Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken is a bold, flavor-packed dish that combines crispy texture with sweet heat. This oven-baked recipe delivers all the crunch of fried chicken without the mess or excess oil. Coated in crushed cornflakes and parmesan cheese, each tender chicken strip bakes to golden perfection. What truly sets it apart is the hot honey drizzle—a sticky-sweet, spicy glaze made with honey, hot sauce, cayenne, chipotle chili powder, and savory seasonings. The result is a mouthwatering balance of crispy, savory, sweet, and spicy in every bite.

Perfect for weeknight dinners, game days, or casual get-togethers, this chicken is family-friendly and surprisingly easy to make. It’s also versatile—serve it with a dip, pile it on a salad, or make it the star of your favorite sandwich. With bold flavor and an irresistible coating, Baked Crunchy Hot Honey Chicken proves that baked can be just as satisfying as fried.

Why You’ll Love This Recipe

1. Baked, not fried

Get all the crunch with less oil and fewer calories.

2. Sweet and spicy glaze

The hot honey balances rich flavor with just the right kick.

3. Extra crispy coating

Crushed cornflakes create a light, airy crispiness that rivals fried chicken.

4. Easy to make

Simple ingredients and oven-baking make this recipe accessible and stress-free.

5. Versatile serving options

Great on its own, in sandwiches, wraps, or on salads.

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Ingredients

For the Chicken

• Cornflakes
• Grated parmesan cheese
• Smoked paprika
• Onion powder
• Garlic powder
• Eggs, beaten
• Hot sauce
• Chicken breast tenderloins
• Extra virgin olive oil

For the Hot Honey

• Honey
• Hot sauce
• Cayenne pepper
• Chipotle chili powder
• Garlic powder
• Onion powder
• Sea salt
• Fresh thyme, cilantro, or parsley (for garnish)

Variations

• Substitute chicken thighs or wings for tenderloins.
• Use maple syrup instead of honey for a unique flavor twist.
• Omit the cayenne for a milder version.
• Add a dash of lemon juice or vinegar to the hot honey for tang.
• Swap cornflakes for panko breadcrumbs or crushed crackers.

How to Make the Recipe

Step 1

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Crush the cornflakes finely in a food processor or by hand in a zip-top bag. Transfer to a bowl and mix in parmesan cheese, smoked paprika, onion powder, and garlic powder.

Step 3

In another bowl, whisk the eggs and hot sauce together until smooth.

Step 4

Dip each chicken tenderloin into the egg mixture, then coat thoroughly in the cornflake mixture, pressing lightly to adhere.

Step 5

Place the coated chicken on the prepared baking sheet and lightly drizzle with olive oil.

Step 6

Bake for 20–25 minutes or until golden brown and cooked through (internal temperature should be 165°F).

Step 7

Meanwhile, make the hot honey: In a small saucepan over low heat, combine honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, and onion powder. Heat until just warmed through. Season with sea salt to taste.

Step 8

Remove chicken from the oven and drizzle generously with hot honey. Garnish with fresh herbs and serve immediately.

Tips for Making the Recipe

• Use plain cornflakes without added sugar for best flavor.
• Press the coating firmly onto the chicken to help it stick.
• Don’t overcrowd the baking sheet—give space for even crisping.
• Warm the hot honey gently; overheating may cause it to become too thin.
• Adjust the spice level of the hot honey to your taste.

How to Serve

• Serve with a side of ranch or blue cheese dip.
• Add to toasted brioche buns with slaw for hot honey chicken sandwiches.
• Pair with roasted veggies or mashed potatoes for a balanced dinner.
• Slice over salads for a flavorful protein boost.
• Serve alongside cornbread or mac and cheese for a Southern-style meal.

Make Ahead and Storage

Storing Leftovers

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Keep hot honey separate for best texture.

Freezing

Freeze unbaked, coated chicken on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding extra time. Avoid freezing with sauce applied.

Reheating

Reheat chicken in a 375°F oven or air fryer until hot and crispy. Warm hot honey separately and drizzle just before serving.

FAQs

1. Can I use pre-cooked chicken?

This recipe is best with raw chicken to get the full crisp from the coating.

2. What’s the best hot sauce for this recipe?

Use your favorite! Frank’s RedHot, Cholula, or a smoky chipotle hot sauce work great.

3. How spicy is this dish?

The spice level is moderate, but you can adjust cayenne and hot sauce to taste.

4. Can I use chicken thighs instead of tenderloins?

Yes, boneless, skinless chicken thighs work well—just adjust the cooking time slightly.

5. What if I don’t have cornflakes?

Try panko breadcrumbs or crushed Ritz crackers for a different crunch.

6. Is there a dairy-free version?

Omit parmesan or use a dairy-free cheese substitute. Check that your hot sauce is dairy-free.

7. Can I air fry this recipe?

Yes, cook in a preheated air fryer at 375°F for 12–15 minutes or until crispy and cooked through.

8. Is the hot honey necessary?

It elevates the flavor, but the chicken is still delicious without it.

9. How do I know when the chicken is done?

Use a meat thermometer—internal temp should be 165°F.

10. What herbs work best for garnish?

Fresh thyme, parsley, or cilantro all pair well with the flavors.

Conclusion

Baked Crunchy Hot Honey Chicken brings big flavor and satisfying texture to your dinner table, without the hassle of frying. With its crispy cornflake coating, tender chicken, and sticky-sweet spicy glaze, this recipe strikes the perfect balance of heat and sweetness. Whether served as a main dish, in sandwiches, or over salads, it’s a versatile and crave-worthy meal that will quickly become a household favorite. Simple enough for weeknights but bold enough to impress, this chicken is proof that baked doesn’t mean boring.

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