Hot Honey Chicken

By Farideh Sadeghin

Published May 30, 2024

  • Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(694)
Comments
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Breaded with a seasoned cornflake mixture then baked, these chicken cutlets are spicy and sweet thanks to a drizzle of homemade hot honey. Making hot honey at home is simple and only requires a few pantry ingredients, but feel free to use your favorite store-bought brand if you have some handy. For the most tender, evenly cooked chicken, start by pounding your boneless, skinless chicken breasts with a meat tenderizer until they are the same thickness all over. You’ll bread the chicken in a cornflake mixture spiced with paprika, onion powder and garlic powder, then bake it on racks set over a sheet tray, allowing air to flow all around the chicken to ensure it crisps on all sides. Enjoy the cutlets on a bun, tucked into a sandwich or on their own with a side of coleslaw or potato salad. To prepare ahead of time and store the cutlets in the freezer, arrange them in a single layer on a parchment paper-lined baking sheet and then wrap in foil. To cook, simply unwrap and defrost in the refrigerator overnight. Cook the thawed cutlets from the fridge about 8 minutes longer than instructed in the recipe.

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Ingredients

Yield:4 servings

  • ½ cup honey 

  • 1 tablespoon red-pepper flakes

  • ½ teaspoon ground cayenne

  • ½ teaspoon apple cider vinegar

  • 4 medium boneless, skinless chicken breasts (about 8 ounces each)

  • 6 cups/6 ounces cornflakes 

  • ⅓ cup grated Parmesan

  • 1 ½ teaspoons garlic powder

  • 1 ½ teaspoons onion powder

  • 1 teaspoon smoked paprika 

  • Salt and pepper

  • 3 tablespoons hot sauce

  • 3 large eggs, beaten

  • ⅓ cup all-purpose flour

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 313 milligrams cholesterol; 708 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 3 grams fiber; 902 milligrams sodium; 65 grams protein; 40 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, mix together the honey, red-pepper flakes and cayenne. Heat over medium until the honey begins to lightly simmer, then remove from the heat and let infuse for 15 minutes. Strain through a fine-mesh sieve set over a small bowl, discarding the solids. Stir in the vinegar. (Hot honey will keep in an airtight container at room temperature for up to 3 months.)

  2. Step 2

    Heat oven to 425 degrees. Working with one piece of chicken at a time, place the chicken between 2 pieces of parchment paper or in a zip-top bag. Using a meat tenderizer, beat the chicken until about ½ inch thick. Repeat with remaining chicken breasts.

  3. Step 3

    Place the cornflakes, Parmesan, garlic powder, onion powder, paprika and 1 teaspoon salt in the bowl of a food processor and pulse until fine. Place the crumbs in a large shallow bowl.

  4. Step 4

    In a separate shallow bowl, mix the hot sauce with the eggs. Place the flour in a separate shallow bowl.

  5. Step 5

    Season the chicken all over with salt and pepper. Working with 1 piece of chicken at a time, dredge the chicken in the flour, then dip completely in the egg mixture. Coat in the cornflake mixture and transfer to a plate. Fit a wire rack onto a sheet tray. (Alternatively, line a sheet tray with parchment paper, if you don’t have a rack.)

  6. Step 6

    Place the chicken on the rack in an even layer and bake until the cornflakes are golden and crisp and the chicken is cooked through, about 20 minutes. Let the chicken rest on a cutting board for 5 minutes before slicing and serving with the hot honey.

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Ratings

5 out of 5
694 user ratings
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Comments

Kathleen D.

I don’t have time in my life for nonsense, so when the fine mesh got clogged up with the red pepper flakes and the hot honey started overflowing, I aborted the mission, threw it all out and started again with the hot honey, this time omitting the red pepper flakes and fine mesh, and using 1/4 tsp of cayenne and the apple cider vinegar. That was perfect and everyone loved it.

JT

My wife will only eat boneless chicken breast. I am not a fan because it is usually bland and boring. This recipe is perfect! Without a doubt, my new favorite chicken dish. Made as written except I used panko instead of corn flakes. It is crispy and flavorful and perfect with some sautéed green beans.

Lorian

Delicious! Used panko and Mike's Hot Honey. My cooking note would be to broil on medium for another 5 mins - made it nice and brown and crispy, without compromising the juicy chicken! It was a hit :)

dr. u

This was shockingly good! Like you hope it’s going to be but then … it actually is. I have been disappointed by so many baked cutlet recipes that promise they’ll be crispy and they never are. But this is. I cut and seasoned the chicken ahead of time and let it hang out in the fridge. I also breaded them about an hour before baking because: baby but also maybe that let the breading really stick to the chicken? I did spray them with a little avocado oil before putting in the oven - and did not broil them. Just salted them when they came out and poured on the (admittedly store bought) hot honey. I used pure cornflakes (no panko mix as other commenters have) and it was delicious.

bibi

Holy cow. I just reread the recipe, now that the chicken’s in the oven. I mixed the eggs with the hot honey instead of the hot sauce, which I just noticed in the ingredient list. Who knows? I might have discovered something!

Virginia

I was thinking of using Frank’s for the hot sauce, and am wondering what others used. Tabasco? Siracha? Something else?

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