Hot Honey Thighs (Print-Friendly Version)
Baked chicken thighs coated in crunchy cornflakes with a sweet and spicy hot honey topping.
# Ingredients List:
→ Crunchy Coating
01 -
1 teaspoon salt
02 -
½ tablespoon onion powder
03 -
½ tablespoon garlic powder
04 -
1 tablespoon smoked paprika
05 -
120 grams corn flakes
→ Wet Mix
06 -
240 milliliters buttermilk
07 -
1 to 2 tablespoons hot sauce
08 -
2 large eggs
→ Protein
09 -
900 grams skinless, boneless chicken thighs
→ Spicy Honey Sauce
10 -
1½ tablespoons chili flakes
11 -
1 teaspoon apple cider vinegar
12 -
225 grams honey
13 -
1 teaspoon hot sauce
# Detailed Cooking Steps:
01 -
Heat the oven to 220°C and cover a baking tray with parchment paper.
02 -
Put corn flakes in a plastic bag and smash them with a rolling pin until they’re crushed how you like—either small bits or a bit chunky.
03 -
In one bowl, mix the crushed cornflakes with salt, smoked paprika, garlic powder, and onion powder. In another bowl, beat eggs, buttermilk, and hot sauce until smooth.
04 -
Dip chicken thighs into the wet mix so they’re well covered. Then, one by one, press them into the corn flake mix to cover fully. Lay them out on your lined baking tray in a single layer.
05 -
Pop the tray in the oven and bake for 25 minutes until the chicken is cooked right through and the outside is nice and crispy.
06 -
While the chicken cooks, stir honey, chili flakes, hot sauce, and apple cider vinegar together in a small bowl until it’s smooth.
07 -
Pour the spicy honey sauce over the crispy chicken thighs before you dig in.
# Helpful Hints:
01 -
Spraying a little oil on the coated chicken before baking helps get it extra crispy.
02 -
Feel free to tweak how much chili flakes and hot sauce you use in the sauce to make it as spicy as you like.