Hot Honey Brown Butter Chicken with Cheddar Johnny Cakes and Warm Corn Pickle Salad

Name: Hot Honey Brown Butter Chicken with Cheddar Johnny Cakes and Warm Corn Pickle Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp kosher salt; 1 tsp black pepper; 1 1/2 tsp smoked paprika; 1 tsp garlic powder; 2 tbsp vegetable oil; 5 tbsp unsalted butter; 1/4 cup plus 2 tbsp honey; 2 tbsp hot sauce; 1 tbsp apple cider vinegar; 1 cup medium-ground yellow cornmeal; 1/2 cup all-purpose flour; 2 tsp baking powder; 1/4 tsp baking soda; 1 cup buttermilk; 1 egg; 1 cup sharp cheddar cheese, grated; 2 tbsp chives; 2 cups corn kernels; 1/2 cup red onion; 2/3 cup sliced pickles; 2 tbsp pickle brine; 2 tsp Dijon mustard; 2 tbsp fresh parsley

An original American-inspired recipe featuring golden seared chicken thighs finished with a hot honey brown butter glaze, served over savory cheddar johnny cakes and paired with a warm corn, pickle, and red onion salad. It balances sweet, smoky, tangy, and creamy flavors in a comforting yet modern dish.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel of cocina)
8 g kosher salt (divided)
3 g black pepper (freshly ground)
4 g smoked paprika
3 g garlic powder (divided)
30 ml vegetable oil
70 g unsalted butter (divided)
90 ml honey
30 ml hot sauce
15 ml apple cider vinegar
150 g medium-ground yellow cornmeal (for the johnny cakes)
65 g all-purpose flour (for the johnny cakes)
8 g baking powder
2 g baking soda
240 ml buttermilk (at room temperature)
1 unit egg (beaten)
100 g sharp cheddar cheese, grated
10 g chives (chopped fino)
300 g corn kernels (fresh or congelados)
80 g red onion (sliced finas)
90 g sliced pickles (escurridos and chopped gruesos)
30 ml pickle brine
10 g Dijon mustard
8 g fresh parsley (chopped)

Nutrition facts

per serving

710 kcal

Calories

34 g

Protein

49 g

Carbs

40 g

Fat

3 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Toss the chicken thighs with 1 teaspoon kosher salt, black pepper, smoked paprika, and 1/2 teaspoon garlic powder until evenly coated.
2
2. Heat a large oven-safe skillet over medium-high heat. Add the vegetable oil and sear the chicken for 4 to 5 minutes on the first side and 2 minutes on the second side. Add 1 tablespoon butter and let it foam. Transfer the skillet to the oven and cook for 10 to 12 minutes, until the chicken is fully cooked.
3
3. While the chicken cooks, make the glaze. In a small saucepan, melt 3 tablespoons butter over medium heat until nutty and amber, 2 to 3 minutes. Stir in the honey, hot sauce, and apple cider vinegar. Cook for 1 minute, stirring, then keep warm.
4
4. For the johnny cakes, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, the remaining 1/2 teaspoon kosher salt, and the remaining 1/2 teaspoon garlic powder in a bowl.
5
5. In another bowl, whisk the buttermilk with the egg. Add the dry ingredients and mix just until combined. Fold in the grated cheddar and chives.
6
6. Heat a nonstick skillet or griddle over medium heat and melt 1 tablespoon butter. Scoop the batter into 8 cakes, using about 1/4 cup each. Cook for 2 to 3 minutes per side, until golden and cooked through. Keep warm.
7
7. In another skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the corn and cook for 3 to 4 minutes until glossy and lightly toasted. Stir in the red onion and cook 1 minute more.
8
8. Remove the corn from the heat and toss with the pickles, pickle brine, Dijon mustard, and parsley. Taste and adjust with an extra pinch of salt if needed.
9
9. Remove the chicken from the oven at 220 °C / 425 °F and return it to low heat if needed. Pour the hot honey brown butter glaze over the chicken and turn it for 1 minute to coat well.
10
10. To serve, place 2 johnny cakes on each plate, add the warm corn pickle salad, and finish with the glazed chicken on top or alongside. Serve immediately.

Chef tips

For an extra glossy finish, reserve 1 tablespoon of glaze and brush it over the chicken right before serving. The johnny cakes cook best if the batter rests for 5 minutes before hitting the pan.

Substitutions

You can use boneless chicken breast instead of thighs, reducing the oven time slightly. The cheddar can be replaced with Monterey Jack, and the parsley can be swapped for fresh dill for a more pickled flavor profile in the salad.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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