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Crunchy and crispy chicken thighs baked to perfection with a sweet and spicy hot honey sauce on top. These baked chicken thighs make the perfect dinner and are so tasty will have you going back for more.
Why You'll Love These Hot Honey Chicken Thighs
- This recipe is easy and DELICIOUS! The hardest part about this recipe is dredging the chicken in the flour egg batter and then in the cornflakes. After that part is done, the hardest part is over and the rest of the recipe is easy!
- You can make a big batch of the hot honey because it is soooo good! This hot honey is not only delicious on this crunchy crispy chicken but it is yummy with salmon, on sandwiches, drizzled over a bowl. This sweet and spicy sauce is super versatile.
- Crunchy Honey Honey Baked Chicken Thighs are a great dinner option! You could serve this chicken with rice, veggies, potatoes or maybe even try putting the chicken in a sandwich and making a hot honey crispy sandwich!
Ingredients Needed
-
6 Boneless Skinless Chicken Thighs
-
1/2 Teaspoon: Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme, Sage, Lemon Pepper, Chicken Boullion Powder, each
-
1/2 Cup Butter, melted
Dredge 1
-
1/3 Cup All Purpose Flour
-
3 Eggs
-
1/4 Milk
-
1 Teaspoon Seasoning Salt
-
1 Tablespoon Hot Sauce
Dredge 2
-
6 Cups Cornflakes Cereal, crushed
Hot Honey
-
1/2 Cup Honey
-
2 Tablespoons Hot Sauce
-
1 Teaspoons Cayenne
-
1/2 Teaspoon Onion Powder & Garlic Powder
-
Pinch Salt
-
2 Teaspoons Red Chilli Flakes
-
2 Teaspoons Apple Cider Vinegar
How To Make Crunchy Hot Honey Baked Chicken
Preheat oven to 380 degrees F.
Add your chicken thighs to a bowl and add the spices on top. Mix well until all the chicken thighs are seasoned. Set aside for now.
In a bowl make your first dredge mixture. Add flour, eggs, milk, seasoning salt and hot sauce. Use a whisk to combine all ingredients so a mixture forms.
In another bowl add 6 cups of cornflakes cereal and use your hands to lightly crush the cereal. You want it to be the size of breadcrumb pieces.
Now it is time to dredge. Have a baking tray ready to place the chicken on once it is coated. Start by taking 1 chicken thigh and placing it in the flour egg mixture. Completely submerge the chicken until it is coated. Allow the excess mixture to drip off then place in the crushed cornflakes. Pack the cornflakes into the chicken and flip over and do the same. The chicken thigh should be evenly coated on all sides with cornflakes now. Place on a baking tray for now and repeat these steps with the rest of the the chicken thighs.
Once all of the chicken thighs have been been coated and are on the baking tray, brush melted butter on each side of each chicken thigh. Place into the oven and for 30-35 minutes, flipping halfway through, You know the chicken is ready when it is crispy golden brown and the internal temperature reaches 165 degrees F.
While the chicken is cooking, make the hot honey. In a sauce pan add honey, hot sauce, cayenne, garlic powder, onion powder, salt, chilli flakes, and apple cider vinegar. Bring to a light boil then set aside for now to cool.
Once the chicken is cooked and the hot honey is ready it is time to serve. Drizzle the hot honey over the chicken and serve with your favourite side, or even in a sandwich. Enjoy! 🙂
Equipment & Products Needed
Cornflakes Cereal
Organic Pure Honey
Red Chilli Flakes
Notes + Tips for Crunchy Hot Honey Baked Chicken
- You could use chicken breast instead of chicken thighs. I chose to use chicken thighs since they are juicy and do not dry out when cooked. You could also use chicken breast but I would recommend butterflying the breast so it can bake more evenly. You may need to bake the chicken for less time if using chicken breast.
- Cornflakes or breadcrumbs work well! If you are not a fan of cornflakes or only have breadcrumbs on hand that is fine. Create the recipe the exact same; just place the battered chicken into the breadcrumbs and brush with butter before baking. Cornflakes are an awesome alternative to breadcrumbs because they are crunchy when they are baked are a naturally gluten free option!
- Hot honey on the side! I recommend adding the hot honey when you are about to eat it because otherwise it will get soggy. If you add the hot honey to all of the chicken and you are not eating them right away, they will be soggy and harder to reheat in the future.
- This chicken will last up to 4 days in an airtight container in the fridge. To re-heat, place in the oven on a low heat (200 degrees F.) until it is warmed, reheating in the oven will ensure it stays crispy.
Other Easy Dinner Recipes You Will Love
Ingredients:
- 6 Boneless Skinless Chicken Thighs
- 1/2 Teaspoon: Salt, Black Pepper, Onion Powder, Garlic Powder, Thyme, Sage, Lemon Pepper, Chicken Boullion Powder, each
- 1/2 Cup Butter, melted
Dredge 1
- 1/3 Cup All Purpose Flour
- 3 Eggs
- 1/4 Milk
- 1 Teaspoon Seasoning Salt
- 1 Tablespoon Hot Sauce
Dredge 2
- 6 Cups Cornflakes Cereal, crushed
Hot Honey
- 1/2 Cup Honey
- 2 Tablespoons Hot Sauce
- 1 Teaspoons Cayenne
- 1/2 Teaspoon Onion Powder u0026 Garlic Powder
- Pinch Salt
- 2 Teaspoons Red Chilli Flakes
- 2 Teaspoons Apple Cider Vinegar
Instructions:
- Preheat oven to 380 degrees F.
- Add your chicken thighs to a bowl and add the spices on top. Mix well until all the chicken thighs are seasoned. Set aside for now.
- In a bowl make your first dredge mixture. Add flour, eggs, milk, seasoning salt and hot sauce. Use a whisk to combine all ingredients so a mixture forms.
- In another bowl add 6 cups of cornflakes cereal and use your hands to lightly crush the cereal. You want it to be the size of breadcrumb pieces.
- Now it is time to dredge. Have a baking tray ready to place the chicken on once it is coated. Start by taking 1 chicken thigh and placing it in the flour egg mixture. Completely submerge the chicken until it is coated. Allow the excess mixture to drip off then place in the crushed cornflakes. Pack the cornflakes into the chicken and flip over and do the same. The chicken thigh should be evenly coated on all sides with cornflakes now. Place on a baking tray for now and repeat these steps with the rest of the the chicken thighs.
- Once all of the chicken thighs have been been coated and are on the baking tray, brush melted butter on each side of each chicken thigh. Place into the oven and for 30-35 minutes, flipping halfway through, You know the chicken is ready when it is crispy golden brown and the internal temperature reaches 165 degrees F.
- While the chicken is cooking, make the hot honey. In a sauce pan add honey, hot sauce, cayenne, garlic powder, onion powder, salt, chilli flakes, and apple cider vinegar. Bring to a light boil then set aside for now to cool.
- Once the chicken is cooked and the hot honey is ready it is time to serve. Drizzle the hot honey over the chicken and serve with your favourite side, or even in a sandwich. Enjoy! 🙂
Video
Notes
Nutrition
