Hot Honey Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 37 minutes

Ingredients

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)

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)

Directions

Preheat your oven to 450º F.

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.

In your second mixing bowl, whisk together your eggs and hot sauce until evenly combined.

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.

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.

Lightly drizzle olive oil over your crusted chicken for a better crunch.

Bake until your chicken has an internal temperature of 165º F—about 22 minutes.

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.

Drizzle your hot honey over your crusted chicken. Use the rest as a dipping sauce.

Lightly sprinkle your finishing sauce over the chicken.

Serve hot and enjoy!