Go Back
–+ servings
Spicy Honey Chicken

Spicy Honey Chicken

Spice up dinner with Spicy Honey Chicken, a crispy and flavorful dish that's easy to make and loved by all. Perfect for weeknights or gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 to 6 pieces bone-in, skin-on chicken thighs
  • 120 g crushed cornflakes
  • 60 g all-purpose flour
  • 2 eggs, beaten
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt and freshly ground black pepper
  • 500 g Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 120 ml liquid honey
  • 2 tbsp Dijon mustard
  • 1 to 2 tbsp hot sauce adjust to spice preference
  • 1 tbsp melted unsalted butter
  • 1 tsp smoked paprika (for the sauce)
  • ½ tsp cayenne pepper (optional) for extra heat
  • to taste fresh parsley, chopped for garnish
  • to taste lemon wedges for garnish

Equipment

  • Baking sheet
  • Small saucepan
  • Rolling pin
  • Parchment paper
  • Meat thermometer

Method
 

  1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Crush cornflakes into fine crumbs and mix them with flour, smoked paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
  3. Beat the eggs in another bowl.
  4. Dip each chicken thigh into the beaten eggs, then press firmly into the cornflake mixture, ensuring the coating sticks.
  5. Place the coated chicken on the prepared baking sheet.
  6. Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread around the chicken on the baking sheet.
  7. Bake for 25 to 30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
  8. In a small saucepan, combine honey, Dijon mustard, hot sauce, melted butter, smoked paprika, and cayenne pepper, heating gently until smooth.
  9. Brush the sauce generously over each piece of chicken and return to the oven for 5 more minutes.
  10. Garnish with fresh parsley and serve with lemon wedges.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 110mgSodium: 600mgPotassium: 600mgFiber: 6gSugar: 10gVitamin A: 200IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

For a crispier coating, make sure to pat the chicken dry before coating. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness. Feel free to substitute chicken thighs with drumsticks or use panko breadcrumbs instead of cornflakes for a different texture. For an extra layer of flavor, add a pinch of smoked sea salt to the cornflake coating.
Tried this recipe?Let us know how it was!