My secret weapon for extra flavourful crispness

Ingredients

• 4 pieces Chicken Breast (large, sliced horizontally into halves to make 8 chicken steaks)
• 90 g All-Purpose Flour (about 3/4 cup, for coating)
• 0.5 tsp Salt (fine sea salt, half for coating, half for sauce)
• 0.5 tsp Black Pepper (ground, for coating)
• 1 tsp Garlic Powder (0.5 tsp for coating, 0.5 tsp for sauce)
• 1 tsp Paprika (regular sweet paprika, for coating)
• 1 tsp Dried Thyme (for coating)
• 2 large Eggs (beaten, for coating)
• 5 cups Corn Flakes (crushed, about 150 g, for coating)
• 3 tbsp Vegetable Oil (neutral oil, mixed with crushed corn flakes)
• 180 ml Honey (about 1/2 cup, for hot honey sauce)
• 3 tbsp Hot Pepper Sauce (e.g., sriracha, adjust heat to taste)
• 2 tbsp Unsalted Butter (cut into pieces, for sauce)
• 0.5 tsp Smoked Paprika (for sauce)
• 0.5 tsp Cayenne Pepper (for sauce, adds heat)

Instructions

1. Slice Chicken

   Place each chicken breast on a cutting board and slice horizontally in half to create 8 even chicken steaks.

   Time: PT5M

2. Prepare Flour Coating

   In a mixing bowl combine 90 g all‑purpose flour, 0.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 1 tsp paprika, and 1 tsp dried thyme. Whisk until evenly mixed.

   Time: PT3M

3. Beat Eggs

   In a second bowl, whisk the two eggs until smooth.

   Time: PT1M

4. Crush Corn Flakes & Mix with Oil

   Place 5 cups of corn flakes in a food processor or zip‑lock bag and pulse until finely crushed (about 150 g). Transfer to a third bowl and stir in 3 tbsp vegetable oil until the flakes are lightly coated.

   Time: PT4M

5. Dredge Chicken

   One piece at a time, coat a chicken steak in the flour mixture, dip it into the beaten eggs, then press it into the oil‑moistened corn flakes, ensuring a full, even crust. Place the coated pieces on the prepared baking sheet.

   Time: PT10M

6. Arrange on Baking Sheet

   Line the baking sheet with parchment paper and space the coated chicken steaks evenly, leaving a little room between each piece.

   Time: PT2M

7. Bake Chicken

   Place the sheet in a pre‑heated oven at 200 °C (400 °F) fan‑forced. Bake for 20–25 minutes, turning once halfway through, until the chicken reaches an internal temperature of 75 °C (165 °F) and the coating is golden‑brown and crisp.

   Time: PT22M

   Temperature: 200°C

8. Make Hot Honey Sauce

   While the chicken bakes, combine 180 ml honey, 3 tbsp hot pepper sauce, 2 tbsp unsalted butter, 0.5 tsp smoked paprika, 0.5 tsp cayenne pepper, and 0.5 tsp salt in a small saucepan. Heat over medium, stirring occasionally, until the butter melts and the sauce is smooth. Remove from heat.

   Time: PT8M

   Temperature: Medium heat

9. Rest Chicken

   Remove the baked chicken from the oven and let it rest on the sheet for 2 minutes.

   Time: PT2M

10. Drizzle and Serve

    Transfer the chicken to a serving platter, drizzle generously with the hot honey sauce, and serve with extra sauce on the side and optional pickles or fresh herbs.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

90 g

Carbohydrates

48 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, boneless, skinless
• Instead of All-Purpose Flour: Whole Wheat Flour (will affect crispness)
• Instead of Salt: Kosher Salt
• Instead of Eggs: Egg substitute or aquafaba
• Instead of Corn Flakes: Panko breadcrumbs
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Honey: Maple syrup (will change flavor)
• Instead of Hot Pepper Sauce: Chili garlic sauce, Frank's RedHot
• Instead of Unsalted Butter: Margarine
• Instead of Smoked Paprika: Regular paprika
• Instead of Cayenne Pepper: Red pepper flakes

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper (optional)
• Oven
• Small Saucepan
• Spatula or Spoon
• Food Processor or Plastic Bag (optional)

Critical Steps — Do Not Skip

• Dredging the chicken with flour, egg, and corn‑flake coating
• Baking until the coating is golden and the internal temperature reaches 75 °C
• Preparing the hot honey sauce without burning the butter

Chef Tips from the Video

• For extra crunch, use a mix of corn flakes and panko breadcrumbs.
• Add a pinch of smoked paprika to the coating for a subtle smoky flavor.
• Serve with pickled red onions or a simple coleslaw to balance the heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in a 180 °C oven to retain crispness.

Freezer: Freeze baked chicken (uncoated) for up to 2 months; re‑bake from frozen, adding extra minutes. The coating may lose some crispness after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Coat the chicken and keep it covered in the fridge for up to 30 minutes before baking.
• Prepare the hot honey sauce ahead of time; reheat gently on low heat before serving.
• If using an air fryer, pre‑heat it and arrange pieces in a single layer for best crispness.

Frequently Asked Questions