Baked Crunchy Hot Honey Chicken Pressure Cooker Recipe
This spicy-sweet baked chicken gets extra crunch from a crispy cornflake crust and a boost of juicy flavor straight from your pressure cooker. Finished with a hot honey glaze and fresh herbs, it's the ultimate weeknight winner.
Equipment
- 1 Mixing bowl for coating and egg wash
Ingredients
Main ingredients
- 6 cups Cornflakes gluten free if needed
- ¼ cup Parmesan cheese grated
- 1 teaspoon Smoked paprika
- ½ teaspoon Onion powder
- ½ teaspoon Garlic powder
- 2 Eggs large, beaten
- 2 tablespoons Hot sauce
- 2 pounds Chicken breast tenderloins
- Extra virgin olive oil for drizzling
- ½ cup Honey plus 2-3 tablespoon hot sauce and spices for glaze
- 1-3 teaspoons Cayenne pepper
- ¾ teaspoon Chipotle chili powder
- ½ teaspoon Garlic powder for glaze
- ½ teaspoon Onion powder for glaze
- Sea salt
- Fresh herbs thyme, cilantro, or parsley
Instructions
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a food processor, pulse cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and salt into fine crumbs. Transfer to a shallow bowl.
- In another bowl, beat the eggs and add 2 tablespoons hot sauce.
- Dip each chicken tenderloin into the egg mixture, then coat with cornflake crumbs. For thicker coating, repeat the process. Arrange on baking sheet and drizzle with olive oil.
- Bake for 20–25 minutes or until crisp and golden brown.
- Meanwhile, make the glaze by warming honey, additional hot sauce, cayenne, chipotle powder, onion powder, garlic powder, and salt in a small saucepan over low heat.
- If glaze thickens, warm for 5 seconds in the microwave.
- Drizzle warm sauce over baked chicken.
- Top with fresh herbs and serve.
Notes
Use the oven or air fryer instead of microwave to reheat while keeping the crunch. Store the glaze separately and reheat before serving leftovers.