Crispy Baked Chicken with Brown Butter Honey Sauce
If you're craving a bucket of fried chicken but need a healthier alternative, look no further than this crispy cornflake baked chicken with brown butter honey sauce.
Prep Time15 minutesmins
Cook Time25 minutesmins
Soak Time1 dayd
Total Time1 dayd40 minutesmins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 401kcal
Ingredients
1poundchicken breastsbutterflied
1cupmilk*
1tablespoonapple cider vinegar*
1/4cupsour cream*
2cupscornflakescrushed
1/4cupall-purpose flour
1/2teaspoonsalt
1/2teaspoonpepper
1teaspoondried thyme
olive oil cooking sprayor another neutral-flavored cooking spray
Brown Butter Honey Sauce
4tablespoonsunsalted butter
1springfresh rosemary
2sprigsfresh thyme
1 1/2tablespoonshoney
1teaspoonmaple syrup
1teaspoonbrown sugar
1/4teaspoonsalt
1/4teaspoonpepper
Instructions
Crispy Baked Chicken
In a bowl, whisk together the milk, apple cider vinegar and milk. Next, add the butterflied chicken breasts to the mixture. Cover and let marinate for at least 1 hour and up to 24 hours. When you're ready to bread the chicken, preheat the oven to 425°F. Then, mix the crushed cornflakes, all-purpose flour, salt, pepper and dried thyme on a large piece of parchment paper. Next, remove a piece of chicken from the milk bath and coat all sides with the cornflake mixture. I like to press the cornflakes onto the chicken to get a thick, even coating. Repeat with the rest of the chicken breasts and then arrange on a parchment-lined baking sheet. Spray each piece of chicken generously with olive oil cooking spray.Place the chicken into the preheated oven and bake for 20-25 minutes, turning each piece of chicken over after 12 minutes. If you have a convection setting on your oven, I highly recommend using it.** It helps circulate the oil and make the chicken extra crispy. Continue to bake until the chicken is crispy and golden brown. Remove when internal temperature reaches 165°F. While the chicken is still warm, drizzle or brush each piece of chicken with the warm brown butter honey sauce. Serve chicken with mashed potatoes or your choice of side. Enjoy.
Brown Butter Honey Sauce
While the chicken is baking, prepare the brown butter sauce. In a small saucepan over medium heat. A pan with a light-colored bottom works great for this so you can monitor the color of the butter. As the butter melts add the sprigs of fresh rosemary and thyme. Continue to let the butter cook, stirring occasionally. The butter will begin to turn from yellow to a golden brown. The butter is ready when the butter beings to foam and emits a nutty aroma. This process usually takes 4-5 minutes.Remove the butter from the heat and discard the sprigs of rosemary and thyme. To the warm butter, add the honey, brown sugar, maple syrup, salt and pepper. Whisk until smooth.
Notes
* You may substitute 1.5 cups for buttermilk for the milk, sour cream, and apple cider vinegar if you have buttermilk on hand.** Try this recipe in an air fryer. Bake in a preheated air fryer set to 380 degrees for 8 minutes then flip, spray again and cook for an additional 5-8 minutes.