey Chicken should be stored in an airtight container in the refrigerator, where it will keep for up to three days. To maintain the crispy coating, it’s best to reheat the chicken in the oven or an air fryer. Simply bake it at 180°C (350°F) until warmed through, and you’ll have crispy, flavorful chicken once again.
If you plan to freeze portions for later, place the chicken in a freezer-safe container with parchment paper between each piece. When you’re ready to enjoy, let the chicken thaw in the fridge before reheating in the oven to restore its texture.
Frequently Asked Questions
Can I make this with chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and will result in even juicier meat. Just make sure to adjust the cooking time accordingly, as thighs might take a little longer.
How can I make the sauce less spicy for kids or guests sensitive to heat?
You can reduce the amount of cayenne or hot pepper sauce in the recipe. For a milder version, focus on the honey and butter, and leave out most of the spicy elements.
What can I substitute for cornflakes if I don’t have any?
Panko breadcrumbs work well as a substitute for cornflakes. They offer a light, crispy texture similar to the cornflakes, though the flavor will be slightly different.
Is there a way to make the coating gluten-free?
Yes, you can easily make this dish gluten-free by using gluten-free flour and cornflakes. Ensure that your hot pepper sauce and spices are also gluten-free.
Can I prepare the chicken ahead of time and bake it later?
Yes, you can coat the chicken and store it in the fridge for a few hours before baking. This can be helpful if you’re preparing ahead for a gathering. Just make sure to bake it fresh when ready to serve.
Hot Honey Chicken is the perfect blend of sweet and spicy, crispy and tender. The combination of crunchy cornflake-coated chicken with the sticky hot honey sauce is nothing short of a flavor-packed masterpiece. This dish is versatile, allowing for endless customization, and pairs wonderfully with a variety of sides. Whether you’re serving it up for a cozy family dinner or making a larger batch for guests, Hot Honey Chicken is sure to be a hit. Experiment with the spice level, serve with your favorite sides, and enjoy this crowd-pleasing meal!
Ingredients
Chicken:
4 chicken breasts (approx. 700g/1.5lbs in total)
90g (3/4 cup) plain (all-purpose) flour
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp paprika
2 eggs, whisked
150g (5 cups) cornflakes, crushed (measure before crushing)
3 tbsp neutral oil (such as avocado or rapeseed oil)
Hot Honey Sauce:
180ml (1/2 cup) runny honey
3 tbsp hot pepper sauce
2 tbsp unsalted butter
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper (adjust to your heat preference)
To Serve (optional):
Maldon salt flakes
Pickled gherkins
Instructions
Preheat your oven to 200°C (400°F) fan and line a large baking tray with parchment paper.
Start by cutting the chicken breasts horizontally, creating 8 thin pieces of chicken steak.
In a shallow bowl, mix together the flour, salt, pepper, garlic powder, paprika, and dried thyme.
In a second bowl, whisk the eggs, and in a third bowl, add the crushed cornflakes. Drizzle the oil over the cornflakes and stir until evenly coated.
Coat each chicken piece by dredging it in the flour mixture first, then dip it into the whisked eggs, and finally press it into the cornflake mixture, ensuring each piece is fully coated.
Arrange the chicken in a single layer on the prepared baking tray. Place it in the oven and bake for 20-25 minutes, or until the chicken turns golden and is cooked through.
While the chicken bakes, prepare the hot honey sauce. In a small saucepan, combine all sauce ingredients and warm over medium heat, stirring occasionally until the butter has fully melted. Once the sauce is smooth and well combined, remove from heat.
When the chicken is done, plate it up and drizzle a bit of the hot honey sauce over each piece. Serve the rest of the sauce on the side for extra dipping. For an extra burst of flavor, sprinkle Maldon salt flakes on top, and consider serving with some tangy pickled gherkins.
Hot Honey Chicken Recipe
Ingredients
Chicken:
- 4 chicken breasts approx. 700g/1.5lbs in total
- 90 g 3/4 cup plain (all-purpose) flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp paprika
- 2 eggs whisked
- 150 g 5 cups cornflakes, crushed (measure before crushing)
- 3 tbsp neutral oil such as avocado or rapeseed oil
Hot Honey Sauce:
- 180 ml 1/2 cup runny honey
- 3 tbsp hot pepper sauce
- 2 tbsp unsalted butter
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp cayenne pepper adjust to your heat preference
- To Serve optional:
- Maldon salt flakes
- Pickled gherkins
Instructions
- Preheat your oven to 200°C (400°F) fan and line a large baking tray with parchment paper.
- Start by cutting the chicken breasts horizontally, creating 8 thin pieces of chicken steak.
- In a shallow bowl, mix together the flour, salt, pepper, garlic powder, paprika, and dried thyme.
- In a second bowl, whisk the eggs, and in a third bowl, add the crushed cornflakes. Drizzle the oil over the cornflakes and stir until evenly coated.
- Coat each chicken piece by dredging it in the flour mixture first, then dip it into the whisked eggs, and finally press it into the cornflake mixture, ensuring each piece is fully coated.
- Arrange the chicken in a single layer on the prepared baking tray. Place it in the oven and bake for 20-25 minutes, or until the chicken turns golden and is cooked through.
- While the chicken bakes, prepare the hot honey sauce. In a small saucepan, combine all sauce ingredients and warm over medium heat, stirring occasionally until the butter has fully melted. Once the sauce is smooth and well combined, remove from heat.
- When the chicken is done, plate it up and drizzle a bit of the hot honey sauce over each piece. Serve the rest of the sauce on the side for extra dipping. For an extra burst of flavor, sprinkle Maldon salt flakes on top, and consider serving with some tangy pickled gherkins.