If you’re looking for a knockout chicken dinner that brings sweet heat and irresistible crunch—all without frying—say hello to Baked Crunchy Hot Honey Chicken! This crave-worthy recipe combines juicy chicken, a golden cornflake crust, and a sticky, spicy honey drizzle in one easy, oven-baked package. Prepare yourself for crispy, spicy bliss in every bite.
Why You’ll Love This Recipe
- The Crunch Factor: The secret cornflake coating crisps up into pure magic—no deep fryer or excess oil required!
- Bold Sweet-Heat: The homemade hot honey sauce drapes every bite with spicy-sweet goodness that’s entirely addictive.
- Simple & Family-Friendly: This recipe is satisfyingly easy—a perfect weeknight dinner that both kids and spice-lovers will devour.
- Crispy Leftovers: Even when reheated, the Baked Crunchy Hot Honey Chicken stays crispy (seriously!), so you can enjoy delicious leftovers.
Ingredients You’ll Need
Every component in this Baked Crunchy Hot Honey Chicken recipe pulls its weight—bringing texture, flavor, and that signature golden color. You’ll recognize most of these pantry staples, but together, they work flavor magic!
- Cornflakes: They’re not just for breakfast—these give the coating crunch, beautiful color, and hold up spectacularly in the oven.
- Grated Parmesan Cheese: Adds nutty, salty richness to the crumbs for a savory depth.
- Smoked Paprika: Infuses a whisper of smokiness and a hint of color.
- Onion Powder & Garlic Powder: Essential alliums for background warmth and savory oomph—don’t skip them!
- Large Eggs: Their job is to help the coating stick and stay sturdy.
- Hot Sauce: Brings tang, livens up the eggs, and forms the backbone of the hot honey—choose your favorite variety.
- Chicken Breast Tenderloins: By using tenderloins, you get uniformly juicy strips with perfect thickness for even baking.
- Extra Virgin Olive Oil: Just a drizzle encourages the crust’s crunch and golden edges, without deep-frying.
- Honey: Sticky, naturally sweet, and ready to balance the heat!
- Cayenne Pepper, Chipotle Chili Powder, Sea Salt: Layered spices that let you control the heat level in the hot honey glaze.
- Fresh Thyme, Cilantro, or Parsley: Herby finishing touches that add brightness and restaurant-worthy flair.
Variations
One of the greatest joys of homemade Baked Crunchy Hot Honey Chicken is how customizable it is. Feel free to riff on the flavors, heat level, or ingredients to match your mood—or what’s in your pantry!
- Spice It Up (or Down): Take total control—reduce the cayenne if you’re serving kids, or double it for serious heat-lovers.
- Gluten-Free Friendly: Simply use gluten-free cornflakes and check that your hot sauce is GF, and you’re all set.
- Swap the Protein: Try boneless thighs for extra juiciness, or use cauliflower florets for a vegetarian riff that doesn’t skimp on crunch.
- Change the Herbs: Mix fresh chives, basil, or mint into your final garnish for an extra pop of flavor.
How to Make Baked Crunchy Hot Honey Chicken
Step 1: Prep Your Pan and Oven
Start by firing up your oven to a toasty 425°F—this blazing-hot oven is the secret to a perfectly crunchy golden crust. Line a large baking sheet with parchment paper to ensure easy cleanup and zero sticking.
Step 2: Make the Savory Crunch Coating
Grab your food processor (or a large ziplock and a bit of muscle!). Add your cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a generous pinch of salt. Pulse or crush until you’ve got beautifully fine crumbs—think bread crumb size, not dust. Pour these into a shallow bowl so dredging is a breeze.
Step 3: Dip and Dredge the Chicken
Beat the eggs in a separate bowl and stir in your favorite hot sauce. Add the chicken tenderloins and toss thoroughly so every strip is well coated. Working one piece at a time, press the chicken into your cornflake crumbs, turning to coat completely. For a super-crunchy double coating, dip the chicken back in the egg and then the crumbs once more—trust me, it’s worth it! Arrange onto your prepared baking sheet as you go.
Step 4: Bake Until Golden and Crispy
Drizzle a little olive oil over your coated chicken to encourage browning and crisp edges. Slide the tray into your hot oven, bake 20–25 minutes, and let your kitchen fill with the most tantalizing aroma. The chicken should emerge juicy inside and shatteringly crisp on the outside—no greasy mess in sight!
Step 5: Whip Up the Hot Honey Sauce
Just before the chicken’s done, quickly make your signature sweet-spicy glaze. Warm the honey, hot sauce, cayenne, chipotle powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan until smooth and pourable. Let the honey bubble just a little so the spices bloom—not so much that it thickens up. Taste and adjust the spice to your liking—it’s your hot honey, after all!
Step 6: Sauce, Garnish & Serve
Drizzle the shimmering hot honey over your golden chicken, making sure each piece gets its fair share. Sprinkle generously with fresh thyme, parsley, or cilantro for a restaurant-level finishing touch. Dive in while it’s piping hot and extra crisp!
Pro Tips for Making Baked Crunchy Hot Honey Chicken
- Cornflake Crunch Upgrade: Choose plain, unsweetened cornflakes for the best flavor and crunch—sweetened cereal might brown too quickly and throw off the taste.
- Double Dip Brilliance: For ridiculously crunchy chicken, don’t skip the double-dip breading. It makes each bite extra thick and satisfying!
- Customize the Heat: Adjust the cayenne and hot sauce to match your crowd—from mild and sweet to fiery hot honey magic.
- Hot Honey Timing: Make your hot honey glaze right as the chicken comes out, so it’s warm and pourable without getting too thick or sticky.
How to Serve Baked Crunchy Hot Honey Chicken
Garnishes
Treat each platter of Baked Crunchy Hot Honey Chicken to a sprinkle of freshly chopped herbs—think thyme, parsley, or cilantro. For extra sparkle, a light dusting of flaky sea salt or even a few shakes of chili flakes makes the colors sing and gives every bite a gorgeous finish.
Side Dishes
This crispy-spicy chicken is super versatile! Pile it over a cool, crunchy slaw, serve alongside roasted sweet potatoes, tuck into soft sandwich rolls, or round out the plate with fluffy rice and steamed green veggies. The vibrant flavors play beautifully off creamy, tangy, or cooling sides.
Creative Ways to Present
Make it a build-your-own dinner: let everyone drizzle their own hot honey and pick a favorite garnish, or slice the chicken and arrange on a platter with toothpicks for appetizer bites. For an extra level of fun, serve pieces on mini slider buns with quick pickles and extra sauce—it’s guaranteed to impress!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Baked Crunchy Hot Honey Chicken (lucky you!), let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 3 days, and the crust stays surprisingly crisp!
Freezing
Want to prep ahead? Flash-freeze cooked, un-sauced chicken pieces on a baking sheet, then transfer to freezer bags. They’ll keep for up to 2 months—just thaw overnight in the fridge before reheating and saucing.
Reheating
To recapture the original crunch, always reheat in a 375°F oven or air fryer for 6–10 minutes—skip the microwave, which can make the coating soggy. Drizzle fresh hot honey just before serving for max flavor.
FAQs
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Can I use chicken thighs instead of tenderloins?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe—just cut them into strips similar in size to tenderloins for even cooking. They’ll be even juicier and just as crunchy with the same coating and bake time.
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How spicy is this Baked Crunchy Hot Honey Chicken?
The best part is, it’s up to you! The heat comes mostly from the cayenne and hot sauce, so you can scale them back for a milder dish or amp them up to bring serious fire. Taste the hot honey sauce as you go—it’s really easy to adjust.
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Is Baked Crunchy Hot Honey Chicken gluten-free?
It can be! Just look for gluten-free cornflakes (they’re easy to find) and make sure your hot sauce is gluten-free as well. The rest of the ingredients are naturally GF, so it’s a super easy swap.
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What’s the best way to keep the chicken crispy for serving?
If you want that fresh-from-the-oven crunch, let the baked chicken rest on a wire rack after cooking—air circulation prevents steam from softening the crust. Add the hot honey right before serving for maximum crispiness.
Final Thoughts
Go ahead—treat yourself to a trayful of Baked Crunchy Hot Honey Chicken! It’s easy, wildly flavorful, and guaranteed to bring smiles (and maybe a few happy, sticky fingers) to your table. Don’t be surprised if it becomes a new weeknight obsession—enjoy every sweet, spicy, crunchy bite!
Print
Baked Crunchy Hot Honey Chicken Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
- Diet: Gluten Free
Description
This Baked Crunchy Hot Honey Chicken recipe features tender chicken breast tenderloins coated in a crispy cornflake and parmesan crust, finished with a spicy-sweet hot honey glaze. It’s a perfect balance of crunchy, savory, and sweet flavors.
Ingredients
For the Chicken:
- 6 cups cornflakes, crushed (use gluten-free if needed)
- 1/4 cup grated parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 large eggs, beaten
- 2 tbsp hot sauce
- 2 lb chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey:
- 1/2 cup honey
- 2–3 tbsp hot sauce
- 1–3 tsp cayenne pepper
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Sea salt, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven and prepare the baking sheet: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the coating: In a food processor, pulse together the crushed cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine crumbs form. Alternatively, crush the cornflakes in a ziplock bag. Transfer the crumbs to a shallow bowl.
- Coat the chicken: In a bowl, mix the beaten eggs with hot sauce. Toss the chicken tenderloins in the egg mixture to coat. Dredge the chicken in the cornflake mixture, ensuring full coverage. For a thicker coating, repeat the process. Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
- Bake the chicken: Bake in the preheated oven for 20-25 minutes, or until the chicken is crispy and cooked through.
- Make the hot honey: In a saucepan, combine honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and salt. Warm the mixture until well combined.
Notes
- For extra heat, increase the amount of hot sauce in the hot honey glaze.
- Adjust the level of cayenne pepper to suit your spice preference.
- Serve the chicken garnished with fresh herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 25g
- Sodium: Approx. 650mg
- Fat: Approx. 11g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 8g
- Trans Fat: 0g
- Carbohydrates: Approx. 38g
- Fiber: Approx. 1g
- Protein: Approx. 30g
- Cholesterol: Approx. 120mg
