Introduction

Crispy Baked Hot Honey Chicken is a perfect balance of sweet, spicy, and crunchy that’s easy to make at home. This recipe uses a crunchy cornflake coating and a sticky hot honey sauce, delivering flavorful chicken that’s juicy on the inside and crispy on the outside. It’s a crowd-pleaser for any occasion.

The image shows a white plate filled with crispy, golden-brown chicken pieces covered in a shiny, sticky orange glaze. The chicken is cut into thick strips, revealing white tender meat inside. Small green cilantro leaves are sprinkled on top, adding a fresh contrast. There is a small white bowl with a reddish-brown dipping sauce on the side of the plate. The plate rests on a white marbled surface with scattered cilantro leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Chicken Breasts (Thighs can be juicier if preferred)
1 teaspoon Salt (Enhances flavor; use fresh for best results)
1 teaspoon Black Pepper (Enhances flavor; use fresh for best results)
0.5 tablespoon Nonstick Cooking Spray (Helps prevent sticking; a light oil spray can work too)
1 cup Flour (Essential coating; almond flour can be a gluten-free substitute)
0.5 cup Light Brown Sugar (Adds sweetness to the breading; coconut sugar is a low-GI alternative)
2 large Eggs (Binds the breading; switch to flax eggs for a vegan option)
2 tablespoons Hot Sauce (Imparts spiciness to the egg wash; adjust based on heat preference)
4 cups Cornflakes (Creates the crunchy texture; gluten-free cornflakes are available)
1 teaspoon Paprika (Adds color and mild flavor; smoked paprika can deepen the taste)
2 teaspoons Seasoning Mix (Salt, chili powder, black pepper, and cayenne pepper enhance flavor)
0.5 cup Honey (Provides sweetness and moisture; maple syrup is a great vegan alternative)
2 tablespoons Additional Hot Sauce (Provides extra heat; choose your favorite brand)
4 tablespoons Butter (Adds richness to the sauce; plant-based butter can keep it dairy-free)
0.25 cup Light Brown Sugar (Sweetens the sauce; cane sugar is a good substitute)
2 tablespoons Apple Cider Vinegar (Balances the sauce’s acidity; lemon juice can also work)
1 teaspoon Garlic Powder (Season the sauce with flavorful spices)
1 teaspoon Onion Powder (Season the sauce with flavorful spices)
1 teaspoon Mustard Powder (Season the sauce with flavorful spices)

Instructions

Step 1: Preheat your oven to 425°F.
Step 2: Crush cornflakes into small pieces using a food processor or a rolling pin.
Step 3: Set up three shallow bowls: one with flour and brown sugar mixed together, one with whisked eggs and 2 tablespoons hot sauce, and one with the crushed cornflakes combined with paprika and seasoning mix.
Step 4: Slice and tenderize the chicken breasts to an even thickness for uniform cooking. Season both sides with salt and pepper.
Step 5: Coat each chicken piece first in the flour mixture, then dip in the egg wash, and finally roll thoroughly in the cornflake mixture to form a crunchy crust.
Step 6: Arrange the coated chicken on a greased baking sheet and spray lightly with nonstick cooking spray to help crisp up the coating.
Step 7: Bake in the preheated oven for 15-16 minutes until the chicken is golden brown, crispy, and cooked through.
Step 8: While the chicken bakes, prepare the hot honey sauce by combining honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a saucepan over low heat. Stir until smooth and heated through.
Step 9: Drizzle the baked chicken generously with the hot honey sauce before serving.

Tips & Variations

For juicier chicken, use thighs instead of breasts and adjust cooking time accordingly.
Try smoked paprika in the coating for a deeper smoky flavor.
Substitute maple syrup for honey to make the sauce vegan and keep the sweetness.
Use gluten-free cornflakes and almond flour to make this recipe gluten-free.
Adjust the amount of hot sauce based on your preferred spice level.
For a vegan alternative, replace eggs with flax eggs and butter with plant-based butter.

Storage

Store leftover crispy baked hot honey chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 8-10 minutes to maintain crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

The dish shows several pieces of golden-brown fried chicken tenders stacked on a white plate, each coated with a shiny, sticky amber sauce that glistens under the light. The chicken's texture appears crispy with a slight crunch, and one piece is cut open to reveal the juicy, tender white meat inside. Small green cilantro leaves are sprinkled on top and around the chicken, adding a fresh pop of color. On the side of the plate, there is a small white bowl filled with a matching amber dipping sauce that has sesame seeds floating in it. The plate is placed on a white marbled surface, highlighting the vibrant colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and generally stay juicier. Just be sure to adjust baking time to ensure they are fully cooked.

How spicy is this dish?

The heat level depends on the amount and type of hot sauce you use. You can easily adjust it to be milder or spicier according to your preference.

Crispy Baked Hot Honey Chicken Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

Crispy Baked Hot Honey Chicken is a flavorful and crunchy dish that combines a crispy cornflake coating with a sweet and spicy hot honey sauce. Perfect for a satisfying meal that balances heat and sweetness, this baked chicken recipe uses simple ingredients and an easy baking method to create juicy, tender chicken breasts or thighs with a delightful texture and bold flavor.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Coating

4 pieces Chicken Breasts (Thighs can be juicier if preferred.)
1 teaspoon Salt (Enhances flavor; use fresh for best results.)
1 teaspoon Black Pepper (Enhances flavor; use fresh for best results.)
0.5 tablespoon Nonstick Cooking Spray (Helps prevent sticking; a light oil spray can work too.)
1 cup Flour (Essential coating; almond flour can be a gluten-free substitute.)
0.5 cup Light Brown Sugar (Adds sweetness to the breading; coconut sugar is a low-GI alternative.)
2 large Eggs (Binds the breading; switch to flax eggs for a vegan option.)
2 tablespoons Hot Sauce (Imparts spiciness to the egg wash; adjust based on heat preference.)
4 cups Cornflakes (Creates the crunchy texture; gluten-free cornflakes are available.)
1 teaspoon Paprika (Adds color and mild flavor; smoked paprika can deepen the taste.)
2 teaspoons Seasoning Mix (Salt, chili powder, black pepper, and cayenne pepper enhance flavor.)

Hot Honey Sauce

0.5 cup Honey (Provides sweetness and moisture; maple syrup is a great vegan alternative.)
2 tablespoons Additional Hot Sauce (Provides extra heat; choose your favorite brand.)
4 tablespoons Butter (Adds richness to the sauce; plant-based butter can keep it dairy-free.)
0.25 cup Light Brown Sugar (Sweetens the sauce; cane sugar is a good substitute.)
2 tablespoons Apple Cider Vinegar (Balances the sauce’s acidity; lemon juice can also work.)
1 teaspoon Garlic Powder (Season the sauce with flavorful spices.)
1 teaspoon Onion Powder (Season the sauce with flavorful spices.)
1 teaspoon Mustard Powder (Season the sauce with flavorful spices.)

Instructions

Preheat the Oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking crispy chicken.
Prepare the Cornflake Coating: Crush the cornflakes into small pieces using a food processor or a rolling pin to create the crunchy coating.
Set Up Dredging Stations: Arrange three shallow bowls: one with the flour and brown sugar mixture, one with whisked eggs combined with hot sauce, and one with the crushed cornflakes mixed with paprika and seasoning mix.
Prepare the Chicken: Slice and tenderize the chicken breasts to a uniform thickness for even cooking. Season both sides with salt and freshly ground black pepper.
Coat the Chicken: Dredge each piece first in the flour mixture, then dip into the egg wash with hot sauce, and finally roll it thoroughly in the crushed cornflakes mixture ensuring an even coating.
Arrange on Baking Sheet: Place the coated chicken pieces on a greased baking sheet, then lightly spray with nonstick cooking spray to help achieve extra crispiness and prevent sticking.
Bake the Chicken: Bake the chicken in the preheated oven for 15 to 16 minutes until the coating is golden brown and crunchy, and the chicken is cooked through.
Make the Hot Honey Sauce: While the chicken bakes, combine honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a saucepan over low heat. Stir and heat until the butter melts and the sauce is well combined and slightly thickened.
Serve: Once the chicken is baked, drizzle the crispy pieces generously with the hot honey sauce just before serving to add sweetness and heat.

Notes

You can substitute chicken thighs for breasts if you prefer juicier meat.
Almond flour is a good gluten-free alternative for the flour coating.
For a vegan version, use flax eggs and plant-based butter, and substitute honey with maple syrup.
Adjust the amount of hot sauce in the egg wash and sauce to control the heat level.
Using nonstick spray helps achieve a crispier finish when baking.
Make sure the chicken is of uniform thickness for even cooking.
Leftovers can be kept in the fridge and reheated in the oven to maintain crispiness.

Keywords: crispy baked chicken, hot honey chicken, baked chicken recipe, spicy honey chicken, crunchy chicken, oven-baked chicken