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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
I have made this at least 4 times now. My family loves it!!
Hi Tina,
Awesome! So glad to hear this recipe has been turning out well for you, thanks for giving it a try! xxT
I haven’t made but it looks great, thinking of using spray olive oil instead of drizzling.
Thanks, Steve! Sure, that would work nicely for you! I hope you love this recipe! xx
Can I swap the cornflakes for potato chips?
Hey Olivia,
Totally, that will work nicely for you! Please let me know if you give this recipe a try! xT
Can I use Corn Chex cereal for a gluten free option?
Hey Tonya,
Sure, I bet that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
This recipe has sat in my Pinterest board for too long. I finally got around to making it tonight and it’s great! I used panko breadcrumbs since I didn’t have corn flakes. The hot sauce I used was Sriracha. Delicious! Thanks for shaking up dinner for me this weekend.
Hey Jill,
Happy Sunday! So glad to hear this recipe turned out well for you, thanks a lot for giving it a try! xx
Great recipe! I’ve made a number of times. Do you have a conversion of how much 6 cups of cornflakes translates to for pre-packaged corn flake crumbs (doesn’t need to be crushed in the food processor)? Thanks so much!
Hey Pam,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! It’s about 3 cups:) xx
100/5 stars! This is one of the BEST recipes I’ve tried in a long time. So good that I had to come write this review as I’m eating. This will be going into the rotation for sure. Sooooo delicious!
Hey Alyssa,
Happy Sunday! Thanks a bunch for trying this recipe and your feedback, love to hear it was a hit! XxT
Can you use panko instead of corn flakes for this recipe?
Hey Katelyn,
Yes, that will work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
Absolutely amazing recipe!! Definitely a keeper!!
Thanks so much, Samantha! Love to hear you enjoyed this recipe! Hope you are having a nice weekend! xT
I would give this recipe 10 ⭐️ I made it for dinner and it was a hit. The hot honey put it over the top. The next day I heated leftovers in my air fryer and made them into sandwiches topped with pickles and coleslaw. Even better!!!! So glad I tried this.
Edit to my earlier post
I used boneless skinless chicken thighs since I was making for dinner.
Hey Mary Ann,
Yay!! So glad to hear this recipe turned out well for you, thanks for making it and your comment! xx
Love, love this dish! We had it twice in one week, then had enough to freeze two more meals for my husband and I. It got better each time! Had it with sweet potato fries a couple times, and that was fun, but it’s also great with a wild rice with peas, peanuts and parsley.
Hey Denise,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
Which winter salad would you pair with this?
Hey Sheila,
I would go with one of these:
https://fett-weg.today/roasted-sweet-potato-salad/%3C/a%3E%3Cbr /> https://fett-weg.today/citrus-avocado-salad/%3C/a%3E%3Cbr /> I hope this helps! Please let me know if you have any other questions! xx
Very good!! I will definitely make this again!
Hi Sam,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Have you ever made or would you with chicken thighs??
Hi Kym,
Chicken thighs should work nicely for you, I would just pound them out a little if they are super thick. I hope you love this recipe! xx
My husband and I love this recipe! We follow it exactly and it’s perfect every time. Thank you!
Hi Jessica,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Fantastic recipe! 10/10. I followed instructions except I subbed the cornflakes for panko breadcrumbs. I make this recipe at least once a month, it’s always a hit!!
Thanks so much, Nicole! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT