Crispy Hot Honey Chicken (Print version)

Crunchy oven-baked chicken strips finished with a sticky hot honey glaze for a sweet, spicy, juicy dinner.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) chicken tenders
02 - 1/2 cup (65 g) all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon water
05 - 3 cups (90 g) cornflakes, lightly crushed
06 - 1 cup (60 g) panko breadcrumbs
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1 teaspoon kosher salt, divided
11 - 1/2 teaspoon black pepper
12 - Olive oil spray or avocado oil spray

For the hot honey glaze

13 - 1/2 cup (170 g) honey
14 - 2 tablespoons hot sauce
15 - 1 tablespoon unsalted butter
16 - 1 teaspoon apple cider vinegar
17 - 1/4 teaspoon red pepper flakes, plus more to taste
18 - 1 tablespoon chopped chives or parsley, optional

# Instructions:

01 - Heat the oven to 425°F. Set a wire rack inside a rimmed baking sheet and coat the rack with oil spray.
02 - Place flour with 1/4 teaspoon salt in one shallow dish. Beat eggs with water in a second dish. Mix crushed cornflakes, panko, smoked paprika, garlic powder, onion powder, remaining salt, and black pepper in a third dish.
03 - Pat the chicken dry. Dip each piece in flour, then egg, then the crumb mixture, pressing firmly so the coating sticks. Place on the prepared rack and rest for 5 minutes.
04 - Spray the coated chicken generously with oil. Bake for 18-22 minutes, flipping once, until golden and the thickest piece reaches 165°F.
05 - While the chicken bakes, warm honey, hot sauce, butter, vinegar, and red pepper flakes in a small saucepan over low heat for 1-2 minutes until glossy.
06 - Drizzle or brush the warm hot honey over the crisp chicken right before serving. Finish with chives or parsley if using.

# Good to know:

01 - Best served immediately after glazing for the crispest texture.
02 - For air fryer cooking, cook at 390°F for 10-14 minutes, flipping halfway.
03 - Use a thermometer to confirm the chicken reaches 165°F.

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