Honey-Spiced “Fried” Chicken

Bored with summer grilling? Make this oven-baked (or air fried) “fried” chicken to serve at a late summer picnic or gathering of all kinds. This chicken brings all the fun and flavor of fried chicken without the excess oil. The cornflake crust is spiced just right and bakes up golden and crispy, while the chicken stays juicy inside thanks to a buttermilk and hot honey marinade (save some hot honey to drizzle over top later!). It’s a perfect way to enjoy comfort food that everyone will rush to the table to enjoy!  

Active Prep Time: 20 mins ∙ Cook Time: 25 mins ∙ Serves: 8

INGREDIENTS

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon oregano

3/4 teaspoon salt

3/4 teaspoon pepper

1/2 teaspoon white pepper

2 large eggs

1/4 cup lowfat buttermilk

1 tablespoon hot honey

4 small boneless, skinless chicken thighs

4 small boneless, skinless chicken breasts

6 cups cornflakes

Vegetable oil spray

DIRECTIONS

In a small bowl, combine garlic powder, paprika, oregano, salt, pepper, and white pepper. Transfer 1/2 of this spice mixture to a food storage container and reserve the other 1/2 to season the cornflakes later.

In the food storage container, whisk eggs, buttermilk, and hot honey with the spices.

Toss chicken in the egg mixture, cover and refrigerate at least 30 minutes, flipping halfway through.

Meanwhile, process cornflakes into a fine breadcrumb-like consistency using a food processor or personal blender. Transfer to a wide bowl and stir in the remaining 1/2 of the spice mix.

Preheat oven to 375°F. Line a large sheet pan with parchment paper. If you have one, a sheet pan with rack is even better than parchment paper and allows air to circulate under the chicken. Simply spray the rack with vegetable oil spray to prevent sticking.

Flip chicken in the egg mixture one last time before pressing into the seasoned cornflakes to fully coat. Transfer to the prepared sheet pan and spray lightly with vegetable oil spray to help brown.

Bake 23–25 minutes, or until inserting a meat thermometer into the thickest piece registers 165° F.

Serve with additional hot honey drizzled over top, if desired.

Air Fry It!

Air fry in multiple single-layer batches at 375°F for 18–20 minutes, or until inserting a meat thermometer into the thickest piece registers 165° F.

Helpful Tips

This can also be made with only boneless chicken thighs or boneless chicken breasts but when using a mix you want to shop for an even thickness between the two types. “Perfect Portions” chicken breasts work great as they are only 5–6 ounces each, about the same size as a chicken thigh.

Calories per serving: 280 ∙ Fat: 6.5g ∙ Net Carbs: 20g ∙ Fiber: 0.5g ∙ Sugars: 4g ∙ Protein: 34g