Baked Crunchy Hot Honey Chicken – a family favorite loved by everyone! Simple cornflake-crusted chicken baked up on a sheet pan until crispy and delicious. A double coat of crumbs is the secret. But the sauce…well it’s even more special. Sweet honey with the perfect combination of spices and sea salt. A delicious weeknight dinner to serve up to family and friends.
Why You’ll Love this Recipe:
Weeknight dinners get a delightful upgrade with this Baked Crunchy Hot Honey Chicken that strikes the perfect balance between crispy and sweet. The golden-brown coating crackles with each bite, promising a flavor explosion. Honey drizzled over perfectly seasoned chicken creates a mouthwatering glaze that elevates the entire dish. Tender meat meets a crunchy exterior, making every forkful irresistible. You’ll appreciate how simple ingredients combine to create something extraordinary. The aroma alone will draw everyone to the kitchen, eager to taste this delectable meal.
Ingredients:
Chicken:
- 6 cups cornflakes (use gluten free, if needed)
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- extra virgin olive oil, for drizzling
Hot Honey:
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- sea salt
- fresh thyme, cilantro, or parsley, for serving
Instructions:
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a Ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
- Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
- Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
- Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
Pro Tips:
- Double-coat chicken in egg wash and crumbs for an extra crunchy exterior that’ll make every bite satisfying.
- Drizzle olive oil lightly to help the coating brown evenly without scorching the cornflake crust.
- Reheat sauce briefly in microwave if it thickens, ensuring a smooth, pourable drizzle over the chicken.
- Use fresh herbs like parsley or chives for a bright, fresh finish that cuts through the rich, spicy honey sauce.
- Pulse cornflakes in food processor or crush in sealed bag to create fine, uniform crumbs for maximum coating coverage.
Hot Honey Chicken Variations:
- Gluten-Free Crunch Chicken: Replace cornflakes with crushed gluten-free rice crackers or almond flour for a celiac-friendly version. Keep spices and cooking method identical.
- Spicy Mediterranean Chicken: Swap hot sauce with harissa paste and use za’atar spice blend instead of paprika. Drizzle with olive oil and serve with tzatziki sauce.
- Herb-Infused Coating Chicken: Replace cornflakes with panko breadcrumbs mixed with dried thyme, rosemary, and parsley. Use buttermilk instead of eggs for extra tenderness and tangy flavor.
- Air Fryer Lean Protein Option: Transfer entire recipe to air fryer at 375°F for 12-15 minutes. Reduce olive oil to minimal spray for lower-fat preparation while maintaining crispy texture.
Serving Suggestions:
- Spicy Game Night Companion: Serve alongside crispy sweet potato wedges or loaded nachos for a crowd-pleasing spread that elevates your chicken to party food status.
- Zesty Brunch Twist: Nestle the hot honey chicken atop fluffy waffles or buttermilk biscuits, drizzling extra sauce for a decadent morning meal that packs flavor punch.
- Fresh Salad Balance: Slice chicken and scatter over mixed greens with cucumber, avocado, and a light ranch or blue cheese dressing to create a lighter, refreshing meal option.
- Dipping Delight: Create a quick dipping station with ranch, blue cheese, or extra hot honey sauce on the side for guests who love customizing their chicken experience.
Storage:
- Store leftover chicken in an airtight container for up to 3-4 days. Cool completely before sealing to prevent soggy coating.
- Wrap individual pieces in plastic wrap, place in freezer-safe bag, and store for 2-3 months. Avoid freezing with sauce to maintain crispiness.
- Preheat to 350°F, place chicken on baking sheet, and warm for 10-12 minutes until heated through. Drizzle fresh hot honey sauce before serving to restore moisture.
- Heat in 30-second intervals, checking to prevent overcooking. Add a sprinkle of water to maintain crunchiness and prevent dryness.
FAQs:
Why use cornflakes for the coating?
Cornflakes provide a super crispy texture and create a golden, crunchy exterior that’s way more exciting than traditional breadcrumbs. They help the chicken get that perfect crackly bite without deep frying.
Can I adjust the spice level?
Absolutely! You can control the heat by reducing or increasing the amount of hot sauce in both the egg mixture and the final sauce. Start with less and add more to match your personal spice tolerance.
How do I ensure the chicken stays juicy?
The key is not to overcook. Bake until the chicken reaches 165°F internal temperature, which usually takes 20-25 minutes. The egg coating and quick baking time help lock in moisture and prevent drying out.
More Recipe Suggestions:
Hot Honey Air Fryer Chicken Tenders
Hot Honey Baked Chicken Breasts
Sweet and Spicy Honey Glazed Chicken
Baked Crunchy Hot Honey Chicken
Equipment
Ingredients
Chicken:
- 6 cups cornflakes use gluten free, if needed
- 1/4 cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- extra virgin olive oil for drizzling
Hot Honey:
- 1/2 cup honey
- 2-3 tablespoons hot sauce
- 1-3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- sea salt
- fresh thyme cilantro, or parsley, for serving
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a Ziplock bag by stepping on them. Dump the crumbs into a shallow bowl.
- Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat.3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around.
- Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.
- Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
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