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Hot Honey Chicken Recipe

Best Crunchy Hot Honey Chicken

iamwinfred
This crunchy hot honey chicken features ultra-crispy cornflake-crusted chicken with a perfectly balanced sweet and spicy honey glaze. Baked instead of fried, it delivers restaurant-quality crunch with minimal cleanup and maximum flavor in just 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 485 kcal

Equipment

  • Large baking sheet Rimmed, for even cooking
  • Wire cooling rack Oven-safe, fits baking sheet
  • Food processor or blender For crushing cornflakes
  • Three shallow bowls For dredging stations
  • Meat thermometer Instant-read preferred
  • Small saucepan For hot honey sauce
  • Tongs For handling chicken
  • Parchment paper Optional, for easier cleanup

Ingredients
  

For the Chicken

  • 2 pounds boneless, skinless chicken breasts or chicken tenders about 900g
  • 1 cup all-purpose flour 125g
  • 3 large eggs
  • 2 tablespoons hot sauce 30ml
  • 4 cups cornflakes cereal crushed to make about 2 cups crumbs
  • 1/2 cup Parmesan cheese 50g, freshly grated
  • 2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • cooking spray or olive oil for coating

For the Hot Honey Sauce

  • 3/4 cup honey 255g
  • 3 tablespoons hot sauce 45ml
  • 1 teaspoon cayenne pepper adjust to taste
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 pinch sea salt

Instructions
 

  • If using chicken breasts, slice horizontally to create 1/2-inch thick cutlets or pound to even thickness. Pat chicken completely dry with paper towels and season lightly with salt and pepper.
  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper, place wire rack on top, and spray generously with cooking spray. Set up three shallow bowls: flour with salt and pepper in first bowl, eggs whisked with 2 tablespoons hot sauce in second bowl, third bowl empty for now.
  • Pulse cornflakes in food processor 8-10 times until coarsely crushed. Transfer to third bowl and mix with Parmesan, paprika, garlic powder, onion powder, salt, and pepper until evenly combined.
  • Dredge each chicken piece in flour, shake off excess, dip in egg mixture, then press firmly into cornflake mixture on both sides. Place on prepared rack with space between pieces. Spray tops generously with cooking spray.
  • Let coated chicken rest for 5 minutes at room temperature to help coating set and adhere better during baking.
  • Bake on middle rack for 20-25 minutes until coating is deep golden brown and internal temperature reaches 165°F. Chicken tenders may cook faster, check at 18 minutes.
  • While chicken bakes, combine honey, hot sauce, cayenne, chipotle chili powder, smoked paprika, garlic powder, and salt in small saucepan. Heat over medium-low for 5-7 minutes, stirring occasionally, until warm and combined (do not boil).
  • Remove chicken from oven and let rest 5 minutes. Transfer to serving platter and drizzle with warm hot honey sauce or serve sauce on the side. Garnish with fresh herbs if desired and serve immediately.

Notes

  • Don't skip the wire rack - it allows air circulation underneath for crispy coating on all sides without flipping.
  • Press cornflake crumbs firmly into chicken to ensure they adhere well and create an even coating.
  • For extra-thick coating, double-dip: after first coating, dip back in egg, then press into cornflakes again.
  • Control heat level by starting with less cayenne (1/4 teaspoon for mild) and adjusting up to 1 1/2 teaspoons for extra hot.
  • Store leftover chicken in airtight container for 3-4 days. Store sauce separately at room temperature for 1 week or refrigerate for 2 weeks.
  • Reheat in oven at 375°F for 10-15 minutes on wire rack for best crispiness, or air fryer at 350°F for 5-7 minutes.
  • For gluten-free version, use gluten-free cornflakes and gluten-free flour blend.
  • Substitute panko breadcrumbs for cornflakes for a lighter, airier crunch.
  • Can coat chicken up to 4 hours ahead and refrigerate uncovered until ready to bake.
  • Chicken thighs work wonderfully - use boneless, skinless thighs and check internal temperature reaches 165°F.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 58gProtein: 38gFat: 12gSaturated Fat: 3.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 165mgSodium: 845mgPotassium: 425mgFiber: 2gSugar: 38gVitamin A: 8IUVitamin C: 4mgCalcium: 12mgIron: 15mg
Keyword baked chicken, cornflake chicken, crunchy chicken, hot honey chicken, sweet spicy chicken
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