Preheat your oven to 425°F. This initial step is important as it ensures your chicken cooks evenly and crisps up nicely. The right temperature can make all the difference in achieving that perfect golden exterior.
If your chicken breasts are large, use a sharp knife to cut them in half lengthwise. This will help them cook faster and get that crispy texture. Once you've halved them, pound each piece to about a ¼ to ⅓-inch thickness. This also helps the chicken to cook evenly.
Generously season the chicken cutlets with salt and pepper. This adds flavor to the chicken right from the start, ensuring it’s delicious through and through.
In a bowl, combine flour, brown sugar, garlic powder, smoked paprika, ½ teaspoon salt, and ½ teaspoon pepper. Mix well using a fork or whisk until everything is thoroughly combined. This mixture will provide the base for your coating.
In a separate bowl, beat the eggs and add the hot sauce. This will be your egg wash, helping the coating to stick. Make sure it’s well mixed; you want the flavors to blend.
In a third bowl, add the crushed cornflakes. Drizzle in the olive oil and use your fingers to work the oil into the cornflakes. This will give the coating an extra crunch when baked.
Now, it’s time to coat the chicken! Take one cutlet at a time, dredge it in the flour mixture, ensuring it's completely coated. Then dip it into the egg mixture, allowing any excess to drip off before moving it to the cornflake mixture. Press the cornflakes onto the chicken to help them adhere perfectly. Repeat this step for each cutlet.
Place the coated chicken cutlets on a baking pan lined with a baking rack. This allows hot air to circulate around the cutlets, ensuring they get crispy on all sides.
Bake in the preheated oven for 20 to 25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F. This is key to ensuring your chicken is fully cooked while remaining juicy inside.
While the chicken is baking, prepare the sauce. In a small saucepan, combine honey, hot sauce, unsalted butter, garlic powder, cayenne pepper, red pepper flakes, and ½ teaspoon salt. Heat over medium heat, stirring occasionally, until it simmers. Keep it warm until the chicken is ready. This sauce is what ties the dish together and adds that perfect finishing touch.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the Baked Hot Honey Chicken drizzled with the warm sauce and garnish with fresh thyme. Offer extra sauce on the side for those who like a little more heat and sweetness!
