Baked Crunchy Hot Honey Chicken

Crispy, cornflake-crusted chicken breasts or tenders baked until golden and drizzled with a sweet‑spicy hot honey glaze. Crunchy on the outside, juicy inside, with sticky heat in every bite.

Why You’ll Love This Recipe

• Crunchy cornflake coating baked not fried

• Balanced sweet, spicy, and savory hot honey glaze

• Juicy chicken inside with satisfying texture

• Simple pantry ingredients and easy steps

• Versatile: tenders or cutlets, meal prep, sandwiches, bowls

• Customizable spice level—from mild to fiery

• Healthier than deep frying yet just as crave-worthy

• Perfect for game-day, dinner, or sandwiched in rolls

• Can be adapted gluten‑free or dairy‑free

• Great served with greens, rice, or slaw on the side

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the coated chicken:

• 1½ lb boneless skinless chicken breasts or tenders

• ½ cup all‑purpose flour

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• 2 large eggs, whisked (optional: add a splash of hot sauce)

• 5 cups crushed cornflakes (gluten‑free if needed)

• ¼ tsp cayenne pepper (optional, for added heat)

• Olive oil or cooking spray for drizzling/on top

For the hot honey glaze:

• ½ cup honey

• 2–3 Tbsp hot sauce (adjust to heat preference)

• ¾ tsp chipotle or smoked chili powder

• ½ tsp garlic powder

• ½ tsp onion powder

• Pinch of salt

• Optional garnish: chopped fresh thyme, parsley, or cilantro

Directions

1. Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment or use a wire rack.

2. Pat chicken dry and season lightly with salt and pepper.

3. Prepare three dredging stations: seasoned flour in one bowl; beaten eggs (with hot sauce if using) in second; crushed cornflakes mixed with cayenne in third.

4. Dredge each piece: coat in flour, dip into egg, then press into cornflakes until fully coated.

5. Place coated chicken onto sheet; lightly drizzle or spray with oil to enhance browning.

6. Bake for about 15–20 minutes until coating is golden and chicken reaches 165 °F internal temperature. Flip halfway if necessary for even crisping.

7. While chicken bakes, warm honey and hot sauce with spices in a small saucepan over low heat until combined and slightly thickened.

8. Remove chicken from the oven and immediately drizzle generously with hot honey glaze.

9. Serve hot, garnished with fresh herbs if using.

Servings And Timing

• Servings: About 4

• Prep Time: 15 minutes

• Cook Time: 15–20 minutes

• Total Time: ~35 minutes

Variations

• Use chicken tenders, thighs, or cutlets instead of whole breasts

• Swap cornflakes for panko breadcrumbs or crushed tortilla chips

• Make it gluten‑free by using gluten‑free cornflakes and flour

• Adjust spice: omit cayenne or reduce hot sauce for milder taste, or double for extra heat

• Try brushing glaze on during last 5 minutes of baking instead of drizzling

• Make it vegan using thick tofu slices, vegan egg wash, and plant-based honey alternative

• Serve as sandwiches with slaw and pickles on buns

• Turn into a sheet-pan meal with roasted veggies underneath

• Mix in sesame seeds or chopped nuts to coating for extra texture

• Add lemon zest or lime juice to glaze for tangy brightness

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days

• Reheat in a 350 °F oven or air fryer for 5–8 minutes to restore crispness

• Microwave is not recommended—it softens the coating

• Glacier meal-prep friendly: chicken and glaze separately stored

FAQs

What cut of chicken works best?

Breast cutlets or tenders give even cooking and crisp coating; thighs may be juicier but need slightly longer cooking.

Can I fry instead of bake?

Yes—heat oil in a skillet to about 350°F and fry 3–4 minutes each side until golden and cooked through.

How do I make the coating extra crunchy?

Press the cornflake crumbs firmly onto the chicken and use a rack to elevate pieces for airflow during baking.

Is this recipe gluten‑free?

Yes if you use gluten-free cornflakes and substitute flour with rice or potato starch.

Can the glaze be made ahead?

Yes—prepare and store in the fridge up to 3 days. Warm gently before serving.

How spicy is hot honey glaze?

You can control heat by reducing hot sauce or cayenne pepper. Some versions are mild, others pack a spice punch.

Can I make tofu or vegan version?

Yes—use firm tofu, vegan egg substitute, and pita chips or cornflakes to coat; use maple syrup with chili flakes for glaze.

How should I serve it?

Great over rice bowls, tossed in a salad, in sandwiches with slaw, or enjoyed with dipping sauce on the side.

Why add oil to coating before baking?

A light oil drizzle helps the crust crisp evenly and browns it beautifully in the oven.

Can I freeze leftovers?

Yes—freeze cooked pieces individually in a bag for up to 1 month. Thaw in fridge and reheat in oven.

Conclusion

Baked Crunchy Hot Honey Chicken delivers irresistible crunch with a sticky, spicy-sweet glaze. It’s easy to prep, bake, and customize to your heat preference. Whether shared as a main dish, served in sandwiches, or added to bowls, this dish is crowd-pleasing comfort food with a fiery twist. Enjoy experimenting with variations and serving styles to make it your own!

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