Hot Honey Chicken
50 min4 servings
Crispy cornflake-crusted chicken breasts served with spiced hot honey infusion.
| prepPreheat oven to 425°F / 220°C | ||||
| 120 ml honey | Heat honey, red-pepper flakes & cayenne, simmer 15 min | Strain, discard solids, stir in vinegar | Rest 5 min, slice & serve with hot honey | |
| 1 tablespoon red-pepper flakes | ||||
| ½ teaspoon ground cayenne | ||||
| ½ teaspoon apple cider vinegar | ||||
| 170 g cornflakes | Pulse cornflakes, Parmesan, spices & salt until fine | Season, dredge in flour, dip in egg, coat in crumbs | Bake 425°F / 220°C, 20 min until golden & cooked through | |
| 30 g grated Parmesan | ||||
| 1 ½ teaspoons garlic powder | ||||
| 1 ½ teaspoons onion powder | ||||
| 1 teaspoon smoked paprika | ||||
| Salt and pepper | ||||
| 3 tablespoons hot sauce | Mix hot sauce with eggs in shallow bowl | |||
| 3 large eggs, beaten | ||||
| 40 g all-purpose flour | ||||
| 4 medium boneless, skinless chicken breasts (about 225 g each) | Pound chicken to ½ inch thick | |||
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