Hot Honey Chicken
Breaded with a seasoned cornflake mixture then baked, these chicken cutlets are spicy and sweet thanks to a drizzle of homemade hot honey. Making hot honey at home is simple and only requires a few pantry ingredients, but feel free to use your favorite store-bought brand if you have some handy. For the most tender, evenly cooked chicken, start by pounding your boneless, skinless chicken breasts with a meat tenderizer until they are the same thickness all over. You’ll bread the chicken in a cornflake mixture spiced with paprika, onion powder and garlic powder, then bake it on racks set over a sheet tray, allowing air to flow all around the chicken to ensure it crisps on all sides. Enjoy the cutlets on a bun, tucked into a sandwich or on their own with a side of coleslaw or potato salad. To prepare ahead of time and store the cutlets in the freezer, arrange them in a single layer on a parchment paper-lined baking sheet and then wrap in foil. To cook, simply unwrap and defrost in the refrigerator overnight. Cook the thawed cutlets from the fridge about 8 minutes longer than instructed in the recipe.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
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
- 1 ½teaspoons garlic powder
- 1 ½teaspoons onion powder
- 1teaspoon smoked paprika
- Salt and pepper
- 3tablespoons hot sauce
- 3large eggs, beaten
- ⅓cup all-purpose flour
Instructions
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 1/2 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.