Description
Crispy cornflake-coated chicken baked to perfection and finished with a warm sweet–spicy hot honey drizzle. A comforting and flavorful dinner that’s easy enough for weeknights.
Ingredients
Chicken
- 2 lbs chicken thighs or drumsticks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
Coating
- 2 cups cornflakes or crispy rice cereal, crushed
- 1 cup all-purpose flour
- 2 large eggs
- ¼ cup milk
Hot Honey
- ½ cup honey
- 1 tbsp hot sauce
- 1 tsp chili flakes
- 1 tsp apple cider vinegar
Optional Garnish
- Fresh parsley
- Pickle slices
Instructions
- Season the Chicken
Pat chicken dry and season with salt, pepper, paprika, garlic powder, onion powder, and cayenne. - Set Up the Breading Station
Bowl 1: Flour
Bowl 2: Whisked eggs + milk
Bowl 3: Crushed cornflakes - Bread the Chicken
Coat chicken in flour, dip into egg mixture, then press into the crushed cereal until fully coated. - Bake or Air Fry
Oven: Bake at 400°F (200°C) for 35–45 minutes.
Air Fryer: Cook at 375°F (190°C) for 20–25 minutes, flipping halfway. - Prepare Hot Honey
Warm honey, hot sauce, chili flakes, and vinegar in a small saucepan until smooth. - Finish & Serve
Drizzle hot honey over chicken. Garnish with parsley and pickles.
Notes
- Use chicken tenders for a faster, kid-friendly version.
- Crush cereal finely for a tighter, crispier coating.
- For extra heat, add more cayenne or chili flakes to the honey.
- Reheat in the oven or air fryer to keep the coating crispy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes