Introduction

Baked Crunchy Hot Honey Chicken is a flavorful and crispy dish that combines a spicy, sweet glaze with a crunchy coating. It’s perfect for a weeknight dinner and sure to satisfy those who love a little heat with their honey glaze.

Baked Crunchy Hot Honey Chicken Recipe - Recipe Image

Ingredients

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
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

Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a food processor, combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. Alternatively, crush the cornflakes in a ziplock bag using your hands or by stepping on the bag. Transfer crumbs to a shallow bowl.
Step 3: Beat the eggs in a separate bowl and mix in 2 tablespoons of hot sauce. Add the chicken tenderloins and toss to coat evenly.
Step 4: Dredge each piece of chicken in the crumb mixture, making sure it is fully coated. For extra crunch, dip the chicken back into the egg mixture and then into the crumbs a second time. Arrange the coated chicken on the prepared baking sheet and drizzle lightly with olive oil.
Step 5: Bake the chicken for 20 to 25 minutes, until golden brown and crisp all around.
Step 6: While the chicken bakes, prepare the hot honey sauce. In a small saucepan, warm together the honey, 2-3 tablespoons hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Stir until well combined and heated through.
Step 7: When the chicken is done, drizzle the warm hot honey sauce over it. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens too much, warm it briefly in the microwave before serving. Enjoy immediately!

Tips & Variations

Use gluten-free cornflakes to make this dish gluten-free without compromising crunch.
Adjust the cayenne and hot sauce quantities to control the spice level to your preference.
For extra flavor, add a squeeze of fresh lime juice to the hot honey sauce before drizzling.
Serve with a side of cooling ranch or blue cheese dressing for contrast to the heat.

Storage

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven to help retain the crispy coating, or use a toaster oven for best results. Avoid microwaving directly to prevent sogginess. The hot honey sauce can be stored separately in the fridge and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast tenderloins?

Yes, chicken thighs can be used and will add extra juiciness. Adjust the baking time slightly, checking for doneness as thighs tend to take a bit longer.

How can I make this recipe less spicy?

Reduce the amount of cayenne pepper and hot sauce in both the coating and the honey sauce, or substitute with a milder hot sauce. You can also omit the chipotle powder for less heat and smokiness.

Baked Crunchy Hot Honey Chicken Recipe

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★★★★★

4.7 from 60 reviews

This Baked Crunchy Hot Honey Chicken recipe delivers a perfect balance of spicy, sweet, and crispy flavors. Coated in a seasoned cornflake and parmesan crust, then baked to golden perfection, the chicken is finished with a fiery hot honey sauce that adds an irresistible kick. It’s an easy, flavorful dish that’s perfect for a weeknight dinner or casual entertaining.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Coating

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
sea salt, pinch

Chicken

2 large eggs, beaten
2 tablespoons hot sauce
2 pounds chicken breast tenderloins
extra virgin olive oil, for drizzling

Hot Honey Sauce

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, pinch

Garnish

fresh thyme, cilantro, or parsley, for serving

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
Make Cornflake Coating: In a food processor, combine the cornflakes, grated parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you achieve fine crumbs. Alternatively, place the cornflakes mixture in a ziplock bag and crush them using your feet or a rolling pin. Transfer the crumbs to a shallow bowl.
Prepare Chicken: In a separate bowl, beat the eggs and mix in 2 tablespoons of hot sauce. Add the chicken breast tenderloins and toss until each piece is fully coated with the egg and hot sauce mixture.
Coat Chicken with Crumbs: Dredge each chicken tenderloin into the cornflake mixture, pressing to ensure they’re well coated. For an extra crispy crust, dip them back into the egg mixture and then again into the cornflake crumbs. Arrange the coated chicken on the prepared baking sheet and drizzle lightly with extra virgin olive oil to help crispness.
Bake the Chicken: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy on all sides.
Make Hot Honey Sauce: While the chicken is baking, combine honey, 2 to 3 tablespoons of hot sauce, cayenne pepper (adjust heat level between 1 to 3 teaspoons depending on preference), chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan. Warm the sauce over medium heat, stirring occasionally until well combined and heated through. Do not boil.
Serve: Once the chicken is done, drizzle the warm hot honey sauce over each piece. Garnish with fresh thyme, cilantro, or parsley. If the sauce thickens too much before serving, warm briefly in the microwave for about 5 seconds to loosen.

Notes

For a gluten-free version, use gluten-free cornflakes.
Adjust cayenne pepper and hot sauce quantities in the sauce to make it more or less spicy based on your preference.
Be sure to drizzle olive oil on the chicken before baking to achieve maximum crispiness.
The double dredging step helps create a thicker, crunchier crust but can be skipped for a lighter coating.
Leftover sauce can be stored in the refrigerator for up to 1 week and warmed before serving.

Keywords: baked chicken, hot honey chicken, crunchy chicken, spicy chicken, healthy fried chicken alternative