Ingredients
Units
Scale
- 2 lbs. chicken thighs - with skin
- 2 cups crushed corn flakes or your favorite honey and oat cereal
- 3 eggs beaten with 2 tablespoons water
- 1 1/2 cups buttermilk
- 2 cups AP flour
- Salt and Pepper to taste
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
For the Hot Honey Syrup:
- 1/2 cup organic raw honey
- 2-3 teaspoons of your favorite hot sauce, depending on how spicy you like it
- Sprinkle of red pepper flakes
- Olive Oil
Instructions
- Begin by trimming the excess fat off your chicken thighs then rubbing each down with some Kosher salt.
- Brine your chicken thighs in buttermilk for about 2 hours or overnight.
- Preheat oven to 400 degrees F.
- In three separate shallow bowls, set up your dredging station. One bowl for the crushed cornflakes, a second bowl for the egg wash and a third bowl for the flour whisked with the spices listed above.
- Dredge your thighs in the flour first, then egg wash and finally the crushed flakes.
- Drizzle the thighs with olive oil before baking in the oven. Bake for 35-40 minutes or until the thighs are golden and the juices run clear.
For the Hot Honey Syrup:
- In a small saucepan, gently heat the honey, hot sauce and chili flakes. Whisk until the hot sauce and honey are blended together. Serve over the chicken thighs and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6
