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Hot Honey Bangin’ Crunchy Cornflake Baked Chicken
Incredible crunchy cornflake baked chicken tossed with delicious spices and drizzled with hot honey. This easy cornflake chicken recipe comes together with simple ingredients and in under an hour for a wonderful dinner you’ll crave!
It’s crispy. It’s crunchy. It’s sweet & spicy. It’s my brand new hot honey BANGIN’ crunchy cornflake chicken. I started making this hot honey baked chicken a few months ago and Tony and I fell in love. The cornflake coating is perfectly seasoned and gets deliciously crunchy and golden brown on the outside, while the chicken stays nice and juicy on the inside.
After so many of you fell in love with my crispy baked chicken nuggets I knew I wanted to make a new, better-than-takeout cornflake chicken recipe, and this is IT. The super easy homemade hot honey takes this chicken to the next level, so get ready to drizzle and dip to your heart’s desire.
I’ve included plenty of tips, tricks, and delicious side dishes to pair for the perfect dinner any night of the week. Time to grab a box of cornflakes and get this chicken on your table ASAP!
Everything you’ll need to make this cornflake baked chicken
This delicious hot honey baked chicken recipe has 3 basic components, which make it super easy to make but oh-so-delicious. Here’s what you’ll need:
- For the cornflake coating: you’ll need cornflakes and some yummy spices like paprika, onion powder, garlic powder, salt and pepper.
- For the chicken: you’ll also need eggs, milk, and boneless skinless chicken thighs.
- For the hot honey: my homemade hot honey is made with just regular honey and your fav hot sauce!
Can I use a different type of chicken?
Yes, you can also use chicken breasts or chicken tenders, but please note that the cooking time will be different. Be sure the internal temp reaches 165 degrees F with a meat thermometer.
Customize your chicken
There are a few simple ways to customize the ingredients in this cornflake baked chicken recipe:
- To make it gluten free: simply use a certified gluten free cornflake cereal. Please note that regular cornflakes do have wheat in them, so check your labels!
- Choose your milk: you’ll only need 2 tablespoons of milk, so feel free to use any dairy or non-dairy milk you’d like.
- Add a kick of heat: I like to add just a couple of teaspoons of Cholula to the honey to make it spicier, but feel free to use a spicier hot sauce or add more to taste! You can also add a pinch of cayenne pepper to the spices with the cornflakes for more heat.
Two keys to perfectly crunchy cornflake chicken
Because we’re not frying this chicken, there are two key ways to ensure that your cornflake baked chicken comes out perfectly crispy and crunchy:
- Use a wire rack. Be sure to place a wire rack on top of your baking sheet. This will not only prevent the chicken from sticking, but it also allows the chicken to bake up nice and crispy on all sides due to the airflow. If you don’t have a wire rack, that’s okay, you can just flip the chicken halfway through baking.
- Spray before baking. Be sure to spray the chicken with cooking spray before you bake it so that it gets nice and golden brown!
How to make cornflake baked chicken
- Make the cornflake coating. Start by pulsing the cornflakes in a food processor until they resemble breadcrumbs. Transfer them to a bowl and mix in all of the spices.
- Make the egg mixture. In a medium bowl, whisk the eggs and milk together until well combined.
- Prep your pan. Add a wire rack to a large baking sheet and spray it well with cooking spray.
- Prep your chicken. Use tongs to dip each chicken thigh in the egg mixture, then into the cornflake mixture until well coated. Place the chicken thighs on top of the wire rack on your baking sheet.
- Bake the chicken. Spray the chicken thighs with cooking spray and bake until nice and crispy.
- Make the honey & serve. When you’re ready to serve, microwave the honey and hot sauce together, then drizzle the hot honey over the chicken or use it as a dip and serve!
cornflake-crusted buttermilk chicken
Can I interest you in the juiciest cornflake-crusted buttermilk chicken on earth?!
Chicken thighs are marinated in buttermilk, then coated in a spiced cornflake crust and oven-baked until super crispy. You can drizzle with honey before serving, if you’d like.
I’m glad I have your attention. Now, let’s cook!
the top 4 reasons why this chicken is so good
Let me reiterate why you need to make this chicken
- It’s drenched in buttermilk, which is always, always, always a good thing.
- It has a spiced cornflake crust that provides so very much crunch.
- It’s oven-fried and crispy as ever.
- It’s drizzled with honey right before you eat it.
Enough said, right?
how to make cornflake-crusted buttermilk chicken
For the chicken:
- Chicken thighs: Boneless, skinless chicken breasts will be used for this recipe. They are tender and juicy when drenched in buttermilk, I tell ya’.
- Buttermilk: You’ll want to use straight up buttermilk for this, not just milk. I promise.
For the breading:
- Cornflakes: Crushed up cornflakes make the best coating for this super crispy oven-baked chicken.
- Eggs: An egg wash is part of the standard breading procedure because it helps the breading stick to the chicken.
- Flour: You’ll start with flour when breading the chicken, which will help the egg do its job in adhering the cornflake crust to the exterior.
- Seasonings: We’re going to use my “secret” blend of onion and garlic powders, smoked paprika, cayenne, salt and black pepper. You’re going to mix up the seasoning blend, then mix some of it with the cornflakes, eggs and flour so all stages of the breading process are adding flavor.
what is the standard breading procedure?
- Flour. Start by dredging the chicken in flour. This is the first step of the breading procedure. And it should be seasoned flour, too, so be sure to mix some salt, black pepper, and in this case, cayenne for a little heat before dredging.
- Egg. The second step, after the chicken is covered in flour, is to coat it in egg. I sometimes like to mix in a few tablespoons of milk and/or Dijon mustard for flavor, and most definitely season it with – at the very least – salt and black pepper. Each stage needs to add flava!
- Breadcrumbs (or cornflakes). The last step is to dip the floured and egged chicken into the breadcrumbs. These could be traditional breadcrumbs, Panko or in this case, crushed up cornflakes for that crispy crunch.
- Bake! Line each piece, spaced apart, on a greased wire rack that is sitting inside of a baking sheet. This allows the air to get around the chicken so every last bite is crunchy – not soggy. It’s a must! You can also coat each piece in cooking spray to help the crunch develop.
recipe substitutions and alterations
- Cornflakes: If you don’t have any on hand or are not a fan, you could use other crushed up cereals, like chex or bran flakes. You could also use Panko or standard breadcrumbs. But the cornflakes are really just super amazing here, so if you can get some, you won’t regret it.
- Seasonings: If you don’t have all of the spices, you could use a seasoning salt or your favorite seasoning mix, just be aware that it will likely change the flavor from my recipe and seasoning mixes have varying levels of salt added.
- Buttermilk: I wouldn’t suggest making a substitution for buttermilk, but if you have to, you can use milk + a tablespoon or two of vinegar to give it a bit of pizazz.
- Chicken thighs: If you don’t want to use thighs, you can make this recipe with chicken breasts (or wings or drumsticks). The cooking times may vary, so your best bet is to temp it regularly with an instant read thermometer. Cook it until the thickest part reaches 160 degrees F, then remove it from the oven and let it sit (it’ll carryover cook about 5 degrees F).
- To make this gluten free: Use gluten free flour and be sure all packaged ingredients (including the corn flakes) are gluten free.
- To make this dairy free: Use dairy-free milk + 1-2 tablespoons white vinegar. Be sure all packaged ingredients are dairy free.
- To make this nut free: This recipe is nut free. Be sure all packaged ingredients (such as the corn flakes) are nut free.
- Make it a meal: Serve this cornflake-crusted chicken with roasted potatoes or this potato salad plus a green veggie, like green beans or Brussels sprouts.
CORNFLAKE CRUSTED CHICKEN
- 4boneless skinless chicken breasts
- 3cups corn flakes
- 2tablespoons melted butter
- 1large egg
- 1teaspoon water
- chicken poultry seasoning
- preheat oven to 400 degrees.
- salt, pepper and put chicken poultry seasoning on breast front and back.
- mix egg and water in a bowl.
- crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
- dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
- I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
- bake at 400 for about 30 mins or untill done.
- I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.