Description
Crispy Baked Hot Honey Chicken is a perfect blend of crunchy, sweet, and spicy flavors. Coated in a golden cornflake crust and baked to perfection, this dish is drizzled with a homemade hot honey sauce for an irresistible finish. It’s a quick and easy meal that’s great for beginners and perfect for weeknight dinners.
Ingredients
Scale
For the Chicken
- 6 cups cornflakes, crushed
- 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 Sauce
- 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
- Sea salt, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven: Set your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
- Prepare the coating: In a food processor, blend the cornflakes, parmesan, smoked paprika, garlic powder, and onion powder until fine crumbs form. If you don’t have a food processor, place the cornflakes in a ziplock bag and crush them with a rolling pin. Pour the crumbs into a shallow bowl.
- Coat the chicken: In a separate bowl, whisk the eggs with hot sauce. Dip each chicken tenderloin into the egg mixture, ensuring it’s fully coated, then dredge it through the cornflake mixture, pressing down to help the crumbs stick. For extra crunch, repeat the process for a second coating.
- Bake the chicken: Arrange the coated chicken on the prepared baking sheet, leaving space between each piece. Lightly drizzle or spray with olive oil to help with crisping. Bake for 20–25 minutes, flipping halfway through. The chicken is done when golden brown and an internal thermometer reads 165°F.
- Prepare the hot honey sauce: While the chicken bakes, warm the honey in a small saucepan over low heat. Stir in the hot sauce, cayenne, chipotle chili powder, garlic powder, and onion powder. Let it simmer for 1–2 minutes, then remove from heat. If the sauce thickens too much, reheat for a few seconds in the microwave before serving.
- Finish and serve: Drizzle the warm hot honey sauce generously over the crispy chicken. Sprinkle with sea salt and fresh herbs for an added burst of flavor. Serve immediately with your favorite sides.
Notes
- For an extra crispy coating, double-dip the chicken in the egg mixture and cornflake crumbs.
- If using bone-in chicken, adjust the baking time accordingly; it may take 10–15 minutes longer.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days and reheated in an oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 403 kcal
- Sugar: 16g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg