Arsenio’s Hot Honey Cornflake Chicken
Arsenio’s Hot Honey Cornflake Chicken
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
For the Marinade
- 1/3 cup pickle juice
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
For the Dredge
- 1/3 cup all-purpose flour
- 2 eggs, whisked
- 3 cups Kellogg's Corn Flakes, crushed into fine crumbs
For Frying
- 4 cups cooking oil, such as vegetable or canola, as needed for deep frying
For the Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup Frank's RedHot sauce, or more, to taste
- 1/2 teaspoon chili flakes
Instructions
- 1
Prepare the chicken: Slice the chicken breasts horizontally into thinner cutlets, then cut these cutlets into smaller, manageable 1-inch pieces suitable for frying.
⏱️ 10 min
- 2
Make the marinade: In a medium bowl, combine the pickle juice, milk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes. Whisk all the ingredients together until well combined.
⏱️ 3 min
- 3
Marinate the chicken: Add the prepared chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min
- 4
Set up the dredging station: Prepare three separate shallow bowls for the dredging process. In the first bowl, add the all-purpose flour. In the second bowl, crack and whisk the eggs. In the third bowl, pour the finely crushed Kellogg's Corn Flakes.
⏱️ 5 min
- 5
Dredge the chicken: Remove the chicken from the marinade. Take each marinated chicken piece, one by one. First, coat each piece completely in the all-purpose flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked eggs, allowing excess to drip off. Finally, coat the chicken generously with the crushed corn flakes, pressing firmly to ensure an even and thick layer. Place the dredged chicken pieces on a wire rack set over a baking sheet.
⏱️ 7 min
- 6
Fry the chicken: Heat the cooking oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place a few breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are golden brown and crispy on all sides and cooked through (internal temperature reaches 165°F / 74°C). Use tongs to turn as needed for even cooking. Once cooked, remove the chicken from the oil and place it on a clean wire rack to drain any excess oil. Repeat with the remaining chicken.
⏱️ 15 min•🌡️ 350
- 7
Prepare the hot honey sauce: While the chicken is frying, combine the honey, Frank's RedHot sauce, and chili flakes in a small saucepan. Heat the mixture on the stovetop over low heat, stirring continuously until the ingredients are well combined and slightly warmed.
⏱️ 5 min
- 8
Coat the chicken with sauce: Place the freshly fried chicken pieces into a clean large bowl. Pour the hot honey sauce over the chicken. Toss the chicken gently to ensure every piece is evenly coated with the sweet and spicy sauce.
⏱️ 2 min
- 9
Serve: The hot honey cornflake chicken is now ready to be served immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arsenio’s Hot Honey Cornflake Chicken
For the Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
For the Marinade
- 1/3 cup pickle juice
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili flakes
For the Dredge
- 1/3 cup all-purpose flour
- 2 eggs, whisked
- 3 cups Kellogg's Corn Flakes, crushed into fine crumbs
For Frying
- 4 cups cooking oil, such as vegetable or canola, as needed for deep frying
For the Hot Honey Sauce
- 1/2 cup honey
- 1/4 cup Frank's RedHot sauce, or more, to taste
- 1/2 teaspoon chili flakes
Instructions
- 1
Prepare the chicken: Slice the chicken breasts horizontally into thinner cutlets, then cut these cutlets into smaller, manageable 1-inch pieces suitable for frying.
⏱️ 10 min - 2
Make the marinade: In a medium bowl, combine the pickle juice, milk, salt, black pepper, paprika, onion powder, garlic powder, and chili flakes. Whisk all the ingredients together until well combined.
⏱️ 3 min - 3
Marinate the chicken: Add the prepared chicken pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 5 min - 4
Set up the dredging station: Prepare three separate shallow bowls for the dredging process. In the first bowl, add the all-purpose flour. In the second bowl, crack and whisk the eggs. In the third bowl, pour the finely crushed Kellogg's Corn Flakes.
⏱️ 5 min - 5
Dredge the chicken: Remove the chicken from the marinade. Take each marinated chicken piece, one by one. First, coat each piece completely in the all-purpose flour, shaking off any excess. Next, dip the flour-coated chicken into the whisked eggs, allowing excess to drip off. Finally, coat the chicken generously with the crushed corn flakes, pressing firmly to ensure an even and thick layer. Place the dredged chicken pieces on a wire rack set over a baking sheet.
⏱️ 7 min - 6
Fry the chicken: Heat the cooking oil in a large deep pot or Dutch oven over medium-high heat to 350°F (175°C). Carefully place a few breaded chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes per side, or until they are golden brown and crispy on all sides and cooked through (internal temperature reaches 165°F / 74°C). Use tongs to turn as needed for even cooking. Once cooked, remove the chicken from the oil and place it on a clean wire rack to drain any excess oil. Repeat with the remaining chicken.
⏱️ 15 min•🌡️ 350 - 7
Prepare the hot honey sauce: While the chicken is frying, combine the honey, Frank's RedHot sauce, and chili flakes in a small saucepan. Heat the mixture on the stovetop over low heat, stirring continuously until the ingredients are well combined and slightly warmed.
⏱️ 5 min - 8
Coat the chicken with sauce: Place the freshly fried chicken pieces into a clean large bowl. Pour the hot honey sauce over the chicken. Toss the chicken gently to ensure every piece is evenly coated with the sweet and spicy sauce.
⏱️ 2 min - 9
Serve: The hot honey cornflake chicken is now ready to be served immediately. Enjoy!
⏱️ 1 min