| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2.2 pounds chicken breast, thighs or drumsticks (1 kilogram)
- 1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 egg
- 1/4 cup mayonnaise
- 1/4 cup buttermilk (60 milliliters)
- 1 to 2 teaspoons hot sauce
- 5 cups cornflakes, finely crushed
- 1/4 cup honey
- 2 teaspoons hot sauce
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup apple cider vinegar (60 milliliters)
- 1 tablespoon lemon juice (15 milliliters)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or spicy honey from above)
- 1/2 teaspoon celery salt, optional
- 2 tablespoons extra-virgin olive oil (30 milliliters)
- 1/4 red onion, very thinly sliced
- 1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
- 1 carrot
- Kosher salt
- Freshly ground black pepper
Instructions
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 926 |
| Total Fat | 43 g |
| Saturated Fat | 10 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 6 g |
| Sugar | 30 g |
| Protein | 61 g |
| Cholesterol | 206 mg |
| Sodium | 1267 mg |
Reviews
Mary, you not only made this easy but it is awesome!! We didn’t do the spicy honey because I can’t do a lot of spice, but the chicken – OMG. Thank you for this. It will be a staple at our house.
WOW! This was fantastic. I used drumsticks. The honey was great – although I might use a different brand of hot sauce next time. This will now replace my previous favorite oven “fried” chicken recipe.
Easy to prepare and easy to cook yummy, must try
Chicken thighs (skin on) were excellent, very moist with a crispy outer (corn flakes) layer. The heat in any hot sauce dissipates when cooked so I would add more next time. Cole slaw dressing was tangy and the spicy honey sauce also very good. I mostly sous vide meats so was very pleased at how moist the chicken was. Good way to do ‘fried’ chicken.
Excellent! Chicken was moist and well seasoned. Subbed crushed potato chips for the cornflakes. The coating browns and crisps, but the skin doesn’t. The honey drizzle has a bit of heat with 1 tsp hot sauce.
Crispy & delicious! The mayo addition was brilliant to help the corn flakes stick! My family and enjoyed this immensely- will make again.
i made this today and loved it. every dish i’ve made of marys i have liked and this didn’t disappoint.
quick and easy and the honey sauce made the dish
quick and easy and the honey sauce made the dish
Not a review but a question: Was the chicken prepared skin-on or skinless? Thanks for the info.
Excellent meal. Didn’t make slaw but may later on. Chicken tasted great.
Not sure why the rating is so low. Very tasty and Crunchy. The spicy honey was fantastic!