HOT HONEY CHICKEN

BAKED CHICKEN … and it’s hot!

I made this dish when working with Main St Bistro to pair with their Baked Macaroni And Cheese and I have to say that pairing it with a crispy baked chicken is such a win for an impressive and fun dinner with friends or even one on a regular old Tuesday. I’m obsessed. A high-heat bake makes for an amazing crunchy crust … which effectively means, no more boring chicken breast! Drizzle a spicy warmed honey sauce over your chicken for that crave-able hot honey chicken dish everyone will love.

Double the win by doubling the recipe and using your extra chicken in a sandwich—EPIC!

Click here to see the Instagram video of me making this Hot Honey Chicken dish with a side of Baked Macaroni and Cheese.

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Hot Honey Chicken

Yield: 4 Servings

Author: Michelle Williams

Prep time: 15 MinCook time: 22 MinTotal time: 37 Min

Ingredients

FOR THE CHICKEN

• Corn Flakes (4 cups)
• Parmesan Cheese (1/4 cup when grated)
• Smoked Paprika (3/4 teaspoon)
• Garlic Powder (1/2 teaspoon)
• Onion Powder (1/2 teaspoon)
• Salt (1/4 teaspoon)
• Chicken Breast (1 1/2 pounds, cleaned)
• Eggs (2)
• Extra Virgin Olive Oil (a drizzle)

HOT HONEY

• Clover Honey (1/2 cup)
• Hot Sauce (2 tablespoons)
• Smoked Paprika Powder (3/4 teaspoon)
• Ancho Chili Powder (1 teaspoon)
• Cayenne Powder (2 teaspoons)
• Garlic Powder (1/2 teaspoon)
• Onion Powder (1/2 teaspoon)
• Salt (1/4 teaspoon)
• Finishing Salt (a pinch to sprinkle on top)

KITCHEN TOOLS

• Food Processor
• Cutting Board
• Chefs Knife
• Medium Mixing Bowls (2)
• Whisk
• Baking Sheet
• Parchment Paper or Silpat
• Metal Spatula
• Saucepan
• Wooden Spoon or Whisk

Instructions

TO MAKE YOUR CHICKEN CRUST

1. Preheat your oven to 450º F.
2. In your food processor, blend your cornflakes, parmesan, smoked paprika, garlic powder, onion powder, and salt together until you have an even crumble—about 1 minute. Pour it into one of your mixing bowls. Set aside.
3. In your second mixing bowl, whisk together your eggs and hot sauce until evenly combined.
4. Make a dredging line. Place your egg mixture on one side, your cornflake mixture in the middle, and a parchment paper-lined baking sheet at the end.
5. Fully coat each piece of chicken in your egg mixture, then fully coat it in your cornflake mixture. Repeat that process. Twice dredging gives a great crust and crunch. Transfer your chicken to your baking sheet.
6. Lightly drizzle olive oil over your crusted chicken for a better crunch.
7. Bake until your chicken has an internal temperature of 165º F—about 22 minutes.

TO MAKE YOUR HOT HONEY

1. Once your chicken is fully cooked, mix together your honey, hot sauce, smoked paprika, chili, cayenne, garlic, onion, and salt in your saucepan over medium heat and cook until warm—about 3 minutes.
2. Drizzle your hot honey over your crusted chicken. Use the rest as a dipping sauce.
3. Lightly sprinkle your finishing sauce over the chicken.
4. Serve hot and enjoy!

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