Hot Honey Chicken is a delectable dish that combines the perfect balance of sweetness and spice. The crispy, cornflake-coated chicken fillets are seasoned with a blend of garlic, onion, smoked paprika, and chilli flakes, then coated in a tantalizing hot honey sauce made from honey and Frank’s Red Hot Sauce. This combination creates a flavor explosion that is both comforting and invigorating.
Ingredients:
- 600g (12) chicken mini fillets
- 110g cornflakes
- 1 egg white
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 1 tsp Italian mixed herbs
- 120g honey
- 190ml Frank’s Red Hot Sauce
- 3 sprays Fry Light Frylight
Directions:
- Start by placing your raw chicken mini fillets into a bowl. Optionally, remove the tendons by grabbing the end of the tendon with a piece of kitchen roll and sliding along with a fork to remove.
- Sprinkle over 1/4 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of garlic granules, 1/2 tsp of onion granules, 1/2 tsp of smoked paprika, 1/2 tsp of chilli flakes, and 1/2 tsp of Italian mixed herbs. Mix well.
- Crack in one egg white and add 10ml of Frank’s Red Hot Sauce. Mix together with the chicken.
- In a bag, add the cornflakes and crush into finer pieces, but keep them fairly chunky. Add to a bowl with the same seasoning as the chicken and mix together.
- One at a time, coat the chicken strips in the seasoned cornflake mixture, pressing to ensure they stick.
- Place the coated pieces in an air fryer (or oven) at 200°C for 12-14 minutes until fully cooked. You may need to cook in batches.
- While the chicken is cooking, heat 120g of honey and 180ml of Frank’s Red Hot Sauce in a saucepan until bubbling, then turn off the heat.
- Once the chicken is cooked, place each piece in the saucepan separately and toss to coat. Repeat for each strip.
- Serve and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings