When it comes to weeknight dinners, few dishes can match the sheer joy of a crispy, juicy chicken tender that’s bursting with flavor. And when you add a drizzle of sweet, spicy hot honey? Next-level deliciousness. This Baked Crunchy Hot Honey Chicken recipe combines a perfectly crispy coating with a sticky, spicy glaze that will have everyone at the table coming back for seconds (or thirds!).

This dish is a lifesaver on busy nights when you want something that feels indulgent but is surprisingly easy to make. With a golden cornflake crust, a hint of parmesan, and the perfect balance of sweetness and spice from the hot honey sauce, it’s comfort food with a kick. Plus, since it’s baked and not fried, you can enjoy all the crunch without the guilt.

Let’s dive into why this dish deserves a permanent spot in your dinner rotation—and trust me, by the end of this, you’ll be racing to your kitchen to make it.

Why You’ll Love This Baked Crunchy Hot Honey Chicken

Perfectly Crispy and Golden: Thanks to the cornflake coating, every bite has a satisfying crunch that rivals anything you’d get from frying.
The Flavor Explosion: The hot honey sauce is the star here—sweet, sticky, and with just the right amount of heat to keep things interesting.
Easy and Quick: With minimal prep and a short baking time, this recipe is perfect for busy weeknights.
Family-Friendly: Adjust the spice level to suit everyone’s tastes, and you’ve got a dish that will please kids and adults alike.
Healthier Alternative: Baking instead of frying makes this dish a lighter choice without sacrificing flavor or texture.

Preparation Time and Servings

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: Serves 4-6, depending on portion size

Nutrition Facts (per serving):
Calories: ~320 | Protein: ~28g | Carbs: ~24g | Fat: ~10g

Ingredients You’ll Need

For the Chicken:

6 cups cornflakes: Crushed into fine crumbs for that signature crunch. (Gluten-free, if needed.)
1/4 cup grated parmesan cheese: Adds a subtle, savory depth to the coating.
1 teaspoon smoked paprika: For a hint of smoky warmth.
1/2 teaspoon onion powder: Enhances the savory flavor profile.
1/2 teaspoon garlic powder: Adds a bit of garlicky goodness.
2 large eggs: Beaten to help the crumbs stick to the chicken.
2 tablespoons hot sauce: Adds a touch of heat and flavor to the chicken before coating.
2 pounds chicken breast tenderloins: The star of the show, tender and easy to work with.
Extra virgin olive oil: For drizzling, to help achieve that golden-brown finish.

For the Hot Honey:

1/2 cup honey: Sweet, sticky, and the perfect base for the sauce.
2-3 tablespoons hot sauce: Choose your favorite; adjust the quantity based on your heat preference.
1-3 teaspoons cayenne pepper: Adds a bold kick to the sauce.
3/4 teaspoon chipotle chili powder: Brings smoky, spicy depth.
1/2 teaspoon garlic powder and onion powder: For extra layers of flavor.
Sea salt: Enhances all the flavors.
Fresh thyme, cilantro, or parsley: For garnish, adding freshness and a pop of color.

Step-by-Step Instructions

1: Preheat and Prepare

Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

2: Create the Crunchy Coating

In a food processor, combine the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture resembles fine breadcrumbs.
- No food processor? No problem! Place the cornflakes in a ziplock bag, seal it tightly, and crush them using a rolling pin—or step on them for a fun stress-relief method.
Pour the crumb mixture into a shallow bowl or dish.

3: Prep the Chicken

In another bowl, beat the eggs. Stir in the hot sauce to infuse some spice directly into the chicken coating process.
Add the chicken tenderloins to the egg mixture and toss to coat evenly.

4: Coat the Chicken

Working one piece at a time, dredge the chicken through the cornflake mixture, pressing gently to adhere the crumbs fully.
- For an extra-crispy coating, repeat the process: dip the crumb-coated chicken back into the egg mixture and then into the crumbs again.
Arrange the coated chicken pieces on the prepared baking sheet, leaving a bit of space between each for even cooking.
Drizzle the chicken with a light amount of olive oil—this helps achieve that golden, crispy finish.

5: Bake to Perfection

Bake the chicken in the preheated oven for 20-25 minutes, or until the coating is golden and crispy and the chicken is cooked through.
- Pro Tip: Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
Flip the chicken halfway through baking to ensure even crisping on both sides.

6: Make the Hot Honey Sauce

While the chicken is baking, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan.
Warm over low heat, stirring occasionally, until the sauce is smooth and the flavors are well combined.
- Adjust the spice level to your liking by adding more cayenne for extra heat or more honey for a sweeter glaze.

7: Glaze and Garnish

Once the chicken is done, transfer it to a serving platter. Drizzle the warm hot honey sauce generously over each piece.
Garnish with freshly chopped herbs like thyme, cilantro, or parsley for a burst of freshness and color.

How to Serve

Serve this crunchy hot honey chicken with a side of fluffy mashed potatoes or roasted vegetables for a complete meal.
Pair it with a crisp green salad dressed with a tangy vinaigrette to balance the sweetness of the sauce.
For a kid-friendly twist, serve the chicken tenders with sweet potato fries or buttered corn on the cob.

Additional Tips for Success

Don’t Skip the Olive Oil Drizzle: It’s key to achieving a golden, crispy crust without frying.
Make It Your Own: Adjust the spice levels in the sauce to suit your taste—go as mild or as fiery as you like.
Use a Wire Rack: If you have one, place it on the baking sheet to elevate the chicken. This helps the heat circulate, ensuring even crisping on all sides.
Reheat Like a Pro: Leftovers can be reheated in the oven at 350°F (175°C) for 10 minutes to restore their crunch.
Prep Ahead: Bread the chicken ahead of time and refrigerate it for up to 4 hours before baking.

Recipe Variations

Make It Gluten-Free: Use gluten-free cornflakes and ensure all other ingredients are gluten-free.
Turn Up the Heat: Add more cayenne and chipotle powder for a spicier glaze.
Try a Vegetarian Option: Substitute tofu or cauliflower for the chicken, adjusting cooking times as needed.
Honey-Free Alternative: If you’re avoiding honey, maple syrup makes a great substitute for the glaze.
Different Cuts of Chicken: Use chicken thighs or drumsticks instead of tenderloins for variety. Adjust cooking time accordingly.

Freezing and Storage

Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooked chicken on a baking sheet until solid, then transfer to a freezer-safe container. It will keep for up to 3 months.
Reheating: Reheat frozen chicken in the oven at 375°F (190°C) until warmed through and crispy.

FAQs

Can I make this recipe ahead of time?
Yes, you can bread the chicken a few hours in advance and bake it when ready.
Is there a substitute for cornflakes?
Panko breadcrumbs work well, though the texture will differ slightly.
Can I fry the chicken instead of baking?
Absolutely! Pan-fry in shallow oil until golden and crispy.
Can I make this sauce milder?
Reduce the cayenne pepper and use a milder hot sauce.
What’s the best way to crush cornflakes?
A food processor is quickest, but a ziplock bag and rolling pin work just as well.

Conclusion

This Baked Crunchy Hot Honey Chicken is everything you want in a meal—crispy, juicy, sweet, spicy, and downright addictive. Whether you’re cooking for your family or hosting friends, this dish is guaranteed to impress. Don’t forget to snap a photo and share your creation on social media. Happy cooking! 🌟

Baked Crunchy Hot Honey Chicken

Author: Taylor Harisson
Total Time: 40 minutes
Yield: 4-6 servings 1x

Print Recipe

Description

A crispy, sweet, and spicy chicken dish baked to golden perfection with a cornflake coating and drizzled with a bold hot honey glaze

Ingredients

Scale

6 cups cornflakes, crushed (gluten-free if needed)
1/4 cup grated parmesan cheese
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 large eggs, beaten
2 tablespoons hot sauce
2 pounds chicken breast tenderloins
Extra virgin olive oil, for drizzling

Hot Honey:

1/2 cup honey
2–3 tablespoons hot sauce
1–3 teaspoons cayenne pepper
3/4 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt, to taste
Fresh thyme, cilantro, or parsley, for garnish

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Crush cornflakes into fine crumbs using a food processor or a ziplock bag and rolling pin. Mix with parmesan, smoked paprika, onion powder, garlic powder, and salt.
Beat eggs in a bowl, add hot sauce, and coat chicken pieces thoroughly.
Dredge chicken in the crumb mixture, pressing to coat. For a thicker crust, dip back into egg and crumbs.
Arrange on a baking sheet, drizzle lightly with olive oil, and bake for 20-25 minutes, flipping halfway.
While baking, make the hot honey by warming honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt in a saucepan.
Drizzle hot honey over baked chicken, garnish with herbs, and serve immediately.

Notes

Adjust the cayenne pepper for more or less heat.
Use gluten-free cornflakes for a gluten-free option.
To reheat, bake at 350°F (175°C) for 10 minutes to restore crispiness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American