Sheet Pan Hot Honey Chicken
I am obsessed with Half Baked Harvest . Her recipes are insane and this one is no joke. This sheet pan oven fried hot honey chicken is one of my favorite recipes. I altered the dish and the hot sauce so it’s a little more similar to a hot sauce I picked up when I was in Nashville, but either way it’s absolutely delicious! Scroll down for my play on her delicious recipe.
Half Baked Harvest’s original recipe is here: Oven Fried Southern Hot Honey Chicken
Scroll to the bottom for the printable recipe card!
Sheet Pan Hot Honey Chicken
Ingredients for Chicken
2 pounds boneless chicken breasts or thighs (skin off)
1 cup buttermilk
2 teaspoons kosher salt
5 cups finely crushed corn flakes
3 tablespoons flour
2 tablespoons chopped fresh thyme
Extra virgin olive oil, for brushing
INGREDIENTS FOR HOT HONEY SAUCE
1/2 cup unsalted clarified butter
2 tablespoons honey
1 teaspoon brown sugar
2 teaspoons cayenne pepper (Use 1/2 tsp if you don’t like heat)
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
INSTRUCTIONS
1. Add the chicken to a gallon size ziplock bag or a shallow baking dish. Add buttermilk and 1 1/2 tsp Kosher salt and coat to cover the chicken. Cover and refrigerate at least 1 hour or overnight.
2. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
3. In a medium sized bowl, add crushed corn flakes, wheat flour, thyme, and 1/2 tsp of salt. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the cornflake crumb mixture, pressing gently to adhere. Place on the prepared baking sheet and repeat with all the chicken.
5. Lightly dab the chicken with olive oil and sprinkle with more Kosher salt. Transfer to oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. It should be at least 165 degrees F in the center.
6. To make the hot honey, melt together the butter, brown sugar, honey, cayenne, chili powder, paprika, garlic powder, salt, and black pepper.
7. Brush or drizzle the chicken generously with hot honey once cooked and serve immediately!
Recipe was modified from Half Baked Harvest’s Oven Fried Hot Honey Chicken Recipe
Sheet Pan Hot Honey Chicken
Ingredients:
- 2 pounds boneless chicken breasts or thighs (you can use skin on or off)
- 1 cup buttermilk
- 2 teaspoons kosher salt
- 4 cups finely crushed corn flakes
- 3 tablespoons whole wheat flour
- 1 1/2 tablespoons chopped fresh thyme
- Extra virgin olive oil, for brushing
- 1/2 cup unsalted clarified butter
- 2 tablespoons honey
- 1 teaspoon brown sugar
- 2 teaspoons cayenne pepper (Use 1/2 tsp if you don’t like heat)
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions:
- Add the chicken to a gallon size ziplock bag or a shallow baking dish. Add buttermilk and 1 1/2 tsp Kosher salt and coat to cover the chicken. Cover and refrigerate at least 1 hour or overnight.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- In a medium sized bowl, add crushed corn flakes, wheat flour, thyme, and 1/2 tsp of salt. Stir to combine.
- Remove each piece of chicken from the buttermilk, and dredge through the cornflake crumb mixture, pressing gently to adhere. Place on the prepared baking sheet and repeat with all the chicken.
- Lightly dab the chicken with olive oil and sprinkle with more Kosher salt. Transfer to oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. It should be at least 165 degrees F in the center.
- To make the hot honey, melt together the butter, brown sugar, honey, cayenne, chili powder, paprika, garlic powder, salt, and black pepper.
- Brush or drizzle the chicken generously with hot honey once cooked and serve immediately!
