Oven Fried Hot Honey Chicken
This oven fried hot honey chicken has the perfect balance of heat and sweet! Coated with crushed up corn flakes for that perfect crunch!
Who says you can’t fry chicken in the oven? Well, you can! This oven fried hot honey chicken recipe proves it. Oven fried chicken is way healthier for you, and offers the same crunch and deliciousness!
Chicken thighs take a nice long bath in some half and half, then are coated with a crunchy corn flake mixture, and baked until tender and juicy. The best part of this recipe is the honey sauce.
A sweet heat mixture is drizzled all over the chicken when its done cooking, and it is amazing!
Let’s talk a bit about the corn flake mixture that coats your chicken. Its amazing! Thats pretty much all I have to say about it. No, but really…corn flakes are my new bread crumbs for coating chicken. They offer this amazing crunchiness, when brushed with olive oil. Otherwise, they dry out in the oven.
Corn flakes, flour, salt and sage. Thats it!
If chicken thighs aren’t your jam, you can also use chicken breasts for this recipe! Its nice to use chicken thighs once in a while to switch things up!
When your chicken hangs out in the half and half, and salt, it becomes even more juicy and tender. The half and half also acts as a “paste” so the cornflake mixture sticks when dipping the chicken in it.
Enjoy!!
Check out my recipe for baked chicken thighs stuffed with herbed butter! https://thehungrylyoness.com/recipe/baked-chicken-thighs-stuffed-herbed-butter/
Oven Fried Hot Honey Chicken
Ingredients
- 1 1/2-2 lbs. Chicken thighs, skinless and boneless
- 3 TBSP Flour
- 3 Cups Corn flakes
- 1 Cup Half & Half
- Pinch of salt
- olive oil
- 1 TBSP Sage, fresh or dried, chopped plus some for garnish to sprinkle on top after chicken is cooked.
Hot Honey Sauce
- 1/2 TSP Garlic Powder
- 2 TSP Salt
- 1/2 TSP Smoked Paprika
- 2 TBSP Honey
- 1/2 TSP Chili Powder
- 3 TBSP Butter
- 1 TSP Sriracha Sauce or any hot sauce
Instructions
- Preheat oven to 425º. Prepare a large baking sheet, line with parchment paper. Set aside.
- In a large freezer bag, or large bowl, add your chicken, sprinkle with salt, and add half & half. Place bag in fridge and let sit for 20 minutes.
- In a food processor or food chopper, chop your corn flakes finely.
- In a mixing bowl, add chopped corn flakes, flour and sage. Mix until combined. Set aside.
- When chicken is done marinating in half and half, take each chicken thigh, and coat well in corn flake mixture, pressing down gently. Place each chicken thigh on lined baking pan.
- Bake in preheated oven for 20 minutes. Flip them over and cook for an additional 15 minutes.
- In the meantime, in a small bowl, add honey, butter, garlic powder, chili powder, salt, hot sauce and smoked paprika. Melt all together in microwave and mix. Set aside.
- When chicken is done, drizzle each piece with honey mixture and sprinkle with some chopped sage.
- Enjoy!
Notes
