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Servings: 6
Calories: 421kcal
Ingredients
For the hot honey:
- 2 tablespoons vegetable oil
- 1 tablespoon red pepper flakes
- 1 garlic cloves minced
- ½ cup honey
- ½ tablespoon apple cider vinegar
- 2 chicken breasts cut in fillets
- Salt and pepper
- 4 cups cornflakes crumbled
- ¼ cup all-purpose flour
- ¼ cup Parmesan cheese shredded
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 2 large eggs beaten
- avocado oil in spray optional
For the Salad:
- 4 cups shredded lettuce
- 1 cup cherry tomatoes sliced
- ½ cucumber sliced
- ¼ cup blue cheese crumbled
- ¼ cup Ranch dressing
Instructions
- To make the hot honey, heat the vegetable oil in a skillet over medium heat. Add the red pepper flakes and minced garlic, cooking for about two minutes until the oil turns red. Be careful not to let the garlic or red pepper burn. Turn off the heat and let the oil cool slightly. Stir in the honey and apple cider vinegar. If the mixture becomes too thick, reheat it slightly to make it easier to stir.2 tablespoons vegetable oil, 1 tablespoon red pepper flakes, 1 garlic cloves, ½ cup honey, ½ tablespoon apple cider vinegar
- Preheat the oven to 180°C (350°F) and line a baking dish with parchment paper.
- In a bowl, mix the crushed cornflakes, flour, Parmesan cheese, garlic powder, and smoked paprika. Season the chicken fillets with salt and pepper. Dip each piece into the beaten eggs, then coat it in the cornflake mixture, ensuring it’s fully covered.2 chicken breasts, Salt and pepper, 4 cups cornflakes, ¼ cup all-purpose flour, ¼ cup Parmesan cheese, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, 2 large eggs
- Place the fillets on the prepared tray and spray lightly with avocado oil. Bake for 15-20 minutes, or until golden brown and crispy.avocado oil in spray
- Remove the chicken from the oven and drizzle with the hot honey. Let it cool for a few minutes before slicing.
- To assemble the salad, layer the shredded lettuce, sliced cherry tomatoes, sliced cucumber, and crumbled blue cheese in a large bowl. Add the sliced chicken on top, and serve with Ranch dressing or your preferred dressing.4 cups shredded lettuce, 1 cup cherry tomatoes, ½ cucumber, ¼ cup blue cheese, ¼ cup Ranch dressing
Notes
- Hot Honey Timing: Be sure to cool the oil for a few minutes before adding the honey. Adding honey to oil that’s too hot can cause it to scorch, resulting in a bitter taste. Take your time to let it cool slightly for a perfectly balanced sweet-spicy sauce.
- Crispy Coating: For an extra-crunchy chicken coating, press the cornflake mixture firmly onto the chicken fillets. This ensures a thick, even layer that crisps up beautifully in the oven, creating that perfect crunch when you bite into it.
- Adjust Heat: If you’re sensitive to spice or making the dish for others with varying tastes, adjust the heat by reducing or increasing the red pepper flakes in the hot honey. For a milder version, cut the flakes in half, or for more heat, add an extra teaspoon.
- Let Chicken Rest: After baking, allow the chicken fillets to rest for 5 minutes before slicing. This step helps the chicken retain its juices, ensuring moist, tender bites in every piece, instead of drying out when cut immediately.
- Make Ahead: The hot honey can easily be made ahead of time and stored in the fridge for up to a week. Simply reheat it gently before drizzling over the chicken to save time when preparing the salad.
- Blue Cheese Swap: If you’re not a fan of blue cheese, feel free to substitute it with crumbled feta or goat cheese. These cheeses still provide a creamy texture and bold flavor that complements the sweetness of the honey and the heat from the pepper flakes.
Nutrition
Calories: 421kcal | Carbohydrates: 49g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 112mg | Sodium: 498mg | Potassium: 579mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1454IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 7mg
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