Juicy chicken with a crispy oven-baked crust, glazed in a sweet and spicy hot honey sauce. It’s the perfect balance of flavor and texture without frying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 lbs boneless, skinless chicken thighs or breasts
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1 cup buttermilk
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1 cup all-purpose flour
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1 tsp paprika
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1 tsp garlic powder
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½ tsp cayenne pepper
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Salt and pepper, to taste
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2 eggs
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1 cup panko breadcrumbs
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1 cup crushed cornflakes
Hot Honey Glaze:
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½ cup honey
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2 tbsp hot sauce
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1 tbsp butter
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½ tsp red pepper flakes
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1 tsp apple cider vinegar
Instructions
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Marinate chicken in buttermilk and salt for 30 minutes to overnight.
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Preheat oven to 425°F (220°C). Line a baking sheet with a wire rack.
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Mix flour with spices. Beat eggs in a second bowl. Combine panko and cornflakes in a third bowl.
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Coat each chicken piece in flour, egg, then breadcrumb mixture. Place on rack.
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Spray with oil and bake for 20–25 minutes, flipping once.
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For the glaze, melt butter and stir in honey, hot sauce, pepper flakes, and vinegar. Simmer for 2–3 minutes.
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Brush glaze over hot chicken. Optional: return to oven for 2–3 minutes to set.
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Serve warm with extra glaze or favorite sides.