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This Oven Fried Chicken is a slightly healthier, and much easier, take on the famous Nashville Hot Chicken. Breaded in corn flakes, oven baked, and finished with a beyond perfect sweet and spicy honey butter sauce, this is a chicken dinner that’s sure to be loved by all!
So you guys, those sentences up there above this first photo? I know, they’re so cheesy, but let me explain some things about the food blogging world that others might not tell you. There’s this thing called SEO, and then there are your Google rankings. I will not get into details about what these really mean, because if I’m being honest, I’m still trying to figure them out in full myself.
Basically, all you need to know is that there is a certain way Google would like me to write out my blog post every single day. Yes, Google ranks how I write my blog, and yes, it’s annoying. So, why do I even care what Google thinks you ask? Well, it’s simple, I really want to share my recipes with as many of you as possible. I work so hard to create new and exciting recipes day in and out, and I want anyone who might be interested in finding them to see them.
When you search in Google, it’s Google who decides what shows up front and center. And you know how you get on Google’s good side? You listen to them, and write your blog post in a very straight forward, kind of boring, and impersonal way. It’s not that cool, and that’s just the truth.
What does all this mean? Well, it just means that sometimes I have to write some cheesy things within the post to stay on Google’s good side. Google would also prefer I limit my story telling. As you might guess, I’m not going to do that. I think one of the things that makes HBH unique is my stories, and how they connect to my recipes. I don’t want to lose that just because Google says I should.
Over the years I’ve learned that you just have to be YOU, and stick to what works for YOU. So I’m listening to Google to a point, but at the same time, I’m sticking with my own personal style. It’s all about balance, right?
I certainly think so…obviously.
Alright, my ranting is now done. Let’s chat about this chicken.
You guys might not know this, but I actually find cooking chicken to be a little boring, so when I do cook with chicken, I have to make sure it’s extra flavorful and delicious. Kind of like the way I do up my salads.
When my brother, Creighton was in town last week, I knew I needed a good chicken recipe to serve him. The man loves himself some fried chicken, so I thought I would throw him a curve ball and turn one of his favorite greasy foods into a healthier recipe that he’d love all the same.
Enter this southern fried hot honey chicken.
I swear, this is just as good as fried chicken. Bold, but it’s true.
The key is to soak the chicken in a little buttermilk before breading. The buttermilk tenderizes the chicken while adding flavor at the same time. From here, you’ll bread the chicken in crushed corn flakes seasoned with herbs, and then oven bake. It’s pretty simple and straight forward.
The flavor is all in the hot honey sauce. Oh this sauce, it’s genuinely just so good.
The sauce was inspired by the famous Nashville Hot Chicken. It’s spicy, but balanced with a touch of sweetness. The classic way to add sweetness to this spicy sauce is with brown sugar, but you guys know I prefer using honey whenever I get the chance, so I made a few swaps and came out with one of my favorite sauces to date.
As soon as the chicken comes out of the oven, brush the hot honey over the warm chicken and allow it to soak into the crunchy coating. Then eat.
It. Is. SO. GOOD.
And I swear, you can’t even tell it’s not fried.
When I finally had the chicken perfected, I sent the leftovers home with my brother knowing he’d love them. Thing is, you can’t trust brothers to do anything because the chicken somehow managed to get burnt in the oven while re-heating. Either he burned it or my dad did, the stories are unclear, but either way, no one got any of this delicious chicken…well at least not the way it was intended to be eaten.
YES. Totally serious. My family everyone. I love um, but man they cannot cook.
Oh well, bottom line is that this chicken is delicious and you really need to give it a try. Today, tomorrow, this weekend, or maybe even this summer. This chicken would be perfect for warm picnics and summer parties.
Or how about all of the above?
If you make this Oven Fried Chicken and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this chicken, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!
Watch the How To Video:
Oven Fried Southern Hot Honey Chicken
Servings: 6 servings
Calories Per Serving: 651 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds boneless chicken breasts or thighs (you can use skin on or off, but I used skin off)
- 1 cup buttermilk
- 2 teaspoons kosher salt
- 3 cups finely crushed corn flakes
- 3 tablespoons whole wheat flour
- 1 tablespoon chopped fresh thyme
- extra virgin olive oil, for brushing
Hot Honey
- 6 tablespoons butter
- 2 tablespoons honey
- 2-3 teaspoons cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- kosher salt
Instructions
- 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer 5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. 5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!
Sounds good to me.
This post was originally published on May 2, 2018
I made this for a dinner party and it was SO GOOD!! One question though – i baked on foil wrapped cookie sheet and put a little canola oil on the sheet. when I tried to flip halfway through, the coating got stuck to the sheet! Any advice on how to best avoid this?
Thanks and love your blog!
HI! I recommend lining a baking sheet with parchment paper. I find it works much better than foil and nothing really sticks to the parchment. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This was excellent. Just excellent. Actually every single recipe of yours I’ve made has been excellent. Thank you for developing the most amazing and versatile recipes out there, and making me look like a star at the dinner table! My husband and girls (4 and 8) didn’t leave a crumb.
Wow that is so amazing! Thank you Kristen!
Would I be able to sub some kind of oil for the butter in the sauce?
Sure, I would use vegetable or olive oil. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Made this for dinner tonight…..5 stars all the way. Easy, quick, delicious!! Hubby loved it. Now my favorite way to do chicken in the oven. Thanks again for a winner!
Thank you Karen! I am so glad you loved this recipe!
I made this tonight and it was hands down one of the best recipes I’ve made lately. I will be making it agajn next week. However, alot of my “crust” came off when I flipped it over to be cooked on the other side. Any suggestions?
Hi Susan! It is important to let most of the buttermilk drip off before breading, so that might have been the reason the bottom feel off. That said, it’s hard to know what happened without being there. Hope this helps! Please let me know if you have other questions. Glad you love this recipe! Thanks! ?
Hi! How do you think this would hold up with bone-in chicken wings and drumsticks? Thinking of trying as a healthier/different alternative to ‘regular’ chicken wings. Thanks!
Hey! I think it should work, but just adjust the cooking time to insure the chicken is cooked through. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love love love ever single recipe!!! Keep them coming!!!????
Thank you so much Debbie!
Tonight is the third time I’ve made this chicken since you first posted ! I make it GF by omitting the flour and it comes out great. I also double the sauce because – I mean, goes without saying. That sauce is incredible !! Each time I’ve served it alongside a kale and cabbage slaw with Greek yogurt dressing, sliced red onion, avocado & mango. It’s the perfect counterpart to the hot chicken. Thanks for a wonderful recipe !!
I am so glad you loved this Megan! Thank you!
I just made this for my husband and myself for Father’s Day. I used boneless, skinless thighs. I also love corn flake crumbs for nostalgia’s sake because my mother always made oven baked chicken that was delicious, using corn flake crumbs. The recipe was simple, and the outcome was incredible. I think my husband was really taken by it, and I absolutely love the hot honey butter sauce, but he found it too spicy…..I have eaten nashville hot chicken sandwiches in a few different restaurants, but this version was just as good or even better, and loved that the sauce was something that could be put on to one’s taste…even dipped. Thank you and this will now be a staple in my cooking repertoire.
Thank you so much Karen! I am so glad you loved this!!
The chicken turned out fine, but none of the cornflakes stuck to the chicken and the majority of them got soggy, not crispy in the oven.. any suggestions?
HI! It is important to let most of the buttermilk drip off before breading, so that might have been the reason the bottom feel off. That said, it’s hard to know what happened without being there. Hope this helps! Please let me know if you have other questions. Glad you love this recipe! Thanks! ?
Will definitely give it a try Looks so delicious
Thank you! I hope you love this Omar!
would this be possible to make ahead of time?or bread a few hours ahead of baking? thanks!
HI! I recommend baking the chicken and then warming before serving. I have not tested breading and then baking. I worry the coating could become a little soggy while it sits. Please me know if you have any other questions. Hope you love this recipe. Thanks!:)
Made this last night for dinner and is was INCREDIBLE. All of the flavors worked so well together and I loved the flavor and crispiness minus all of the oil. I have a question though, would the outcome change if I used a milk alternative instead of buttermilk? What does the buttermilk add?
Thanks so much 🙂
Hey Lilly! So glad you enjoyed this recipe so much! You can use a beaten egg to coat the chicken as well or regular milk. The outcome should not be too different. Please let me know if you have any other questions. Hope you love this recipe! Thanks!
This chicken is some of, if not the, best I have ever had!!! My friend made it for a little gathering and it BLEW MY MIND. As someone who frequently gets “chicken-ed out,” the depth of flavor of this recipe stuck with me such that I cannot WAIT to make it for my loved ones! I’m also looking forward to getting your cookbook – everything on this site looks so delish! Keep doing you, because you are TALENTED and I’m so glad to benefit from it!! Thanks for an amazing recipe!
I made this for dinner tonight and it was delicious! My cornflakes didn’t stick to the chicken quite as nicely as I hoped but it still tasted wonderful even if it wasn’t quite as pretty as yours. I only used 1 tsp of cayenne pepper in the hot honey in order to tone things down a bit and it was a perfect spice level for me. Thanks 🙂