Ingredients
Chicken
- 3 large boneless/skinless chicken breasts, about 1 ½ lbs
- Salt and Pepper, to taste
- Nonstick cooking spray, as needed
Flour Mixture
- ½ cup flour (generous)
- 3 tablespoons packed light brown sugar
Egg Mixture
- 3 large eggs, whisked very well
- 2 teaspoons hot sauce
Breading Mixture
- 5 cups crushed cornflakes
- 1 ½ teaspoons paprika
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Hot Honey Sauce
- ½ cup honey
- ¼ cup hot sauce (Frank’s recommended)
- 3 tablespoons butter
- 1 tablespoon packed brown sugar
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
- Prep Work: Crush the cornflakes using a food processor, rolling pin, or hands. Combine the flour mixture, egg mixture, and breading mixture in three separate shallow bowls. Slice the chicken breasts in half lengthwise to create thinner slices, then tenderize using a meat mallet until about ½ inch thick. Optionally, cut into smaller strips.
- Preheat Oven: Set the oven to 425° F (220° C) and prepare a baking sheet by lightly greasing it. Place oven-safe cooling racks on top for extra crispy chicken, if available.
- Bread the Chicken: Pat chicken dry and season with salt and pepper on both sides. Dredge each piece generously in the flour mixture, then dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly with the breading mixture, repeating dipping into egg and breading if needed for full coverage.
- Prepare for Baking: Arrange the breaded chicken pieces on the prepared baking sheet with racks. Spray them lightly with nonstick cooking spray to aid crisping.
- Bake the Chicken: Bake in the preheated oven for 15-16 minutes until the crust is crispy and the chicken is cooked through.
- Make the Hot Honey Sauce: While the chicken bakes, combine honey, hot sauce, butter, brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a small saucepan over low heat. Stir until butter melts, then bring to a boil briefly before reducing heat to low and keeping warm.
- Serve: Remove baked chicken from the oven and immediately drizzle generously with the hot honey sauce. Reserve any additional sauce for dipping. Serve hot alongside your favorite sides.
Notes
- For extra crispy chicken, use oven-safe cooling racks on the baking sheet so heat circulates evenly.
- Adjust the amount of hot sauce in the egg mixture and hot honey sauce for desired spice level.
- You can slice chicken into strips for easier serving and faster cooking.
- This recipe pairs well with steamed rice, roasted potatoes, or a crisp green salad for a complete meal.
- To save time, prep the hot honey sauce while the chicken bakes.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
