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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’ve made this recipe a dozen times for various friends and it always receives rave reviews. I don’t double bread the chicken And I use Valentina and Tabasco in the honey sauce—yum!
Hey Jeanene,
Wonderful! Love to hear this recipe always turns out nicely for you, thanks for making it so often!
I rated this one star and that’s all you need to know. PS don’t buy thin chicken PSS don’t dip it twice with thin chicken or else the breading will be thicker than the chicken and you will be eating basically hard cornflakes cause it truly does make a thick layer. One thing I did learn is that I really liked breading with cornflakes better than breadcrumbs. I don’t know. Don’t judge it to much based off my stars because everybody has different taste buds, but personally I did not like the sauce either . I’m not sure if it’s because in my household we’re Spanish and African American and use a lot of seasoning but i honestly felt like it was bland as well . Won’t be making again but thank you for putting me onto breading with cornflakes !
Can’t wait to try it this weekend! Can you use chicken drumsticks?
Thanks so much, Alaina! Sure, you would just need to adjust your cook time. I hope you love this recipe!
This is a never-fail recipe in our house! Directions are so easy to follow and it tastes amazing every time. I add hot ranch seasoning into the sauce and breading mixture too. Delicious every time!
Hey Christine,
Fantastic! I’m so glad to hear this recipe always turns out well for you!
Thanks for making it so often and your comment! Have a great week ahead!
This is almost a weekly staple for our family. Tastes amazing. So easy to make. I definitely use more hot sauce in the eggs and I double the hot honey sauce because we’re sauce people.
Also makes great leftovers! I like to cut the chicken up and throw it in a Caesar salad the next day for lunch!
Hey Laney,
So kind of you to making this recipe so often and leave feedback, glad to hear it is always a hit! Have the best day!
So easy to make and delicious! I’ll be adding this dinner to my rotation.
Hey Julie,
Happy Monday! Thanks a bunch for giving this recipe a try and your comment, so glad to hear it was a hit!
This is a staple in our house! Super quick and easy to follow. Delicious and reheats well if you have leftovers!
Hey Bell,
Amazing! So glad to hear this recipe is always enjoyed by your family, I appreciate you making it so often!
Have a great week!
I made this after reading the comments and made a few changes. The chicken turned out crispy, juicy, and flavorful- even with no sauce. May use that hot honey sauce on the side for dipping.
1. I marinated the tenderloins in ranch dressing for about 30 minutes before dipping in the egg mixture
2. I nearly doubled the amount of hot sauce I mixed with the eggs
3. I also nearly doubled the amount of spices I put in the cornflake mixture
4. I refrigerated the coated chicken for about 10 minutes before baking
I made them in a big batch to freeze some and then reheat in the air fryer -will see how they hold up!
Hey Staci, Happy Friday! I’m so glad to hear you loved the recipe, thanks so much for making it! xT
Hi! Can you air fry these? And on what temp if so!
Hi Marissa! I don’t use an air fryer so I can’t say for sure! I would imagine that should work just fine! 🙂 xT
Made as directed and it looked good but tasted like crunchy hot honey cardboard. The chicken needs marinating in buttermilk or something or just needs fried. So disappointing. I expect more from HBH.
Hi Danielle! I am so sorry you didn’t enjoy this chicken, I really appreciate the feedback! Let me know if there’s anything I can do to help! xT
This was such a hit for my three sons and husband (and myself)! My sister had tried it and shared with me. So glad she did! This is a keeper!
Thank you Julie! I’m so glad you loved this hot honey chicken recipe! Makes me so happy to hear that! 🙂 xT
Let me just say, the chicken is incredible on its own! I’ve even used it to make some seriously delicious chicken strips. I’m also loving the flavor of the hot honey—such a great kick!
Quick question: do you have any tips for keeping the honey at a thinner consistency? It tends to thicken up almost immediately after I take it off the heat.
Hi Mena! So happy to hear you’re loving the chicken—and using it for chicken strips is genius! And I totally agree, that hot honey kick is everythinggg! To avoid the honey getting thick I would just keep it in a warm pan on the stove until ready to serve! If you’re reheating it I would just pop it in the microwave or on the stove to reheat! xT
A household favorite. Making it tonight for my mom! Can’t wait for her to try it.
Thank you SO much! So glad you loved this recipe, I hope your mom loves it too! 🙂 xT
This recipe is amazing 👏 we make it all the time.
Hey Iesha,
Awesome!! So glad to hear this recipe turned out nicely for you, thanks for making it! Have the best weekend!
One of our fave recipes! I use chicken thighs instead of tenders and serve it with loaded mashed potato casserole.
Hey Holly,
Amazing! Love to hear this recipe is always enjoyed, thanks for making it so often!
Ladies – I should’ve known better, this looks pretty but it tastes terrible. I followed the recipe exactly, one double dredge and one regular. The double tasted soggy, the coating doesn’t stick well after (other chefs recommend putting in the fridge, maybe try it), then the flavor is too bland. I liked the corn flake texture, but the taste on the chicken is bland even with the spices and hot honey. Not a fan. Maybe try Bobby from Flav City’s chicken tenders instead.
Hi Brenda,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed.
I’ve made this & it is delicious.
Not sure why this didn’t work for you. It is delicious, have made it several times and everyone loves it. It has a ton of flavor.