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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 my 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.
If there’s one recipe I was really excited to share this week, it’s this hot chicken. I know it’s not anything too out of the ordinary, but we love this recipe. My family always enjoys any kind of saucy baked chicken, but I usually do more of a buffalo-style sauce.
It’s a dinner everyone agrees on, so that makes my life easy!
Every so often, I’ll switch gears and do my version of a Nashville hot honey sauce. I’ve been making hot honey sauce for years and years, but this is my perfect sauce that came to be over trial and error.
Of course, it’s the simplest sauce, but I’ll never complain about simplicity when it comes to cooking!
Ingredients
- cornflakes
- grated parmesan cheese
- smoked paprika
- onion powder
- garlic powder
- large eggs, beaten
- tablespoons hot sauce
- chicken breast tenderloins
- extra virgin olive oil, for drizzling
HOT HONEY
- honey
- hot sauce
- cayenne pepper
- chipotle chili powder
- garlic powder
- onion powder
- sea salt
- fresh thyme, cilantro, or parsley, for serving
Details
The coating is key for this hot honey chicken recipe. Crushed cornflakes are the star, they give the chicken that perfect crunch. I’ve tested other cereals, but everyone in the family agrees cornflakes have the best taste and crunch.
I use Nature’s Path, Organic Corn Flakes Cereal, which is naturally gluten-free and non-GMO. I order online, but if you’re looking for something in-store, Whole Foods and Trader Joe’s are both good options.
And of course, you can use the box of regular ole’ cornflakes we all grew up with. Either one works, I just prefer the organic, no gluten, no sugar option.
Crunch the cornflakes up in a food processor with paprika, onion powder, and garlic powder. Then add the parmesan cheese. It may sound odd, but the cheese adds a salty flavor that melts over the chicken tenders becoming crispy as it bakes.
Next, I dredge the chicken through eggs beaten together with hot sauce, then through the crumbs mixture. For a thicker coating, I’ll take the chicken and dip it back through the eggs, and the crumbs for a 2nd time. This takes slightly longer, but the thicker coating is always delish.
Next, olive oil on the chicken to help it crisp up…then bake! I don’t do anything fancy, just bake 25 minutes and this chicken comes out perfect every time.
Totally no fuss.
Before the chicken is done, warm the honey on the stove in a small saucepan with hot sauce, cayenne, and chipotle chili powder. The chili powder adds a very subtle smokiness to the sweet, spicy, salty sauce.
You can use as little or as much of the sauce as you’d like, but I end up drizzling every last drop of the sauce over the chicken. It’s SO DELICIOUS.
Herbs, then sea salt to finish. This really is the perfect hot honey chicken. Plus, I love how easy it is to prepare.
I serve this with sweet potato fries and my fav wintery salad. Highly recommend some crispy sweet potato fries on the side. So yummmy with the spicy sauce!
For leftovers, save the rest of your chicken in an airtight container and bake the next day or heat up in the air fryer.
Looking for more recipes? Here are a few to try:
Sheet Pan Buffalo Chicken Pizza
Spinach and Artichoke Stuffed Soft Pretzels
Fried Buffalo Goat Cheese Balls
Baked Buffalo Chicken Egg Rolls with Cilantro Lime Ranch
Buffalo Cauliflower with Spicy Tahini Ranch
Lastly, if you make this Baked Crunchy Hot Honey Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Baked Crunchy Hot Honey Chicken
Servings: 6
Calories Per Serving: 403 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
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
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.2. 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.3. 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. 4. 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. 5. Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. Enjoy!
This post was originally published on January 4, 2023
This was a real winner! Loved the cornflake coating.
Hey Sarah,
Thanks so much for making this recipe, I love to hear that it was a winner! Happy Friday! xx
Made this for my hubby tonight and he loved it. I don’t eat meat so I always get nervous with how things taste, but he ABSOLUTELY thought it was delicious. I seasoned with my heart and not measurements but used same ingredients
Hey Stephanie,
Perfect!! I love to hear that this recipe was a hit, thanks so much for making it! xT
Saw this recipe in my inbox and sent it to my boyfriend telling him it was dinner! This was so delicious, and the leftovers I had at lunch were even better! I will definitely be making this again and again and again…..you get it. 😄
Hey there,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
I made this tonight and it was so good! Can’t stop thinking about it. Even my stoic British husband said how much he liked it and I usually just get an “it’s nice” whenever I cook lol. The double dredge is definitely the way to go – the coating was so crispy. As for the hot honey, I was out of cayenne and chipotle powder so I used Aleppo pepper and red chili flakes and found it tasty as well. Love this recipe and have been telling all my friends about it 🙂
Hey Kara,
Thanks so much for your kind message and making this recipe! I am so glad it was enjoyed:) Have a great Friday! xT
One of your best!!! Loved this as did my husband…. Now on our rotation!! Thanks as always
Thanks so much for making this recipe Patty! I love to hear that both you and your husband enjoyed! Happy Friday! xx
Can you post your ranch recipe? You mentioned it in your Instagram story to go with this but I can’t find it, thank you!!
Hey Lindsey,
For sure, here is the link for the ranch dressing:
https://fett-weg.today/bbq-chicken-ranch-pasta-salad/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Just made this. It was SO good. I made mine a little on the spicier side like my husband and I like and the honey was a nice touch.
Thanks so much for making this recipe Ashley, I love to hear that it was enjoyed! Happy Friday! xT
I made this recipe tonight using chicken thighs. I used Panko bread crumbs~ I only had about 2 cups and that was enough for 8 chicken thighs. I used same amount of ingredients for rest of breading & I did not blend the mixture. I also did not use any chili powders in the honey sauce, I did use hot sauce. Cooked for 45 mins on 450
The breaded chicken without the sauce was still very good for my kids and they loved it.
Their dad and I ate with the sauce and lovvvvved it!
Thank you Tieghan!!!!
Also wanted to note that it was bone-in w/ skin chicken thighs
Perfect!! Thanks for sharing!
Hey Taylor,
Amazing!! Thanks a lot for making this recipe and sharing what worked well for you, I love to hear that it was a hit! xT
Super easy to make (and customize the level of heat) and the kids loved it!
Thanks so much Liz, so glad to hear you enjoyed this recipe! Happy New Year! xT
The cornflakes linked to one sweetened with pear juice. Is this correct? Can’t wait to make this!!
Hey Donna,
I think that’s just how this specific brand sweetens their cornflakes, but any brand of cornflakes that you enjoy works well in this recipe! Please let me know if I can help in any other way! xx
Fabulous recipe! Came out just like the picture. If your family likes deep fried Korean Fried Chicken you have to try this healthier alternative. Big thumbs up.
Hey Nicole,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
Just curious about the butter
Hi Amy,
There’s no butter in this recipe:) Please let me know if I can help in any other way! xx
I am making this tonight. I see butter in the photo of ingredients but I don’t see in your recipe where to incorporate it?
Can’t wait to try this!!
Hey Sara,
So sorry, I’m not sure which photo you are seeing butter in, maybe it’s the honey? You can follow this recipe as written, no butter needed:) Please let me know if you have any other questions! xT
As a note about your “use gluten free if need be” with the corn flakes – it’s much easier to find a corn cereal like corn chex than it is gluten free corn flakes (and usually a lot cheaper too).
Thanks for the tip Emma!
What can I substitute the parmesan with?
Hi Tracy,
You can skip the parmesan if you need to:) Please let me know if you give this recipe a try, I hope it turns out well for you! xx