Hot Honey Cornflake Baked Chicken
Ingredients
The cornflake coating
-
6
cups
cornflakes
-
1
teaspoon
paprika
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
½
teaspoon
ground black pepper
-
½
teaspoon
salt
The chicken
-
2
large
eggs
-
2
tablespoons
almond milk (or milk of choice)
-
1½-2
pounds
boneless skinless chicken thighs
The hot honey
-
½
cup
honey
-
2-3
teaspoons
hot sauce (e.g., Cholula)
Instructions
- Preheat the oven to 400°F.
- Pulse the cornflakes in a food processor until they resemble breadcrumbs and mix with the spices in a bowl.
- In a separate bowl, whisk the eggs and milk together.
- Line a baking sheet with a wire rack and spray it with cooking spray.
- Dip each chicken thigh in the egg mixture, then coat with the cornflake mixture and place on the wire rack.
- Spray the tops of the chicken thighs with cooking spray and bake for 20-25 minutes until cooked through.
- For the hot honey, microwave honey and hot sauce together for 10-15 seconds, then drizzle over the chicken or serve as a dip.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
6.6g
Total carbohydrates
49.4g
Total protein
26.3g
Sodium
20mg
Cholesterol
186mg
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