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Arsenio's Hot Honey Cornflake Chicken
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Arsenio's Hot Honey Cornflake Chicken

45 minServes 4Nutri-Score D€€
from @arsenioeats18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized pieces)Meat600 g
  • pickle juicePantry80 ml
  • milkDairy60 ml
  • saltSpices3 g
  • black pepper (ground)Spices1.5 g
  • paprikaSpices1.5 g
  • onion powderSpices1.5 g
  • garlic powderSpices1.5 g
  • chili flakes (divided between marinade and sauce)Spices1.5 g
  • all-purpose flourPantry45 g
  • eggs (beaten)Dairy2 pieces
  • corn flakes (crushed)Grains150 g
  • honeyPantry170 g
  • Frank's RedHot hot saucePantry60 ml

per serving

Nutrition

388kcal

Carbs
44 g
Proteins
36 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Baking tray
  • Saucepan
  • Tongs

step by step

Method

  1. Marinate the chicken

    • In a bowl, combine the chicken breast with the pickle juice, milk, salt, pepper, paprika, onion powder, garlic powder and chili flakes.
    • Mix well so every piece is coated, then let it sit.
    Step 1

  2. Prepare the dredge

    • Crush the corn flakes into coarse crumbs and place in a bowl.
    • Beat the eggs in a second bowl and put the flour in a third.
    Step 2

  3. Coat the chicken

    • Coat each chicken piece in the flour, then dip into the beaten egg.
    • Press the pieces into the crushed corn flakes until fully covered.
    Step 3

  4. Bake until crispy

    • Arrange the coated chicken on a baking tray.
    • Bake at 200 °C until golden and cooked through, turning halfway.
    Step 4

  5. Make the hot honey sauce

    • Warm the honey in a saucepan off the heat with the hot sauce and chili flakes.
    • Stir until smooth and let it sit.
    Step 5

  6. Sauce and toss

    • Toss the crispy chicken in the hot honey sauce until coated.
    • Serve immediately.
    Step 6
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