Baked Crunchy Hot Honey (Printable Version)
# What You'll Need:
→ Crust
01 -
150 g cornflakes (gluten-free if required)
02 -
20 g grated parmesan cheese
03 -
1 teaspoon smoked paprika
04 -
0.5 teaspoon onion powder
05 -
0.5 teaspoon garlic powder
06 -
Pinch of sea salt
→ Coating
07 -
2 large eggs, beaten
08 -
30 ml hot sauce
09 -
900 g chicken breast tenderloins
10 -
Extra virgin olive oil, for drizzling
→ Hot Honey Sauce
11 -
120 ml honey
12 -
30–45 ml hot sauce
13 -
1–3 teaspoons cayenne pepper (adjust to taste)
14 -
0.75 teaspoon chipotle chili powder
15 -
0.5 teaspoon garlic powder
16 -
0.5 teaspoon onion powder
17 -
Pinch of sea salt
→ Garnish
18 -
Fresh thyme, cilantro, or parsley
# Step-by-Step Directions:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
Using a food processor, pulse cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and sea salt until finely crumbed. Transfer to a shallow bowl.
03 -
In a separate bowl, beat eggs with hot sauce. Add chicken tenderloins and toss to coat evenly.
04 -
Roll each coated chicken piece in the crust mixture until fully covered. For extra crunch, repeat dipping in egg mixture and crust again. Arrange coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
05 -
Bake for 20 to 25 minutes until golden and crispy, flipping halfway through for even browning if desired.
06 -
While chicken bakes, warm honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepan, stirring until combined and pourable.
07 -
Drizzle hot honey sauce over the baked chicken and garnish with fresh thyme, cilantro, or parsley. Serve immediately.
# Helpful Notes:
01 -
For a spicier dish, increase cayenne pepper in the sauce or add chili flakes to the egg mixture.