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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 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 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!
Details
The coating is key. 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 becoming crispy as it bakes.
Next, I dredge the chicken through eggs beaten together with hot sauce, then through the crumbs. 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 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!
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.
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!
I am making a non spicy version of this tonight for dinner. My absolute favorite direction is “Alternatively, you can crush the crumbs in a ziplock bag by stepping on them.” This makes me smile! Thanks for sharing your recipe and making it fun!
Lol thanks so much Genevieve!! I hope you love this recipe, let me know how it turns out! xx
Outstanding!! Will for sure make it again and again!
Hey Sheila,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
It was SO good! Super crunchy and tasted like it came from a restaurant.
Hey Shelby,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
Oh my goodness! I made this tonight. I double-dipped the chicken. It was SO GOOD. My family could not snarf it down fast enough. Because I was baking chicken, I also made roast little potatoes and roast broc to serve with the chicken.
This is the third recipe of yours I have made. All of them have been LIT!
Thank you, Tieghan!
Hey Kate,
Thanks so much for your kind message and making this recipe!! I’m so glad to hear that it was enjoyed by your family! Happy Friday! xT
Amazingly delicious 😋 I used Frosted Flakes instead, to give it that sweet and spicy taste. I would totally make this again! Thank you for sharing.
Hey Cristina,
Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx
I never comment on these things, but this was insanely delicious. Thanks for another great one!
Hey Robin,
Fantastic!! I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review:)
This looks so good! Quick question- can you swap the crunchy corn flakes for panko instead if I don’t have them on hand? Thanks!
Hi Megan,
Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Do you think Thighs instead of tenderloin would work with roughly the same instructions?
Hi Chris,
Totally, I would just be sure to use boneless, skinless thighs:) Let me know if you give this recipe a try, I hope you love it! xx
Delicious!! Our whole family loved this. Super simple to make. Definitely putting this in a regular rotation. Thanks for a great recipe!
Hi Sherry,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! xT
This was so good! Easy. Crispy. Perfect spice level
Hey Jessica,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
Great recipe! Although I only made the chicken part-the baking was so much easier and less messy than frying. I used Mike’s Hot Honey for the drizzle because we have some!
Hey Jennifer,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
Total hit!
Love to hear this Stephanie!! Thanks for making the recipe! xx
My kids love this recipe! Question — how do you suggest I store the leftover sauce?
Hey Melissa,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! I would keep in the fridge for up to 2 weeks. xx
The sauce was so tasty! My only problem was when I cut the chicken, the breading fell off and didn’t have much crunch to it. Any recommendations on how to ensure the breading sticks to the chicken and gives a crunch?
Hey Madison,
Thanks so much for making this recipe, so glad it was enjoyed!! Did you really press the breading onto the chicken? Also, if you have a wire rack, it’s helpful to bake the chicken on that to get that crispy texture. I hope this helps! xx
Made this today. Awesome recipe!
Thanks so much Terri!! Love to hear this!
This chicken in next level. I made it with my favourite buttermilk waffle recipe and Wow was it delicious. It has quickly become a Family favourite.
Hey Doris,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
We had this for Easter with just some broccoli and macaroni salad. It was absolutely delicious and the sauce was the key! Pressed crumbs into chicken and used a wire rack as suggested and coating did not come. Everyone loved it!
Hey Renee,
Happy Monday!!🌞 I appreciate you making this recipe and sharing your feedback, so glad to hear that it turned out well for you! xx