Description
This Oven ‘Fried’ Cornflake Chicken recipe offers a crispy, flavorful alternative to traditional fried chicken by baking a crunchy cornflake-coated chicken to golden perfection. Paired with a spicy, sweet hot honey sauce, this dish delivers all the indulgence of fried chicken with less oil and mess, perfect for a family meal or sandwich topping.
Ingredients
Scale
Chicken
- 1 ½ pounds chicken breasts or thighs (about 3–4 small breasts sliced in half horizontally or 10–12 chicken tenders)
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 3 large eggs
- 2 Tablespoons Franks hot sauce
- 6 cups cornflakes, crushed
- 2 Tablespoons vegetable oil or other neutral oil
Hot Honey Sauce
- 1 cup hot honey (storebought or homemade – see notes)
- 2 Tablespoons Franks hot sauce
- 3 Tablespoons salted butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon chipotle chili powder
- ½ teaspoon onion powder
Instructions
- Preheat and prep baking sheet. Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray it with cooking spray for easier cleanup and to help the chicken crisp up.
- Prepare the dredging stations. Set up three bowls: In the first, combine flour, salt, pepper, oregano, smoked paprika, onion powder, and garlic powder. In the second, whisk together eggs and 2 tablespoons Franks hot sauce. In the third, mix crushed cornflakes with vegetable oil to coat evenly.
- Coat the chicken. Dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the oiled cornflakes, pressing crumbs onto the chicken for a good crust.
- Bake the chicken. Arrange the coated chicken on the prepared baking sheet in a single layer. Spray the tops with cooking spray to promote crisping. Bake for 20 to 25 minutes until golden and fully cooked, reaching an internal temperature of 165°F (74°C).
- Make the hot honey sauce. While the chicken bakes, combine hot honey, Franks hot sauce, salted butter, smoked paprika, garlic powder, chipotle chili powder, and onion powder in a small saucepan over medium heat. Warm gently, stirring until fully combined and hot. Remove from heat.
- Serve and enjoy. Drizzle the hot honey sauce over the baked cornflake chicken. Serve with your favorite sides like mashed potatoes or use the chicken in sandwiches.
Notes
- Homemade Hot Honey: Heat 1 cup honey with 1-2 tablespoons chili flakes over medium heat until small bubbles form around the edges (do not boil). Remove from heat and steep for 5 minutes. Stir in 2 teaspoons hot sauce and 2 teaspoons apple cider vinegar, strain or leave chili flakes in, and store in a jar at room temperature for up to 2-3 months.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days to keep flavor and texture fresh.
- Freezing: Freeze cooked chicken in a single layer, then transfer to a freezer-safe bag. Keeps for up to 2 months.
- Reheat: Reheat in a 375°F (190°C) oven for 10-15 minutes to preserve the crispy coating without drying the chicken.
- Make Ahead: Coat the chicken and refrigerate for up to 8 hours before baking for convenient meal prep.
