The recipe for hot honey chicken combines two comfort food favorites: crispy fried or baked chicken with a drizzle of sweet, spicy hot honey sauce. This is perfect for weeknight dinners, for game day, or on a sandwich. This dish represents my unique interpretation of comfort food.
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Hot Honey Chicken Recipe
Description
The recipe for hot honey chicken combines two comfort food favorites: crispy fried or baked chicken with a drizzle of sweet, spicy hot honey sauce. This is perfect for weeknight dinners, for game day, or on a sandwich. This dish represents my unique interpretation of comfort food.
Ingredients
Chicken
Hot honey sauce
To Serve (optional)
Instructions
Video
- Preheat the oveno 200°C/400°F (fan) and line a large baking sheet with baking parchment.
- Slice the chicken breasts in half, horizontally, to create 8 thin/flat chicken steaks.
- Add the flour, salt, pepper, garlic powder, paprika, and thyme to a shallow bowl and mix together.
- Add the eggs to a second bowl.
- Add the crunched cornflakes to a third bowl.
- Drizzle the oil over the cornflakes and stir together until the oil is absorbed.
- Dredge the chicken breast pieces through the flour mixture, then the eggs, then the cornflake mixture. Ensure the chicken breasts are completely coated with the flour, eggs, and cornflakes.
- Place the chicken breasts on the prepared baking sheet in a single layer.
- Place in the oven and cook for 20-25 minutes, until the chicken is cooked through and golden.
- While the chicken is in the oven, make the sauce.
- Place all of the sauce ingredients in a small saucepan, and heat over a medium heat, stirring occasionally, until the butter melts. Turn off the heat.
- When the chicken is ready, remove it from the oven and divide it between plates. Drizzle with a little of the hot honey sauce, and serve with the remaining hot honey sauce. I like to finish with a sprinkle of Maldon salt and serve with some pickles too.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 794kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 6g30%
- Trans Fat 0.3g
- Cholesterol 209mg70%
- Sodium 1105mg47%
- Total Carbohydrate 104g35%
- Dietary Fiber 3g12%
- Sugars 57g
- Protein 46g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken: You can make crispy chicken and bake it ahead of time, then cool, cover, and refrigerate for up to 2 days (or save leftovers in this way). Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180°C/350°F (fan) for 15-20 minutes, until piping hot throughout. Alternatively, reheat in the air fryer at 180C/350F for 10-12 minutes, until piping hot throughout. If air frying, check a couple of times during cooking to ensure the coating doesn’t burn.
- Sauce: Cool, cover, and refrigerate the sauce for up to a week. Reheat in a pan, stirring often until hot.
- FreezingChicken: Make the crispy chicken and bake it, then cool, cover, and freeze in a single layer. Defrost overnight in the refrigerator. Reheat the chicken uncovered, in a single layer, on a baking tray, in the oven at 180°C/350°F (fan) for 15-20 minutes, until piping hot throughout. Alternatively, reheat in the air fryer at 180°C/350°F for 10-12 minutes, until piping hot throughout. If air frying, check a couple of times during cooking to ensure the coating doesn’t burn.
- Cooking the chicken in the air fryer First, ensure your air fryer is large enough for 8 chicken steaks. The chicken can overlap a bit, but you don’t want to stack them in a big pile. My air fryer is fairly small, so I have to do this in 2 batches to cook the 8 chicken steaks. So it actually takes less time overall to cook in the oven. Cook at 180C/350F for 13-16 minutes, until the chicken is piping hot throughout and no longer pink in the middle. Check a couple of times during cooking to ensure the coating doesn’t burn. You may need to turn the chicken to ensure it cooks evenly.
