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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good! I’ve made twice this week – first time as written. Second time – dinner Italian seasoning for paprika and served with pasta/red sauce. This is going in the rotation.
Hey April,
Happy Sunday!! Thanks a bunch for making this recipe and your feedback, love to hear it was enjoyed!
Great recipe!! Chicken came out juicy on the inside and crunchy on the outside. I only used 2 tsp of cayenne because I had chipotle hot sauce, and it was plenty spicy! Definitely making this again!
Hey Kelly,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! xx
These are wonderful! I was lazy and just crunched the cornflakes in a ziploc bag but I think next time I will use my processor. Even with bigger chunks of cornflakes, they were amazing. This is definitely going into the rotation of recipes! I love that the recipe was relatively quick, too. Thank you! ❤️
Hey Jessica,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! xx
Hi Tieghan! If you sub panko crumbs for the cornflakes, do you still need 6 cups? Thanks!
Hey Tracy,
Totally, that will work nicely for you! You should probably only need 3 cups:) I hope you love this recipe! xT
Will definitely try this recipe but always wonder when a recipe calls for hot sauce should I use Tabasco or Frank’s Red Hot or is there something else.
Thanks so much, Rod! I love using Frank’s Red Hot sauce. Please let me know if you have any other questions! xx
I used Raisin Bran sans raisins and panko as this is what I had. Double coated. Delish!
Thanks so much, Mimi! So glad you enjoyed this recipe, I appreciate you making it and your feedback! Have a wonderful weekend! xx
Could I use chicken thighs instead of breast ?
Hi Serena,
Sure, I would just be sure they are on the smaller side, otherwise you are going to need to increase your cook time. I hope you love this recipe! xT
Amazing. Was sceptical at first about baking because they don’t come out as crispy as I normally like. But this was absolutely delicious. Family all agreed
Hi Gloria,
Happy Sunday! I’m thrilled to hear this recipe turned out well for you, thanks a lot for making it! xx
Amazing. No fail super yummy! I made it in addition to our Easter ham. We were all thinking about the chicken the next day!
Hey Dana,
Wonderful! Thanks a bunch for making this recipe and your comment, love to hear it was a winner! xx
This looks delicious! I don’t have cornflakes, can I use Panko instead?
Thanks so much, Lisa! Sure, panko will work, you could also use potato chips! I hope you love this recipe! xx
Can I bake, refrigerate and then reheat in oven so I’m not scrambling at last minute?
Hi Dana,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you give it a try! x
So delicious! Used chicken breast cut into tender sized pieces, halved the recipe, love the spice with the sweetness, had it with a broccoli salad with apple and red onion !
Hey Elise,
Wonderful! So glad to hear this recipe turned out well for you, thanks for making it!
I can’t wait to make this! Do you think I would be successful with this recipe using drumsticks? Thanks!!
Thanks so much, Marty! I’m not sure drumsticks would be the best option here, but you could definitely give it a try. Please let me know if I can help in any other way! xx
delicious!! this was so good! chicken was crispy and juicy without all the mess of frying. served with some salad and put them on little buns to serve as sliders! so good!!!!
Hey Asa,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
Can this be done in the air fryer?
Hey Marge,
I have not tested this myself, but I don’t see why it wouldn’t work for you! I hope you love this recipe, please let me know if you give it a try! xx
Delicious. I have tried with a box of cornflake crumbs and crushed cornflakes and prefer the crushed cornflakes. I reduced the hot sauce to half and it was so good. Will be a regular meal in our house. Picture before drizzling the sauce.
Hey Sue,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT