Hot Honey Chicken Thighs (Print View)
Crunchy chicken thighs finished with a bold hot honey glaze for a sweet and spicy flavor.
# What You'll Need:
→ Chicken Preparation
01 -
5 cups corn flakes, crushed
02 -
1 tablespoon smoked paprika
03 -
1/2 tablespoon garlic powder
04 -
1/2 tablespoon onion powder
05 -
2 teaspoons kosher salt
06 -
2 large eggs
07 -
1 cup buttermilk
08 -
1 to 2 tablespoons hot sauce
09 -
2 pounds boneless, skinless chicken thighs
→ Hot Honey Glaze
10 -
3/4 cup honey
11 -
1 1/2 tablespoons chili flakes
12 -
1 teaspoon hot sauce
13 -
1 teaspoon apple cider vinegar
# Directions:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 -
Place corn flakes in a sealed plastic bag and crush with a rolling pin until desired texture is reached.
03 -
In one bowl, combine crushed corn flakes, smoked paprika, garlic powder, onion powder, and salt. In a separate bowl, whisk together eggs, buttermilk, and hot sauce.
04 -
Dip chicken thighs into the buttermilk mixture, ensuring each piece is fully coated. Dredge each thigh in the seasoned corn flake mixture, pressing gently to adhere, and arrange in a single layer on the prepared baking sheet.
05 -
Bake for 25 minutes, or until the internal temperature of the thickest chicken thigh reaches 165°F. Allow to rest for 5 minutes before serving.
06 -
In a small saucepan over medium heat, combine honey and chili flakes and bring just to a boil. Remove from heat, then stir in hot sauce and apple cider vinegar. Let stand for 10 minutes to infuse.
07 -
Spoon the warm hot honey over the baked chicken and serve immediately.
# Notes:
01 -
For extra crispy chicken, space each piece evenly on the baking sheet and avoid overcrowding.