Baked Crunchy Hot Honey Chicken

Prep: 15 mins  ||  Cook: 25 mins  ||  Serves: 6


6 cups cornflakes (can use gluten free, if needed)

1/4 cup grated parmesan cheese

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 large eggs, beaten

2 tablespoons hot sauce

1kg chicken thigh fillets or breast tenderloins 

extra virgin olive oil, for drizzling

Hot Honey

1/2 cup honey

2-3 tablespoons hot sauce

1-3 teaspoons cayenne pepper

3/4 teaspoon chipotle chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

sea salt

fresh thyme, coriander, or parsley, for serving (thyme is the best with the honey)


Preheat the oven to 220° C. Line a baking sheet with baking paper.

In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag and crush with a rolling pin or similar. Dump the crumbs into a shallow bowl.

Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.

Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet.

Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.

Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.

Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!