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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!
Would I be able to fry the chicken rather than put it in the oven?
Hi Ella,
Sure, I don’t see why that wouldn’t work for you! Let me know if you give this recipe a try, I hope you love it! xT
What temperature should I do for this in the air fryer? Thanks!
Hi Molly,
So sorry, I am honestly not sure, I have never tested this in the air fryer. I hope you love this recipe! xx
Made this tonight and oh my goodness, so amazing!! So much flavor and can’t wait for leftovers tomorrow night! I will definitely be trying more recipes!
Hi Casey,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Have a great weekend! xT
This recipe was super tasty and the sauce made it even better. We served it with petite carrots and mashed potatoes 😋
I wanted to add a photo but don’t see a place to add one.
Hi Jennifer,
Happy Friday!! So glad to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Do you pound the chicken tenders first? Mine always look like long and skinny when i buy them. Looking forward to trying this recipe- we do chicken tenders once a week and this looks like a perfect addition to our rotation.
Hi Ashley,
Unless your tenders are super thick, you do not need to pound them:) Please let me know if you have any other questions! xT
Absolutely delicious! My husband and I loved it. It’s going on our meal rotation for sure. Thanks!
Hi Pamela,
I am so glad to hear this recipe turned out well for you, thanks so much for trying it! xT
Do you have a non-spicy version of this? I was trying to search on your blog, but I couldn’t find anything.
Hi Shay,
I sure do! You could also just follow this recipe and skip the hot sauce and cayenne. I hope this helps!
https://www.halfbakedharvest.com/crunchy-maple-dijon-chicken/
https://www.halfbakedharvest.com/pretzel-honey-balsamic-chicken/
We loved this recipe! We recently bought an air fryer and wanted to try putting the chicken in there. How long would it need to be in there and at what temp? Thanks!
Hi John,
So glad you have been enjoying this recipe! Sorry, I have never tested this in the air fryer so I am not sure on the exact time and temp, but I’m sure it will work well for you! Xx
These were SO SO good!!! I would double dredge them if you want them super crispy. 100% comparable to Chili’s honey chipotle chicken crispers! Definitely keeping in the rotation. Paired great with French fries, corn, and a good ranch dressing. French fries dipped in the sauce was to die for.
Hey Nessa,
Thanks a lot for trying this recipe, I love to hear that it turned out well:) Happy Sunday! xT
These are so so so good! To get them crispier, I will try a wire rack. Should I put parchment down on the wire rack before baking, or lay them right on the wire rack?
If I was to make ahead of time, day before or morning of (for a large group) could I coat these with the egg mixture/corn flakes and refrigerate or will that change the out come?
Hi Jenn,
So glad you enjoyed this recipe!! I don’t think you need to use any parchment, I would just put the chicken directly on the wire rack. Sure, you could prep the chicken in advance and keep in the fridge! xT
I plan to make this! What specific hot sauce did you use? Thanks so much. Looks delicious and can’t wait to try!
Hi Nessa,
I like to use Frank’s Red Hot Sauce for this recipe. Please let me know if you give it a try! xT
So excited to make this!! I plan to make it in the morning and then serve it in the evening for Shabbat dinner – do you suggest only combining the sauce with the chicken once ready to serve? Thanks!
Hi Rebecca,
Yes, that will work best for you! I hope you love this recipe:) xT
Delicious and easy weeknight meal! Not great for rehearing, so eat it all at once!
Hey Chelsea,
Thanks a bunch for making this recipe and your comment! So glad to hear it turned out well for you! xT
was excited to make this recipe, but it had absolutely ZERO flavor! Followed the recipe to a T so not sure what happened, but it was super bland.
Hi Suzie,
So sorry to hear this recipe was not enjoyed, I wonder what happened as I have not received these feedback yet! Let me know how I can help! xT
That is CRAZY suzie! I have made this recipe more than 3 times now because it’s SO good and SO flavourful!!!
Loved this. I did not have corn flakes and used almond crackers instead and it came out delicious! Thank you Tieghan!
Hi Maria,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT