Hot Honey Bangin' Crunchy Cornflake Baked Chicken
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4.84 out of 5 stars
(25)
Ingredients
6 servings
- For the crunchy cornflake coating:
- 6 cups cornflakes
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- For the chicken:
- 2 large eggs
- 2 tablespoons almond milk (or milk of choice)
- 1 ½-2 pounds boneless skinless chicken thighs
- For the hot honey:
- 1/2 cup honey
- 2-3 teaspoons hot sauce (I like cholula)
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
Add the cornflakes to the bowl of the food processor and pulse until they reach a fine crumb similar to breadcrumbs. Transfer mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
Step 3
In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
Step 4
Line a large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
Step 5
Dip each chicken thigh into the egg mixture, then use a tong to grab each chicken thigh and toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack. Repeat with remaining chicken pieces.
Step 6
Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.
Step 7
Right before serving, make the quick hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Taste and add more hot sauce to adjust to your liking. Drizzle honey over the chicken before serving or use it as a dip for the chicken.
Step 8
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