Baked Crunchy Hot Honey Chicken Pressure Cooker Recipe
Bold and crispy chicken tenderloins coated in a crunchy cornflake crust, baked to golden perfection and drizzled with a sweet and spicy hot honey glaze.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet lined with parchment paper
- 1 Rolling pin for crushing cornflakes
- 1 Zip-top bag for cornflake crushing
- 1 Small saucepan for making hot honey glaze
Ingredients
Ingredients
- 6 cups Cornflakes go gluten free if that’s your jam
- ¼ cup Parmesan cheese grated
- 1 teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder for that garlicky punch
- 2 Eggs large, beaten
- 2 tablespoons Hot sauce more if you like heat
- 2 pounds Chicken breast tenderloins your star player
- Extra virgin olive oil for drizzling
- ½ cup Honey for glaze
- 2-3 tablespoons Hot sauce for glaze
- 1-3 teaspoons Cayenne pepper
- ¾ teaspoon Chipotle chili powder
- Sea salt to taste
- ½ teaspoon Garlic powder for glaze
- ½ teaspoon Onion powder for glaze
- Fresh herbs thyme, cilantro, or parsley for garnish
Instructions
Instructions
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Crush cornflakes in zip-top bag with rolling pin. Transfer to bowl and mix with parmesan, smoked paprika, onion powder, and garlic powder.
- In another bowl, whisk eggs and 2 tablespoons hot sauce.
- Dip each chicken tenderloin in egg mixture, then press into cornflake mixture to coat.
- Arrange coated chicken pieces on parchment-lined sheet. Drizzle olive oil over top.
- Bake 20–25 minutes, flipping halfway, until chicken is cooked through and crust is golden.
- While chicken bakes, heat honey in small pan. Stir in 2-3 tablespoons hot sauce, cayenne, chipotle, garlic and onion powder, and sea salt.
- Once chicken is out of oven, drizzle hot honey glaze over top and garnish with fresh herbs before serving.
Notes
Store leftovers in airtight container up to 3 days. Reheat in oven or air fryer to keep crust crispy. Freeze up to a month if wrapped properly.