Hot Honey Chicken

Ingredients

• ½ cup honey
• 1 tablespoon red-pepper flakes
• ½ teaspoon ground cayenne
• ½ teaspoon apple cider vinegar
• 4 medium boneless, skinless chicken breasts (about 8 ounces each)
• 6 cups/6 ounces cornflakes
• ⅓ cup grated Parmesan
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon smoked paprika
• Salt and pepper
• 3 tablespoons hot sauce
• 3 large eggs, beaten
• ⅓ cup all-purpose flour

Instructions

• In a small saucepan, mix together the honey, red-pepper flakes and cayenne. Heat over medium until the honey begins to lightly simmer, then remove from the heat and let infuse for 15 minutes. Strain through a fine-mesh sieve set over a small bowl, discarding the solids. Stir in the vinegar. (Hot honey will keep in an airtight container at room temperature for up to 3 months.)
• Heat oven to 425 degrees. Working with one piece of chicken at a time, place the chicken between 2 pieces of parchment paper or in a zip-top bag. Using a meat tenderizer, beat the chicken until about ½ inch thick. Repeat with remaining chicken breasts.
• Place the cornflakes, Parmesan, garlic powder, onion powder, paprika and 1 teaspoon salt in the bowl of a food processor and pulse until fine. Place the crumbs in a large shallow bowl.
• In a separate shallow bowl, mix the hot sauce with the eggs. Place the flour in a separate shallow bowl.
• Season the chicken all over with salt and pepper. Working with 1 piece of chicken at a time, dredge the chicken in the flour, then dip completely in the egg mixture. Coat in the cornflake mixture and transfer to a plate. Fit a wire rack onto a sheet tray. (Alternatively, line a sheet tray with parchment paper, if you don’t have a rack.)
• Place the chicken on the rack in an even layer and bake until the cornflakes are golden and crisp and the chicken is cooked through, about 20 minutes. Let the chicken rest on a cutting board for 5 minutes before slicing and serving with the hot honey.