Description
This Baked Crunchy Hot Honey Chicken is a crispy, juicy oven-baked chicken recipe with bold flavor and a spicy-sweet kick. Coated in a crunchy cornflake crust and finished with a drizzle of homemade hot honey glaze, this easy, no-fry chicken dinner is perfect for weeknights, meal prep, or parties. All the crunch of fried chicken—without the mess.
Ingredients
- 4 cups cornflakes, crushed
- ½ cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 large eggs
- 1 tbsp hot sauce
- 1½ lbs chicken breast tenderloins
- Olive oil or olive oil spray
- Hot Honey Glaze:
- ⅓ cup honey
- ¼ tsp cayenne pepper (adjust to taste)
- ¼ tsp chipotle chili powder
- Pinch of garlic powder
- Pinch of onion powder
- Dash of hot sauce
- Optional Garnish:
- Sea salt
- Chopped fresh parsley or thyme
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Crush cornflakes and mix with Parmesan, paprika, garlic powder, and onion powder in a shallow dish.
- In another bowl, whisk eggs and hot sauce.
- Dip chicken pieces in egg mixture, then coat in cornflake mixture, pressing to adhere.
- Arrange on prepared baking sheet and lightly drizzle or spray with olive oil.
- Bake for 20–25 minutes, flipping halfway through, until golden and cooked through.
- Meanwhile, warm honey in a small saucepan with cayenne, chipotle powder, garlic powder, onion powder, and a splash of hot sauce. Stir until smooth and warm—do not boil.
- Drizzle hot honey over baked chicken. Sprinkle with sea salt and herbs if desired. Serve immediately.
Notes
- Substitute panko for cornflakes if needed.
- Use chicken thighs for a juicier option—adjust cook time.
- Make gluten-free by using GF cornflakes and seasonings.
- Store leftover honey separately and drizzle fresh after reheating.
- Reheat chicken in the oven to maintain crispiness.
