Introduction

Crispy Baked Hot Honey Chicken combines a crunchy cornflake crust with a spicy-sweet hot honey drizzle that will excite your taste buds. This recipe offers a deliciously easy way to enjoy flavorful, juicy chicken baked to perfection.

A white plate holds several pieces of golden-brown fried chicken with a crispy texture, coated generously in a glossy, sticky orange glaze. The chicken pieces are stacked slightly, with one piece sliced in half to show the tender white meat inside. Small green cilantro leaves are sprinkled on top and around the chicken for color contrast. To the right side of the plate is a small white bowl filled with a reddish-brown dipping sauce that has visible sesame seeds and a cilantro leaf floating on top. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Chicken Breasts (Thighs can be juicier if preferred)
1 teaspoon Salt
1 teaspoon Black Pepper
0.5 tablespoon Nonstick Cooking Spray
1 cup Flour
0.5 cup Light Brown Sugar
2 large Eggs
2 tablespoons Hot Sauce
4 cups Cornflakes
1 teaspoon Paprika
2 teaspoons Seasoning Mix (salt, chili powder, black pepper, cayenne pepper)
0.5 cup Honey
2 tablespoons Additional Hot Sauce
4 tablespoons Butter
0.25 cup Light Brown Sugar
2 tablespoons Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Mustard Powder

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Crush the cornflakes into small pieces using a food processor or by placing them in a bag and rolling with a rolling pin.
Step 3: Set up three shallow bowls: one with flour and 0.5 cup brown sugar mixed together, one with whisked eggs combined with 2 tablespoons hot sauce, and the third with the crushed cornflakes, paprika, and seasoning mix.
Step 4: Slice and tenderize the chicken breasts to an even thickness, then season both sides with salt and black pepper.
Step 5: Coat each piece of chicken in the flour mixture, dip it into the egg wash, then press into the cornflake mixture to fully coat.
Step 6: Arrange the coated chicken pieces on a baking sheet lightly sprayed with nonstick cooking spray, and spray the tops of the coated chicken lightly as well.
Step 7: Bake for 15-16 minutes until the coating is golden brown and the chicken is cooked through.
Step 8: Meanwhile, combine honey, additional hot sauce, butter, 0.25 cup light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a saucepan over low heat. Stir until melted and smooth.
Step 9: Drizzle the hot honey sauce over the baked chicken before serving.

Tips & Variations

For a gluten-free option, substitute regular flour with almond flour and use gluten-free cornflakes.
Adjust the amount of hot sauce in the egg wash and honey sauce to control the heat level.
Try smoked paprika for a deeper, smoky flavor in the breading.
Serve with creamy coleslaw or a fresh green salad for a balanced meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispiness. The hot honey sauce can be refrigerated separately and warmed before serving.

How to Serve

A white plate holds six pieces of glazed chicken tenders stacked in two layers; the bottom layer has four thick, golden brown, crispy tenders coated with a shiny, sticky orange sauce, while the top layer has two sliced tenders placed side by side, showing the white juicy inside with the same glossy orange sauce on top. Small green cilantro leaves are scattered over the chicken and plate edges. To the right side of the plate, there is a small white bowl filled with the same orange dipping sauce, garnished with sesame seeds and a small cilantro leaf. The setup rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great alternative because they tend to stay juicier and add a richer flavor. Just adjust the cooking time if needed.

How can I make this recipe vegan?

Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swap butter and honey for plant-based butter and maple syrup.

Crispy Baked Hot Honey Chicken Recipe

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★★★★★

4.9 from 63 reviews

This Crispy Baked Hot Honey Chicken recipe combines a flavorful, crunchy cornflake breading with a spicy hot honey sauce that perfectly balances heat and sweetness. Baked to golden perfection, it’s a healthier alternative to fried chicken, making it an irresistible dinner choice that’s both easy to prepare and delicious.

Author: Ella
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chicken

4 pieces Chicken Breasts (Thighs can be juicier if preferred)
1 teaspoon Salt
1 teaspoon Black Pepper
0.5 tablespoon Nonstick Cooking Spray

For the Breading

1 cup Flour (almond flour can be a gluten-free substitute)
0.5 cup Light Brown Sugar
2 large Eggs
2 tablespoons Hot Sauce
4 cups Cornflakes
1 teaspoon Paprika
2 teaspoons Seasoning Mix (salt, chili powder, black pepper, and cayenne pepper)

For the Hot Honey Sauce

0.5 cup Honey
2 tablespoons Additional Hot Sauce
4 tablespoons Butter
0.25 cup Light Brown Sugar
2 tablespoons Apple Cider Vinegar
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Mustard Powder

Instructions

Preheat Oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking crispy chicken.
Prepare Cornflakes: Crush the cornflakes into small pieces using a food processor or by placing them in a bag and rolling with a rolling pin to create a crunchy coating.
Set Up Breading Stations: Arrange three shallow bowls: one with flour and brown sugar mixed, the second with whisked eggs and hot sauce combined, and the third with the crushed cornflake mixture along with paprika and seasoning mix.
Prepare Chicken: Tenderize and slice chicken breasts to an even thickness, then season both sides with salt and pepper for enhanced flavor.
Coat Chicken: Dredge each chicken piece in the flour mixture, dip into the hot sauce-infused egg wash, then press thoroughly into the crushed cornflake mix to fully coat.
Arrange for Baking: Place coated chicken pieces on a greased baking sheet, then lightly spray with nonstick cooking spray to help achieve crispiness.
Bake Chicken: Bake in the preheated oven for 15-16 minutes until the coating is golden brown and the chicken is cooked through.
Prepare Hot Honey Sauce: While the chicken bakes, combine honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a saucepan. Warm over low heat, stirring occasionally until smooth and slightly thickened.
Serve: Drizzle the baked crispy chicken generously with the hot honey sauce just before serving for a perfect balance of heat and sweetness.

Notes

Serve with a side of creamy coleslaw for a refreshing contrast to the spicy chicken.
Almond flour can be used instead of wheat flour for a gluten-free version.
Adjust hot sauce quantities in the breading and sauce to suit your preferred spice level.
For a dairy-free sauce, substitute butter with plant-based butter or oil.
Leftover chicken can be stored refrigerated for 2-3 days and reheated in the oven to maintain crispiness.

Keywords: Crispy Baked Chicken, Hot Honey Chicken, Spicy Chicken, Baked Chicken Recipe, Cornflake Chicken, Easy Dinner Recipe