Summer Recipes: 8 Easy Cornflake Chicken Meals You’ll Crave
Baked Crunchy Hot Honey Chicken
The ultimate summer recipe that combines crispy cornflake crust with sweet & spicy honey glaze
What is Baked Crunchy Hot Honey Chicken?
Ever wondered why “hot honey” sounds like a culinary love story? 🤔 Picture this: fiery chili flakes flirting with golden honey, creating a glaze so irresistible, it’ll make you rethink every bland chicken dinner you’ve ever had. The name’s a mouthful—literally!—but trust us, it’s worth every syllable. Some say it was invented by a Texan chef who believed “the way to a person’s heart is through their stomach”. Others claim it’s what happens when breakfast cereal rebels against the milk bowl. Jokes aside, this dish is crunchy, sweet, spicy, and utterly addictive. Ready to seduce your skillet? Grab those cornflakes!
Crunch Meets Kick
Cornflakes create a shatteringly crisp crust while the hot honey glaze delivers sticky perfection.
Wallet-Friendly Magic
Feed a family of four for under $15 – half the cost of takeout chicken sandwiches!
Summer Vibes
Topped with fresh lime zest and scallions, it’s like a beach party on a plate.
How to Make This Summer Favorite
Key Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 3 cups cornflakes, crushed
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For the Hot Honey Glaze
- ½ cup honey
- 3 tbsp hot sauce
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- 1 tbsp butter
Step-by-Step Instructions
Prep the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Pat chicken breasts dry with paper towels.
Crush Cornflakes
Place cornflakes in a ziplock bag and crush with a rolling pin until coarse crumbs form. Transfer to a shallow dish and mix with paprika, garlic powder, salt, and pepper.
Dredge Chicken
Set up three stations: flour in one dish, beaten eggs in another, and cornflake mixture in a third. Dredge each chicken breast in flour, dip in egg, then coat thoroughly in cornflake mixture, pressing gently to adhere.
Bake to Perfection
Place chicken on the wire rack and bake for 18-22 minutes until cooked through (internal temp 165°F) and golden brown.
Make the Glaze
While chicken bakes, combine honey, hot sauce, vinegar, and red pepper flakes in a small saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened. Remove from heat and stir in butter.
Glaze & Serve
Brush hot honey glaze generously over baked chicken. Return to oven for 2-3 minutes to caramelize. Sprinkle with fresh parsley or green onions before serving.
What to Serve With
Refreshing Sides
- Creamy coleslaw with apple cider dressing
- Grilled corn on the cob with chili lime butter
- Cucumber and mint salad
- Sweet potato fries with garlic aioli
Summer Drinks
- Hibiscus iced tea with lemon slices
- Watermelon mint cooler
- Sparkling citrus lemonade
- Chilled rosé or light lager
Pro Tips for Success
- Crunch Secret: Crush cornflakes coarsely – too fine creates a soggy crust, too chunky won’t stick properly.
- Heat Control: Adjust spice level by using mild hot sauce or adding cayenne for extra kick.
- No Sog Zone: Always use a wire rack over your baking sheet for maximum air circulation.
- Glaze Hack: Make extra glaze for drizzling or dipping – it’s that good!
- Chicken Prep: Pound thicker breasts to even thickness for consistent cooking.
- Rest Time: Let chicken rest 5 minutes after baking for juicier results.
Storage & Reheating
- Fridge: Store leftovers in airtight container for up to 3 days
- Reheating: For best results, reheat in 375°F oven for 10-12 minutes (avoid microwave to preserve crispness)
- Freezing: Freeze before adding glaze. Place baked chicken on parchment-lined tray, freeze solid, then transfer to freezer bags. Reheat from frozen at 375°F for 20-25 minutes, then add fresh glaze
Recommended Products
These quality products will help you achieve the perfect Baked Crunchy Hot Honey Chicken:
About The Author
