Hot Honey Chicken
Light
Weekend
Veggie Forward
Ingredients
- 500g chicken fillets
- 100 g cornflakes
- 15 g grated Parmesan cheese
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt to taste
- 2 eggs
- Olive oil
- 50 g honey
- A pinch of cayenne pepper to taste
- Chili to taste
- Juice of half a lemon
Instructions
Difficulty ââ
Why this recipe existsThis is a meal for people who really love chicken, no matter when…
Preheat the oven to 220°C.
Line a baking sheet with parchment paper.
In a food processor, combine the cornflakes, Parmesan, garlic, onion, and salt (all 1/2 teaspoon each); blend into breadcrumbs, then sprinkle them into a deep plate. In another plate, beat the eggs.
First, dip each cutlet in the egg, then in the dry mixture. (Repeat this process twice to ensure theyâre well coated.)
Arrange all the cutlets neatly on the parchment paper…
When everything is ready, drizzle them with olive oil and bake in the oven for 20 minutes⌠until theyâre nicely golden and crispy.
Shortly before theyâre done baking, add honey, cayenne pepper, chili, garlic, and onion (whateverâs left over from the prepared mixture) plus a pinch of salt to a skillet.
Drizzle this sauce over all the cutlets and sprinkle with parsley that youâve quickly chopped.
You can serve them simply with a bowl of salad.
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