Crispy chicken drizzled with a sweet and spicy butter sauce? What’s not to love? This recipe has been slightly adapted from this recipe from Half Baked Harvest. This dish resembles the classic fried chicken comfort food, made a little more healthy by baking instead of frying, and then topping it with the delicious hot honey butter sauce.
CHICKEN
-2 pounds boneless skinless chicken breasts
-1 cup buttermilk
-2 teaspoons salt
-1 tsp smoked paprika
-3 cups finely crushed corn flakes
-3 tablespoons whole wheat flour
-1/2 tsp dried thyme
-cooking oil spray
HOT HONEY
-6 tablespoons butter
-2 tablespoons honey
-1/2 teaspoon cayenne pepper
-1/2 teaspoon chili powder
-1/2 teaspoon smoked paprika
-1/2 teaspoon garlic powder
-salt
In a big tupperware or dish stir together the salt, buttermilk and smoked paprika. Add the chicken, turning to coat. Refrigerate 20 minutes, or overnight.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.
Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly spray the chicken with cooking oil. Transfer to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
While the chicken bakes, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt.
Once the chicken is cooked, brush or drizzle it with the hot honey sauce and serve.
