Description
These Hot Honey Cornflake Chicken Nuggets are a crispy, spicy, and sweet treat perfect for a quick snack or meal. Coated in a flavorful cornflake crust and air-fried to golden perfection, they are tossed in a homemade hot honey sauce and served with a zesty spicy honey mayo for an irresistible combination.
Ingredients
Scale
Chicken Nuggets
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups cornflakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 2 tablespoons hot honey
Hot Honey Sauce
- ¾ cup hot honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- ½ teaspoon cayenne pepper (optional)
Spicy Honey Mayo
- ½ cup mayonnaise
- 1 tablespoon hot honey
- 1 teaspoon sriracha sauce
Garnish
- Sesame seeds, for garnish (optional)
Instructions
- Preheat Air Fryer: Preheat your air fryer to 400°F (200°C). Prepare the air fryer basket by lining it with aluminum foil or spraying it with nonstick spray to prevent sticking.
- Prepare Cornflake Coating: Crush the cornflakes into small pieces using a rolling pin or food processor. In a bowl, mix the crushed cornflakes with garlic powder, salt, and black pepper to create a flavorful crust mixture.
- Make Egg Mixture: In a separate bowl, whisk together the eggs with 2 tablespoons of hot honey, which will add a sweet heat to the chicken coating.
- Coat Chicken Pieces: Dip each piece of chicken into the egg mixture, then dredge it thoroughly in the cornflake mixture, pressing firmly to ensure an even coating that will crisp well.
- Air Fry Chicken Nuggets: Place the coated chicken pieces in a single layer in the air fryer basket, making sure they are not touching. Air fry for 12 minutes or until the nuggets are golden brown and cooked through, flipping halfway if your air fryer requires it.
- Prepare Hot Honey Sauce: While the chicken cooks, combine hot honey, soy sauce, rice vinegar, minced garlic, and optional cayenne pepper in a saucepan. Bring to a boil, then reduce heat and let it simmer for 3 minutes to blend the flavors and slightly thicken the sauce.
- Make Spicy Honey Mayo: In a small bowl, whisk together mayonnaise, 1 tablespoon hot honey, and sriracha sauce to create a creamy, spicy condiment perfect for dipping or drizzling.
- Toss and Serve: Once the chicken nuggets are done, toss them gently in the prepared hot honey sauce until evenly coated. Serve immediately topped with dollops of spicy honey mayo and a sprinkle of sesame seeds, if desired, for added texture and flavor.
Notes
- You can adjust the cayenne pepper in the sauce to control the spiciness according to your preference.
- If you don’t have an air fryer, you can bake the chicken nuggets in a preheated oven at 425°F (220°C) for 15-20 minutes, flipping halfway through.
- For extra crispiness, let the coated chicken pieces rest for 5 minutes before air frying to allow the coating to set firmly.
- Use gluten-free cornflakes to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat in the air fryer for best results.
