Hot Honey Oven-Fried Chicken

American Entrée
1 hr. 45 min.
4 Servings
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  • 1½ lbs. Nature’s Basket boneless, skinless chicken thighs
  • 1 cup Giant Eagle 1% milkfat lowfat cultured buttermilk
  • 1 large Giant Eagle egg
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper
  • ½ tsp. cayenne
  • 2 ears fresh corn
  • 1 seedless watermelon
  • 2 cups Market District Japanese-style panko plain bread crumbs
  • Giant Eagle vegetable oil cooking spray
  • 1 (11.8 oz.) bottle Market District honey hot wing sauce


  Prep Time: 20 min. + 1 hr. marinate time • Cook Time: 25 min.

Preheat oven to 425°F. Trim and cut the chicken thighs into 2-inch cubes. Combine the buttermilk with the egg, salt, pepper, and cayenne to make the marinade. Add the chicken and let marinate for an hour or up to overnight.

Shuck and break corn into 2-inch segments. Cut the watermelon into large triangles.

Drain the chicken and coat, a piece at a time, in the bread crumbs, pressing the crumbs onto the chicken. Place on one side of a non-stick or parchment paper-lined sheet pan. Place the corn on the other side. Spray the chicken and corn with the pan spray.

Roast the chicken and corn until golden brown and cooked through,* about 25 minutes. Serve the chicken with the hot honey sauce, roasted corn, and watermelon slices.

*For food safety, cook chicken to an internal temperature of 165°F.

Approximate Nutritional Information (Per serving): Calories 830, Fat 14g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 205mg, Sodium 1680mg, Total Carbohydrate 143g, Fiber 6g, Sugars 92g, Protein 44g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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