All the goodness of a crispy chicken sandwich without all the fuss. It’s baked instead of fried, slathered in hot honey sauce and topped with pickles and homemade coleslaw.
Crispy Chicken paired with creamy coleslaw and hot honey makes for a winning combination. Give it a try and let me know what you think!
I first make the coleslaw so it can sit and marinate while I prepare the rest of the food.
Add all the breading ingredients to a food processor and pulse until you get a fine crumb. Pour into a shallow bowl and get ready for dunking.
Add an egg and hot sauce to a second shallow bowl; whisk it up.
Make sure your chicken has been cut thin or pounded thin to make cutlet sizes perfect for a sandwich. Dunk the chicken in the egg mixture, then dredge in the cornflake crumb. Press the breading into the chicken making sure it’s heavily coated. You then have the option to repeat this process for extra crispy chicken.
Lay the coated chicken out on a cookie sheet lined with parchment paper. Place in a 425 degree oven for around 20 minutes and remove once the chicken has reached 165 degree internal temperature.
Then get out a heavy duty saucepan and heat up the hot honey. It doesn’t take long, you simply whisk until its hot.
Once the chicken is done, butter up some buns and throw them under the broiler. All sandwiches are better on a butter toasted bun.
Hot Honey Chicken
Ingredients
- 6 Tablespoons mayo
- 2 Teaspoons lemon juice
- Pinch of salt
- 2 Teaspoons pickle juice
- 1/2 Teaspoon garlic powder
- 2-3 heaping cups coleslaw
- 2 lbs chicken breasts cut/pounded into thin slices
- 2 eggs
- 2 Tablespoons hot sauce
- 6 cups cornflakes
- 3/4 cup parmesan cheese
- Salt & Pepper
- 1 Tablespoon paprika
- 1 Teaspoon garlic powder
- 3/4 cup honey
- 3 Tablespoons hot sauce
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat oven to 425 degrees.
- Mix up dressing, then add coleslaw and let sit.
- Line a large cookie sheet with parchment paper.
- In food processor, pulse together the cornflakes, parmesan, salt, pepper, paprika, and garlic powder until they are a fine crumb. Dump into a shallow bowl.
- In another shallow bowl, beat the eggs and hot sauce.
- Dunk the chicken in the egg mixture then coat in the cornflake mix, pressing the crumbs into the chicken. (Optional second coating)
- Place on the parchment linked cookie sheet and bake for 20 minutes or until internal temperature hits 165 degrees.
- While chicken is baking, make the hot honey sauce. In a small heavy duty saucepan mix all ingredients on medium heat until hot. No need to boil.
- When chicken is done, assemble the sandwich. Place chicken on a toasted bun and drizzle hot honey sauce. Top with coleslaw and pickles.
If you’re looking for the how-to video,
check out my Instagram reel for this recipe.
Product Links:
USA Pan Cookie Sheet
Air Fryer
Parchment Paper
Fish Spatula
