Baked Hot Honey Chicken

Steps

1. 1

   Preheat the oven to 425°F (220 °C). Set a wire rack over a baking sheet and coat the rack lightly with cooking spray. If you do not have an ovenproof rack, line the baking sheet with parchment paper.

2. 2

   Cover the chicken breasts with plastic wrap. Use a meat mallet or the side of a can to tenderize and even out their thickness.

3. 3

   Slice each chicken breast in half lengthwise to create two thinner pieces. Cover the pieces again and pound them to an even 1/2-inch thickness.

4. 4

   Whisk the paprika, chili powder, salt, smoked paprika, garlic powder, onion powder, ground ginger, ground mustard, dried thyme, and cayenne pepper together in a small bowl to make the spice mix.

5. 5

   Remove 1 teaspoon of the spice mix and set it aside in a small saucepan for the hot honey sauce.

6. 6

   Add the cornflakes and the remaining spice mix to a food processor. Pulse until coarse crumbs form. Alternatively, place them in a freezer bag and crush them with a rolling pin or the side of a can. Transfer the crumbs to a shallow bowl.

7. 7

   Beat the eggs in a separate shallow dish. Add the flour, 3 tablespoons hot sauce, and mayonnaise, then whisk until the batter is smooth.

8. 8

   Pat 1–2 pieces of chicken dry. Transfer them to the batter and coat them in a thin, even layer. Slide your fingers along both sides of each piece to remove excess batter.

9. 9

   Transfer the battered chicken to the cornflake crumbs. Using a clean hand, scoop the crumbs over the chicken and press them firmly onto both sides so the coating adheres.

10. 10

    Place the coated chicken pieces on the prepared wire rack, leaving space between them so they do not touch. Repeat the battering and coating process with the remaining chicken.

11. 11

    Lightly spritz the breaded chicken with olive oil spray. If available, insert a digital probe thermometer into the thickest piece of chicken.

12. 12

    Bake at 425°F (220 °C) for approximately 12–16 minutes, or until the coating is crisp and golden and the chicken reaches 160°F (71 °C) internally. Let it rest until the temperature rises to 165°F (74 °C).

    Start 16-minute timer
13. 13

    During the last few minutes of baking, add the honey, 1/4 cup hot sauce, butter, and reserved 1 teaspoon spice mix to the small saucepan.

14. 14

    Warm the hot honey mixture over low heat until the butter melts. Bring it to a boil for a few seconds, then reduce the heat to low and keep it warm until serving.

15. 15

    Drizzle the warm hot honey sauce over the chicken, or serve it alongside as a dipping sauce.