Crispy Cornflake Chicken with Hot Honey

Ingredients

Crumb coating

4 cups gluten free cornflakes
½ cup grated parmesan
⅔ tsp smoked paprika
⅓ tsp onion powder
⅓ tsp garlic powder
1 large egg, beaten
1⅓ tbsp chilli sauce (optional)
4 chicken thighs or chicken breast (sliced length ways)
Drizzle of oil of choice

Hot honey

⅓ cup honey
1⅔ tbsp chilli oil
½ tsp paprika
⅓ tsp garlic powder
⅓ tsp onion powder
Pinch sea salt

Method

Preheat oven to 220°C. Line a baking tray with baking paper.

Add the cornflakes, parmesan, smoked paprika, onion powder, garlic powder and a pinch of salt to a food processor and blitz into fine crumbs. Alternatively place them in a zip lock bag and crush with a rolling pin.

In a bowl whisk the egg and chilli sauce (optional). Add the chicken thighs and toss to coat.

Press each thigh into the crumb mixture until fully coated. For a thicker crust, dip back into the egg and coat in crumbs again.

Place the chicken on the tray and add a drizzle of oil of choice over the top.

Bake for 20 to 25 minutes until golden and crisp.

Towards the end of the cook time, add the honey, chilli oil, paprika, garlic powder, onion powder and a pinch of salt to a small saucepan and warm gently until combined and runny.

Drizzle the hot honey over the chicken while warm.

Created in collaboration with the_healthyish_housewife_life