Some dishes strike the perfect balance between comfort food and a flavor explosion, and Baked Crunchy Hot Honey Chicken is one of them. Imagine tender, juicy chicken wrapped in an ultra-crispy cornflake crust, then drizzled with a warm, sticky hot honey sauce that’s equal parts sweet and fiery. It’s the kind of meal that instantly wakes up your taste buds and keeps you coming back for “just one more bite.”
What makes this dish so special is how it blends textures and flavors. The cornflake coating, enhanced with Parmesan and smoky paprika, shatters with each bite, giving way to perfectly cooked chicken. Then, the hot honey — infused with cayenne, chipotle chili powder, and garlic — hits you with a layered heat that lingers in the best way. Each forkful offers a new combination of crunch, sweetness, and spice, keeping the experience exciting from start to finish.
Another bonus? This recipe is baked, not fried, which means less mess, fewer calories, and a lighter feel without sacrificing that irresistible crunch. It’s easy enough to make on a weeknight, but impressive enough for weekend entertaining. Whether you’re pairing it with a crisp salad, roasted vegetables, or a pile of buttery mashed potatoes, this dish can be the star of the table any time of year.
Why You’ll Love This Recipe
- Perfect texture – Crispy on the outside, juicy on the inside.
- Sweet & spicy – Balanced hot honey brings both heat and sweetness.
- Healthier twist – Oven-baked instead of deep-fried.
- Crowd-pleaser – Great for family dinners or game day spreads.
- Customizable heat level – Adjust the spice to suit your taste.
Ingredients You’ll Need
For the Chicken
- 6 cups cornflakes (use gluten-free, if needed)
- ¼ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey
- ½ cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper (adjust to taste)
- ¾ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of sea salt
- Fresh thyme, cilantro, or parsley, for garnish
Step-by-Step Instructions
Step 1: Preheat and Prepare the Baking Sheet
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to help prevent sticking.
Step 2: Make the Coating
In a food processor, combine the cornflakes, Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until you have fine crumbs with a sandy texture. If you don’t have a food processor, place the cornflakes in a large zip-top bag and crush them using a rolling pin or even the bottom of a heavy pan. Pour the crumb mixture into a shallow bowl.
Step 3: Coat the Chicken
In a separate bowl, whisk the eggs with the hot sauce until well combined. Add the chicken tenders and toss until they are fully coated in the egg mixture. Working one piece at a time, dredge the chicken through the cornflake crumbs, pressing lightly to help them adhere. For an extra-crispy crust, dip the chicken back into the egg mixture and coat with crumbs again. Arrange the coated chicken tenders on the prepared baking sheet.
Step 4: Bake to Crispy Perfection
Lightly drizzle the coated chicken with extra virgin olive oil to encourage browning. Bake for 20–25 minutes, flipping halfway through if desired, until the coating is golden and crisp and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Make the Hot Honey Sauce
While the chicken is baking, prepare the hot honey. In a small saucepan over low heat, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Warm gently, stirring often, until the honey is thin enough to drizzle and the spices are fragrant, about 3–5 minutes. Keep the heat low so the honey doesn’t boil or scorch.
Step 6: Serve and Garnish
Once the chicken is done, remove it from the oven and drizzle generously with the warm hot honey. Garnish with fresh thyme, cilantro, or parsley for a burst of freshness and color. Serve immediately for maximum crunch.
Tips & Variations
- Spice control – Start with less cayenne and taste the hot honey before adding more.
- Make it milder – Replace some or all of the hot sauce with BBQ sauce for a smoky-sweet variation.
- Extra crunch – Mix panko breadcrumbs into the cornflake coating for added texture.
- Serving ideas – Pair with coleslaw, cornbread, or roasted sweet potatoes for a complete Southern-inspired meal.
- Meal prep – Bread the chicken in advance, refrigerate for up to 4 hours, then bake when ready to eat.
Perfect Pairings
This Baked Crunchy Hot Honey Chicken shines with a variety of side dishes:
- Creamy mashed potatoes – balances the heat with a soft, buttery base.
- Fresh garden salad – adds crispness and lightness.
- Corn on the cob – brings a natural sweetness that pairs beautifully with the spicy honey.
- Mac and cheese – doubles down on comfort food.
Nutritional Benefits
While this dish leans into indulgence, baking instead of frying helps reduce the oil content. Chicken breast tenderloins are lean yet high in protein, making them a satisfying main protein source. Honey provides natural sweetness, and spices like paprika and cayenne offer antioxidant properties.
FAQ
Can I make this gluten-free? Yes, just use gluten-free cornflakes.
Can I use bone-in chicken? You can, but adjust baking time — drumsticks and thighs will take longer.
How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispiness.
Can I air fry this recipe? Yes! Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway.
Final Thoughts
This Baked Crunchy Hot Honey Chicken is everything you want in a comfort dish: a shatteringly crisp crust, tender and juicy meat, and a sauce that dances between sweet and spicy. It’s a recipe that’s as fun to eat as it is to make, with a flavor profile that’s universally loved but endlessly adaptable. Whether you make it as a weeknight treat or the centerpiece of a weekend feast, it’s bound to become a go-to favorite in your recipe collection.
The Goods
Baked Crunchy Hot Honey Chicken
We appreciate you taking the time to rate!
Recipes
For the Chicken
- 6 cups cornflakes use gluten-free, if needed
- ¼ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil for drizzling
For the Hot Honey
- ½ cup honey
- 2 –3 tablespoons hot sauce
- 1 –3 teaspoons cayenne pepper adjust to taste
- ¾ teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of sea salt
- Fresh thyme cilantro, or parsley, for garnish
Instructions
Step 1: Preheat and Prepare the Baking Sheet
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to help prevent sticking.
Step 2: Make the Coating
- In a food processor, combine the cornflakes, Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until you have fine crumbs with a sandy texture. If you don’t have a food processor, place the cornflakes in a large zip-top bag and crush them using a rolling pin or even the bottom of a heavy pan. Pour the crumb mixture into a shallow bowl.
Step 3: Coat the Chicken
- In a separate bowl, whisk the eggs with the hot sauce until well combined. Add the chicken tenders and toss until they are fully coated in the egg mixture. Working one piece at a time, dredge the chicken through the cornflake crumbs, pressing lightly to help them adhere. For an extra-crispy crust, dip the chicken back into the egg mixture and coat with crumbs again. Arrange the coated chicken tenders on the prepared baking sheet.
Step 4: Bake to Crispy Perfection
- Lightly drizzle the coated chicken with extra virgin olive oil to encourage browning. Bake for 20–25 minutes, flipping halfway through if desired, until the coating is golden and crisp and the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Make the Hot Honey Sauce
- While the chicken is baking, prepare the hot honey. In a small saucepan over low heat, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Warm gently, stirring often, until the honey is thin enough to drizzle and the spices are fragrant, about 3–5 minutes. Keep the heat low so the honey doesn’t boil or scorch.
Step 6: Serve and Garnish
- Once the chicken is done, remove it from the oven and drizzle generously with the warm hot honey. Garnish with fresh thyme, cilantro, or parsley for a burst of freshness and color. Serve immediately for maximum crunch.
Leave a Reply