Baked Crunchy Hot Honey Chicken

Baked crunchy hot honey chicken brings a satisfying crispy bite with sweet heat that is impossible to resist. It is my go-to dish when I need something crowd-pleasing but quick and simple enough for a weeknight. The double coating creates maximum crunch, while a sticky hot honey glaze takes flavors over the top.

The first time I made this for a family movie night, it disappeared before the opening credits ended. Now I am asked for it at every birthday and game day.

Ingredients

• Chicken breast: Look for boneless skinless chicken breast that feels firm with no odor or major blemishes. Fresh chicken stays juicier when baked.
• Cornflakes: This is the secret to that shattering crunch. Use plain unsweetened cornflakes and crush them by hand for uneven crispy bits.
• Eggs: Acts as the glue to help your breading stick. Choose fresh eggs for better coating.
• All-purpose flour: Forms the base of the coating and helps crispness.
• Light brown sugar: Adds a touch of caramel sweetness to the breading. Use soft packed sugar for best results.
• Frank's hot sauce: Brings signature zing and big flavor. Use original or mild depending on your heat preference.
• Paprika: Boosts color and adds subtle smokiness. Look for fresh vibrant red paprika, ideally the Spanish variety.
• Salt and black pepper: Season every layer to bring out the best in your chicken.
• Chili powder and cayenne pepper: Dial up or down for your spice tolerance.
• Nonstick cooking spray: Ensures your breading stays put and crisps up evenly.
• Hot Honey Sauce
• Pure honey: The star ingredient. Choose high-quality honey for deeper flavor.
• More Frank's hot sauce: Binds the heat to the sweetness.
• Butter: Gives a luscious silky finish to the sauce. Use real butter for richness.
• Brown sugar: Deepens the caramel note in the glaze.
• Apple cider vinegar: Adds a gentle tang that brightens everything up.
• Mustard powder, garlic powder, onion powder: Layer in more savory flavor.

Step-by-Step Instructions

Prepare the cornflake coating:

Crush cornflakes by hand for the best texture. Place them in a large shallow dish and mix with brown sugar, paprika, chili powder and cayenne pepper.

Make the dredging station:

Set up three shallow bowls. Arrange flour in one, whisked eggs in another, and your cornflake mixture in the third.

Slice and tenderize chicken:

Cut chicken breasts in half lengthwise to create even thinner pieces. If you prefer smaller bites, cut into strips. Tenderize the smooth side lightly with a meat mallet until about half an inch thick.

Season and dry chicken:

Gently pat each chicken piece dry with paper towels. Sprinkle both sides with salt and pepper to lock in seasoning from the start.

Dredge the chicken:

First, coat each piece of chicken in the flour mixture, making sure every surface is covered. Next, dip in the egg, letting excess drip off so the breading stays crisp. Finally, press into the cornflake mixture to fully coat. You can dip and re-coat for extra crunch.

Arrange for baking:

Place the breaded chicken on a lightly greased baking sheet. For even crispier results, set a wire rack over the baking sheet and lay the pieces on the rack. Lightly spray chicken tops with nonstick spray for golden color.

Bake:

Put your tray in a preheated 425 degree oven. Bake for about fifteen minutes until the coating is deeply golden and the chicken is cooked through. Larger pieces may need a minute or two more.

Prepare the hot honey sauce:

While the chicken bakes, melt butter in a small saucepan over low heat. Stir in honey, hot sauce, brown sugar, apple cider vinegar, mustard powder, garlic powder and onion powder. Bring to a gentle boil then reduce heat to keep warm.

Serve:

Once the chicken is done, remove from the oven and immediately drizzle with hot honey sauce. Serve any leftover sauce in a bowl for dipping and watch everyone dive in.

Save

I love how the sweet heat of the honey sauce mingles with the crispy coating. My kids beg to lick every last drop of sauce from the plate and it’s the only dish that makes them forget all about ketchup.

Storage Tips

If you have leftovers, let the chicken cool completely before storing. Arrange in an airtight container with parchment between layers to keep breading crisp. Refrigerate up to three days. Reheat in the oven or air fryer to restore crunch. Never microwave as it makes the coating soggy.

Ingredient Substitutions

You can swap out cornflakes for crushed rice cereal or panko in a pinch. For a gluten-free version, choose gluten-free flour and certified gluten-free cornflakes. No Frank’s? Use your favorite tangy hot sauce or even chili garlic sauce as a twist.

Serving Suggestions

Pile these chicken strips on a platter with extra hot honey sauce on the side. Add crunchy slaw and pickles for a Southern inspired meal. Try slicing and putting in buns with lettuce for a crispy hot honey chicken sandwich.

Cultural Touch

Hot honey chicken took off in food trucks and fast casual spots for good reason. It blends classic fried chicken comfort with a punchy twist on American hot honey from Nashville hot chicken’s spicy legacy. My kids always think of this as game day food but I love serving it for gatherings year round.

Frequently Asked Questions About Recipes

→ How do I keep the chicken crust extra crispy?

Make sure to pat the chicken dry and allow any excess egg to drip off before breading. Baking on a rack ensures even air flow for crunch.

→ Can I use other types of hot sauce?

Yes, you can swap Frank’s for your favorite hot sauce to control the spice level or flavor profile.

→ What sides pair well with this dish?

Try serving with mashed potatoes, coleslaw, roasted vegetables, or fresh salad for a balanced meal.

→ Is it possible to make the coating gluten-free?

Yes, use gluten-free cornflakes and substitute gluten-free flour for the coating to accommodate dietary needs.

→ How spicy is the hot honey sauce?

The heat can be adjusted by using more or less hot sauce or cayenne pepper, making it suitable for different preferences.