Baked Crunchy Hot Honey Chicken in Your Pressure Cooker
Crispy cornflake and parmesan coated chicken baked to golden perfection and drizzled with a sweet and spicy hot honey glaze. Made quick and juicy using a pressure cooker and oven combo — the perfect comfort dinner with serious crunch.
Equipment
- 1 Mixing bowl for beating eggs and sauces
Ingredients
Main Ingredients
- 6 cups cornflakes use gluten free if needed
- ¼ cup grated parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 2 tablespoons hot sauce for egg mix
- 2 pounds chicken breast tenderloins
- extra virgin olive oil for drizzling
- ½ cup honey
- 2-3 tablespoons hot sauce for hot honey
- 1-3 teaspoons cayenne pepper
- ¾ teaspoon chipotle chili powder
- ½ teaspoon garlic powder for hot honey
- ½ teaspoon onion powder for hot honey
- sea salt to taste
- fresh thyme, cilantro, or parsley for serving
Instructions
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Crush cornflakes and mix with parmesan, paprika, onion powder, garlic powder, and pinch of salt.
- Whisk eggs and 2 tablespoons hot sauce in a bowl. Toss chicken to coat.
- Dredge chicken in cornflake mixture, coating fully. For thicker crust, dip in egg and crumbs again.
- Place coated chicken on lined baking sheet and drizzle with olive oil.
- Bake for 20–25 minutes until crispy and cooked through.
- In a saucepan, warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and salt.
- Drizzle hot honey over cooked chicken and top with fresh herbs.
Notes
Use foil to tent if chicken browns too fast. Store leftovers in fridge or freezer and reheat in oven for best crisp.