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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://tastygenius.com/baked-crunchy-hot-honey-chicken-recipe-2/