Baked Crunchy Hot Honey Chicken Pressure Cooker Style
This spicy-sweet chicken recipe uses the power of the pressure cooker for juicy tenderness and finishes with a baked crunchy crust and hot honey glaze.
Equipment
- 1 Mixing bowl for egg and crumb mixtures
- 1 Food processor to crush cornflakes
- 1 Baking sheet lined with parchment paper
- 1 Saucepan to heat glaze
Ingredients
Main Ingredients
- 6 cups Cornflakes gluten free if needed, crushed
- ¼ cup Parmesan cheese grated
- 1 teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 2 Eggs large, beaten
- 2 tablespoons Hot sauce for egg mixture
- 2 pounds Chicken breast tenderloins
- Extra virgin olive oil for drizzling
- ½ cup Honey warmed
- 2-3 tablespoons Hot sauce for glaze
- 1-3 teaspoons Cayenne pepper for glaze
- ¾ teaspoon Chipotle chili powder
- ½ teaspoon Garlic powder for glaze
- ½ teaspoon Onion powder for glaze
- Sea salt to taste
- Fresh thyme, cilantro or parsley for serving
Instructions
Instructions
- Preheat the oven to 425° F (220 C). Line a baking sheet with parchment paper.
- Pulse cornflakes, parmesan, smoked paprika, onion powder, and garlic powder in a food processor until fine crumbs form. Pour into a shallow bowl.
- In a separate bowl, beat eggs with hot sauce and add chicken, tossing to coat.
- Dredge the chicken coated in egg through the cornflake crumbs. For a thicker coating, repeat egg and crumb dip.
- Arrange coated chicken on the baking sheet. Drizzle lightly with olive oil.
- Bake in the oven for 20–25 minutes, flipping halfway, until golden and crispy.
- While baking, heat honey over low heat until thin. Stir in hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt to make the glaze.
- Drizzle warm glaze over chicken before serving. Top with fresh herbs.
Notes
Freeze leftovers up to 2 months. Reheat in oven or toaster oven to keep the crunch. Great in salads or wraps too!