Hot Honey Chicken
Published May 31, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup honey
- 1tablespoon red-pepper flakes
- ½teaspoon ground cayenne
- ½teaspoon apple cider vinegar
- 4medium boneless, skinless chicken breasts (about 8 ounces each)
- 6cups/6 ounces cornflakes
- ⅓cup grated Parmesan
- 1½teaspoons garlic powder
- 1½teaspoons onion powder
- 1teaspoon smoked paprika
- Salt and pepper
- 3tablespoons hot sauce
- 3large eggs, beaten
- ⅓cup all-purpose flour
Nutritional analysis per serving (4 servings)
708 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 83 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 65 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, mix together the honey, red-pepper flakes and cayenne. Heat over medium until the honey begins to lightly simmer, then remove from the heat and let infuse for 15 minutes. Strain through a fine-mesh sieve set over a small bowl, discarding the solids. Stir in the vinegar. (Hot honey will keep in an airtight container at room temperature for up to 3 months.)
- Step 2
Heat oven to 425 degrees. Working with one piece of chicken at a time, place the chicken between 2 pieces of parchment paper or in a zip-top bag. Using a meat tenderizer, beat the chicken until about ½ inch thick. Repeat with remaining chicken breasts.
- Step 3
Place the cornflakes, Parmesan, garlic powder, onion powder, paprika and 1 teaspoon salt in the bowl of a food processor and pulse until fine. Place the crumbs in a large shallow bowl.
- Step 4
In a separate shallow bowl, mix the hot sauce with the eggs. Place the flour in a separate shallow bowl.
- Step 5
Season the chicken all over with salt and pepper. Working with 1 piece of chicken at a time, dredge the chicken in the flour, then dip completely in the egg mixture. Coat in the cornflake mixture and transfer to a plate. Fit a wire rack onto a sheet tray. (Alternatively, line a sheet tray with parchment paper, if you don’t have a rack.)
- Step 6
Place the chicken on the rack in an even layer and bake until the cornflakes are golden and crisp and the chicken is cooked through, about 20 minutes. Let the chicken rest on a cutting board for 5 minutes before slicing and serving with the hot honey.
Private Notes
Comments
I don’t have time in my life for nonsense, so when the fine mesh got clogged up with the red pepper flakes and the hot honey started overflowing, I aborted the mission, threw it all out and started again with the hot honey, this time omitting the red pepper flakes and fine mesh, and using 1/4 tsp of cayenne and the apple cider vinegar. That was perfect and everyone loved it.
My wife will only eat boneless chicken breast. I am not a fan because it is usually bland and boring. This recipe is perfect! Without a doubt, my new favorite chicken dish. Made as written except I used panko instead of corn flakes. It is crispy and flavorful and perfect with some sautéed green beans.
Delicious! Used panko and Mike's Hot Honey. My cooking note would be to broil on medium for another 5 mins - made it nice and brown and crispy, without compromising the juicy chicken! It was a hit :)
I have made this 3x in the last couple of months, and it was requested for dinner again tonight, marking the recipe’s official entry into “the rotation.” The more times you make it, the quicker it gets, and cooking the pieces on a wire rack in the oven rather than pan-frying means there is less hands-on time that with chicken parm, piccata, etc. My only complaint is how annoying it is to clean the wire rack after - I’m going to give it a spray with Pam tonight and see if that helps. The chicken is flavorful and delicious, and we eat it with brioche buns, Mike’s Hot Honey, ranch dressing, and an easy coleslaw from the NYC.
Baked 3 breasts pounded to 1/4 inch with corn flakes and half with panko, no real difference in taste or color, both were golden brown. Served on brioche sandwich with hot honey, the sage and smoked paprika i added with other breading seasonings were the standouts. Still under seasoned, probably because we are preconditioned by fast food sandwiches that are saltier. Still really great and satisfying, will repeat for sure.
I’ve made hundreds of NYT recipes and the 5 star ones are usually winners. Not this one. Made per the recipe and it was not hot, not to mention the recommended combo of ranch dressing and vinegar based slaw with the not-so-hot honey was boring and somewhat clashed. This will not go on the rotation.
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