Hot Honey Chicken
All the goodness of a crispy chicken sandwich without all the fuss. It’s baked instead of fried, slathered in hot honey sauce and coleslaw.
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.