| Portions |
|---|
| 4 |
Ingredients
For the chicken:
- Olive oil
- 8 boneless, skinless chicken thighs
- 1 ½ teaspoons garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 eggs
- ¼ cup mayonnaise
- 1–2 teaspoons hot sauce
- 4–5 cups cornflakes, finely crushed
- ¼ cup ground Parmesan cheese
For the hot honey:
- ½ cup honey
- 3 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- Salt
Directions
- Heat your oven to 425ºF and lightly drizzle a sheet pan with oil.
- Lay out the chicken and pat dry with a piece of paper towel. In a small bowl, combine the garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper and stir well. Scatter the seasoning evenly over the chicken and set aside.
- In a shallow dish, whisk together the eggs, mayonnaise, and hot sauce. In a separate shallow dish, combine the crushed cornflakes and Parmesan cheese. Working with one piece of chicken at a time, dunk in the egg mixture then press into the cornflake mixture. Transfer to the prepared sheet pan and continue coating the chicken thighs.
- Bake the chicken until the internal temperature reaches 165ºF and the coating is golden brown, about 20 to 25 minutes.
- Meanwhile, make the hot honey by whisking together the honey, hot sauce, cayenne pepper, and garlic powder and season with salt.
- Allow the chicken to rest for 5 minutes before drizzling with hot honey and serving.