Trust me on this one – corn flakes is the best way to make crispy breading!
Ingredients
- 6 cups corn flakes
- 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
- 8 boneless, skinless chicken thighs (or 2 pounds of chicken of choice)
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
- Salt
Directions
- Heat oven to 425F
- Place a cooking rack on top of your cookie sheet so the hot air can circulate around the chicken completely.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternately, you can crush the corn flakes in a ziplock bag and combine with the rest of the ingredients in a shallow bowl.
- Beat the eggs in a bowl and mix in the hot sauce. Toss the chicken into the mixture to coat.
- Dredge the chicken into the corn flake crumbs and press firmly to ensure chicken is fully coated. Place on the cooking rack.
- Bake for about 30 minutes until chicken is cooked through and breading is crispy.
- While chicken is cooking, combine honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and a pinch of salt into a saucepan. Stir while the mixture warms through and combines together.
- Drizzle the hot honey sauce over the cooked chicken before serving. If spicy isn’t your thing, the chicken is great on its own!
- Goes great with rice and salad!
Thanks to Half Baked Harvest