Ingredients
For the Chicken:
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2 lbs boneless chicken tenders, thighs, or breasts (cut into strips)
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1 cup buttermilk (or milk + 1 tbsp vinegar)
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1 teaspoon hot sauce (optional, for marinade)
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2 cups crushed cornflakes (or panko for a lighter crunch)
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1/2 cup grated Parmesan cheese (optional, for extra flavor)
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1 teaspoon smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper to taste
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Cooking spray or olive oil for baking
For the Hot Honey Glaze:
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1/2 cup honey
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1–2 tablespoons hot sauce (adjust to your spice level)
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1 tablespoon apple cider vinegar
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Pinch of red pepper flakes (optional, for more heat)
Instructions
1. Marinate the chicken:
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In a bowl, mix buttermilk and hot sauce. Add chicken and coat well.
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Cover and refrigerate for 30 minutes to 4 hours (longer = more flavor and tenderness).
2. Prep the coating:
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top (optional for extra crispness).
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In a bowl, mix crushed cornflakes, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
3. Bread the chicken:
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Remove chicken from marinade, let excess drip off.
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Dredge each piece in the cornflake mixture, pressing to adhere.
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Place on baking rack or sheet. Lightly spray with cooking spray or drizzle with a bit of oil.
4. Bake:
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Bake for 22–25 minutes, flipping once halfway, until golden brown and internal temp hits 165°F (74°C).
5. Make the hot honey glaze:
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In a small saucepan, combine honey, hot sauce, vinegar, and red pepper flakes.
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Warm gently over low heat until it’s pourable and slightly thickened (about 2–3 minutes).
6. Glaze and serve:
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Drizzle hot honey over baked chicken or serve it on the side for dipping.
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Garnish with parsley or extra red pepper flakes if desired.