Crispy Hot Honey Chicken | Video

Crispy hot honey chicken. Super crispy, succulent chicken loaded with delicious flavors tossed in spicy hot honey sauce. These lip-smacking bites of deliciousness are perfect as an appetizer, snack or light lunch. Healthy, easy to make and packed with flavor!

A delicious meal whipped up with minimal effort always has the magical ability to turn a stressful day into a comforting evening. When you are time poor and rushing to create a lip-smacking snack or lunch for the family, this easy peasy chicken recipe comes to the rescue.

Crispy hot honey chicken. Crispy crumbed chicken tossed in spicy honey sauce. The lip-smacking combination of crispy chicken and hot honey is phenomenal.

How To Make Crispy Hot Honey Chicken

The first step of the recipe is tenderizing the chicken. You can use either chicken tenders or chicken breasts cut into thin strips to make these crispy bites. The idea is to soak the chicken in buttermilk for at least half an hour so you will get beautifully tenderized and succulent bites of chicken.

The second step is making the seasoned cornflake crumbs. Making cornflake crumbs is pretty straightforward. All you need to do is place them in a food processor and give it a quick whizz to create coarse crumbs. Now you will need to add flavor to these plain crumbs with the help of smoked paprika, garlic powder and oregano. And don’t forget salt and pepper.

Now, remove chicken from buttermilk and coat in the cornflake crumb mixture. Spray lightly with cooking spray and bake until cooked through. All the detailed instructions for baking are in the recipe section below.

Onto the hot honey sauce. A beautiful mixture of sweet honey and spicy red chilies. Let this mixture simmer for about 10-30 minutes until the chilies are infused into the sweet honey. The best part? Leftovers can be stored up to 2 months in the refrigerator.

Drizzle this sweet and spicy honey sauce on the crispy chicken! Beyond delicious!

More Chicken Appetizer Ideas:

• Chicken Chaat 
• Baked Chicken 65
• Chicken Lollipop 
• Spicy Chicken Wings 
• Honey Chicken 
• Murgh Tikka | Chicken Tikka 
• Baked Tandoori Chicken Meatballs 

Yield: 25 chicken

Crispy Hot Honey Chicken | Video

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Crispy chicken tossed in hot honey sauce - a great appetizer for your next gathering!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Crispy chicken:

• 1 kg boneless chicken, cut into long strips (chicken tenders or chicken breast)
• 1 cup buttermilk
• 4 cups crushed cornflakes
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray

Hot honey:

• 1 cup honey
• 4 – 6 dried red chilies

To serve: (optional)

• Green salad
• Steamed broccoli
• Roast potatoes
• Mashed potatoes or sweet potatoes
• Sweet potato fries
• Flavored rice
• Steamed or sauteed green beans

Instructions

1. Place chicken in a large bowl. Pour in buttermilk. Make sure chicken pieces are fully immersed in buttermilk. Cover and refrigerate for 1 hour (or 6 hours if possible)
2. Preheat oven to 220 C / 425 F. Line two baking trays with baking paper. Set aside.
3. Place crushed cornflakes, paprika, oregano and garlic powder in a large shallow dish. Season with salt and pepper.
4. Remove chicken from buttermilk and dredge each
   piece in cornflake crumbs.
5. Arrange crumbed chicken on the baking trays in a single layer. Spray lightly with cooking spray.
6. Transfer to preheated oven and bake for 15 – 20 minutes or until the chicken pieces are cooked through.
7. To make hot honey, place honey and dried chilies in a saucepan over low heat. Simmer, stirring occasionally, for about 30 minutes to 1 hour allowing the chilies infuse into honey. Remove from heat. Strain and discard the chilies. Set aside.
8. Drizzle crispy chicken with hot honey just before serving. Pair with your favorite side for lunch or dinner.

Notes

1. To make crushed cornflakes, place them in a food processor and give a quick whizz
2. For homemade version of buttermilk, combine together 1 cup milk and 1 tablespoon regular white vinegar, and sit for 5-10 minutes
3. You can replace crushed cornflakes with regular or panko breadcrumbs if you like
4. This recipe is gluten free
5. Hot honey sauce can be stored in an airtight container in the refrigerator for about two months

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 787Total Fat 16gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 180mgSodium 515mgCarbohydrates 100gFiber 5gSugar 64gProtein 65g

This nutritional data is for information purposes only

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