Cooking
A coating of crushed cornflakes gives these cutlets a shaggy golden crust, ready to trap a drizzling of hot honey.
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Now, back to our regularly scheduled programming. Have you noticed that hot honey is suddenly everywhere? It’s on your ricotta toast, in your potato chips and ice cream, even in your espresso martinis. Julia Moskin wrote about how this syrupy condiment went from a drizzle on your pizza to a cultural deluge, hitting the most-searched lists right next to “chili crisp,” “pumpkin spice,” and “polycule.”
I’m here for it. I love a sweet and spicy mash-up — and I’m guessing Farideh Sadeghin does, too. Her new recipe for hot honey chicken produces thin and blissfully crunchy cutlets, made from pounded chicken breasts aggressively seasoned with garlic and onion powders. They’re then coated in crushed cornflakes, which form a shaggy golden crust after baking. A little homemade hot honey swirled on top is the decisive flourish. Substitute store-bought if you have it on hand; it’s all good. If you’re lucky enough to find yourself with leftovers, they make the best sandwiches slicked with mayo and layered on a soft, toasted bun with some crunchy romaine.
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