Arsenio’s Hot Honey Cornflake Chicken
Crispy. Sweet. Spicy.
Crispy cornflake-crusted chicken drizzled with a fiery-sweet hot honey sauce that delivers the perfect balance of crunch, heat, and sticky sweetness in every bite.
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)
150 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 sit for at least 30 minutes in the refrigerator.
Prepare the coating station
Set up three bowls: flour in one, beaten eggs in another, and crushed corn flakes in the third.
Coat the chicken
Remove chicken from marinade, dredge in flour, dip in egg, then press into corn flakes for full coverage.
Fry the chicken
Heat oil in a pan to 175°C and fry chicken pieces until golden brown and cooked through, about 6-8 minutes per side.
Make the hot honey sauce
Warm honey, hot sauce, and chili flakes together until combined and slightly thinned.
Serve
Drizzle hot honey sauce over crispy chicken and serve immediately.
Original recipe
Storage
Re-crisp chicken in oven rather than microwave to maintain crunch. Store sauce separately.
Notes
• Chicken thighs or breasts both work well
• Adjust chili flakes to control heat level
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