We're adding this to the list of award-winning recipes we've created. Frankly we think they are ALL award-winning but this one truly stands out with the combination of flavors every bite is better than the next. The corn flakes give this recipe an amazing crunch, while the hot sauce and honey create the sweet and hot mixture we can't get enough of.
The bonus here is if you use a gluten free flour (coconut, almond, etc.) this entire meal is gluten free. A delicious, allergy friendly meal, what more can you ask for?
Double bonus, this chicken also goes GREAT with waffles. Now that Jenny and Tracy are in Florida, they've embraced the southern cuisine of Chicken and Waffles - DELLISH!
- 2 lbs Chicken, Tenders or Boneless Thighs (we tested both and preferred the thighs)
- 1 cup Buttermilk (or a cup of milk + 1 tbsp apple cider vinegar)
- 2 tbsp Wing Sauce (we used Spicy Shark)
- 2 tsp Salt
- 3 cups Crushed Corn Flakes
- 3 tbsp Flour
- 1 tbsp Thyme
- Cooking Spray
- Hot Honey, to taste (we used Spicy Shark)
- Gallon sized resealable bag
- Baking Pan
- Tin Foil
- Parchment Paper
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Preheat oven to 425
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Add chicken to gallon sized resealable bag and pour buttermilk, wing sauce and salt over the chicken. Place the bag in the refrigerator and chill for 10-20 minutes.
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Mix crushed corn flakes with flour, thyme and salt.
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Prepare baking sheet by covering with tin foil and adding a piece of parchment paper on top.
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Remove chicken from refrigerator and dredge each piece into the corn flake mixture. Place each piece onto your prepared baking sheet.
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Lightly spray the top of each piece of chicken with cooking spray. Transfer to the oven and bake 15-20 minutes. Flip the chicken and cook for another 10 minutes. * Please note, the cook time will be dependent on the type of chicken you are using. EX: tenders may take a little less time and thighs take a little longer.
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Drizzle the top of your chicken with Hot Honey.
