This crispy oven-baked chicken coated with crushed cornflakes offers a healthier twist on classic fried chicken with bold flavors and a crunchy texture.
Ingredients
Main
1.5poundschicken breasts or thighs
1cupall-purpose flour
0.5teaspoonsalt
0.5teaspoonblack pepper
0.5teaspoonoregano
1teaspoonsmoked paprika
0.5teaspoononion powder
0.5teaspoongarlic powder
3large eggseggs
2TablespoonsFranks hot sauce
6cupscrushed cornflakes
2Tablespoonsvegetable oil
1cuphot honey(storebought or homemade)
3Tablespoonssalted butter
0.5teaspoonsmoked paprika
0.5teaspoongarlic powder
0.5teaspoonchipotle chili powder
0.5teaspoononion powder
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with foil and spray with cooking spray.
Set up three dredging stations: flour mixture, beaten eggs with hot sauce, and crushed cornflakes with oil.
Dredge chicken in flour, then dip in egg mixture, and coat with cornflakes. Arrange on baking sheet and spray with cooking spray.
Bake for 20-25 minutes until internal temperature reaches 165°F (74°C).
Make hot honey sauce by warming honey, hot sauce, butter, and spices. Drizzle over cooked chicken before serving.
Notes
For extra crunch, double coat the chicken with cornflakes.