Ingredients
Scale
- Chicken:
- 3 large boneless/skinless chicken breasts (about 1 ½ lbs.)
- Salt & pepper to taste
- Nonstick cooking spray
- Flour Mixture:
- ½ cup flour (use a generous ½ cup)
- 3 tbsp packed brown sugar
- Egg Mixture:
- 3 large eggs, well whisked
- 2 tsp hot sauce
- Breading Mixture:
- 5 cups cornflakes, crushed
- 1 ½ tsp paprika
- ½ tsp each: salt, chili powder
- ¼ tsp each: pepper, cayenne pepper
- Hot Honey Sauce:
- ½ cup honey
- ¼ cup hot sauce (Frank’s recommended)
- 3 tbsp butter
- 1 tbsp packed brown sugar
- 2 tsp apple cider vinegar
- ½ tsp each: garlic powder, onion powder, mustard powder
Instructions
- Prep Work: Crush cornflakes by hand or with a food processor. Set up flour, egg, and breading mixtures in 3 separate bowls. Slice chicken breasts in half lengthwise, pound to ½-inch thick, and optionally cut into strips.
- Preheat oven to 425°F. Lightly grease a baking sheet or use oven-safe racks for crispiness.
- Bread the Chicken: Pat chicken dry, season with salt and pepper. Dredge in flour mixture, then egg mixture (removing excess), then breading mixture. Place on baking sheet and spray with cooking spray.
- Bake: Bake for 15–16 minutes.
- Make Hot Honey Sauce: While chicken bakes, heat all sauce ingredients in a saucepan over low heat. Bring to a boil, then reduce to low to keep warm.
- Serve: Drizzle hot honey sauce over chicken or serve some on the side for dipping.
Notes
- Spice Level: Adjust sauce heat by reducing hot sauce or increasing honey.
- Serving Ideas: Great with fried rice, buttered noodles, smashed potatoes, or roasted vegetables.
- Alternative Cooking Methods: Can be deep fried (4 mins per side) or air fried (375°F for 10–15 mins).
- Storage: Refrigerate up to 3 days or freeze up to 3 months. Reheat in 350°F oven for 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American