Arsenio’s Hot Honey Cornflake Chicken
Crispy. Sweet. Spicy. Everything you want in a bite.
Crispy cornflake-crusted chicken with a sweet and spicy hot honey sauce that delivers the perfect balance of crunch and flavor.
Equipment
Ingredients
Marinade
pickle juice
80 ml
milk
60 ml
salt
3 g
black pepper
1 g
paprika
1 g
onion powder
1 g
garlic powder
1 g
chili flakes
0.5 g
Dredge
all-purpose flour
40 g
egg
2 piece
corn flakes (crushed)
120 g
Hot Honey Sauce
honey
170 g
hot sauce
60 ml
chili flakes
1 g
Instructions
Prepare the marinade
Combine pickle juice, milk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes in a bowl.
Marinate the chicken
Add chicken pieces to the marinade and let them soak for 10 minutes in the refrigerator.
Prepare the dredge station
Set up three bowls: one with flour, one with beaten eggs, and one with crushed corn flakes.
Coat the chicken
Remove chicken from marinade, dredge in flour, dip in beaten egg, then coat with crushed corn flakes.
Prepare the hot honey sauce
Mix honey, hot sauce, and chili flakes in a small bowl until well combined.
Fry the chicken
Heat oil in a pan and fry chicken pieces until golden brown and cooked through, about 6-8 minutes per side.
Rest and serve
Let chicken rest for 2 minutes, then drizzle with hot honey sauce and serve immediately.
Original recipe
Storage
Reheat in oven or air fryer to maintain crispiness. Sauce can be stored separately in refrigerator for up to 1 week
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