Baked Crunchy Hot Honey

This baked crunchy hot honey chicken recipe delivers a perfect blend of sweet, spicy, and savory flavors alongside a satisfyingly crisp coating. It’s a fantastic way to enjoy a flavorful chicken dinner without the hassle of frying. The balance of heat and honey makes every bite addictive, and the crunchy crust adds an exciting texture that everyone loves.

I first made this when I needed a quick, crowd-pleasing dish for family night. Now it’s a staple at our table because of how effortlessly delicious it is.

Gather Your Ingredients

• Cornflakes: provides the crisp crunchy crust opt for gluten-free if needed
• Grated parmesan cheese: adds salty umami and helps bind the coating
• Smoked paprika: brings a warm smoky nuance that deepens the flavor
• Onion powder and garlic powder: foundational aromatics for savory depth
• Large eggs: help the coating stick to the chicken perfectly
• Hot sauce: infuses heat into the chicken and the sauce choose your favorite variety
• Chicken breast tenderloins: lean, quick-cooking, and perfect for coating
• Extra virgin olive oil: a light drizzle before baking aids crispiness and flavor
• Honey: the base of the hot honey sauce that balances heat with sweetness
• Cayenne pepper: kicks up the spice in the sauce adjust to taste
• Chipotle chili powder: introduces smoky warmth to the sauce
• Sea salt: ties all the flavors together
• Fresh thyme, cilantro, or parsley: fresh herbs to brighten and garnish the final dish

How to Make It

Preheat the oven:

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the crumb coating:

Place cornflakes, grated parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt into a food processor. Pulse them until fine crumbs form. If you don’t have a processor, crush the cornflakes in a sturdy ziplock bag by stepping on them. Transfer the crumbs to a shallow bowl.

Coat the chicken:

Beat the eggs in a large bowl and stir in the hot sauce. Add the chicken tenderloins and toss thoroughly to coat each piece evenly in the egg mixture.

Dredge and bake:

Take each piece of coated chicken and press it into the crumb mixture until fully covered. For extra crunch, dip the chicken back into the egg mixture and then into the crumbs a second time. Arrange the coated chicken on the prepared baking sheet. Drizzle lightly with olive oil to promote crispiness. Bake for 20 to 25 minutes until the coating is golden and crispy all around.

Make the hot honey sauce:

While the chicken bakes, warm the honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of salt together in a small pot over low heat. Stir occasionally until combined and warm.

Finish and serve:

As soon as the chicken is done, drizzle the warm hot honey sauce generously over the pieces. Garnish with fresh herbs like thyme, cilantro, or parsley. If your sauce thickens too much before serving, reheat it briefly in the microwave for about 5 seconds.

I love the way the parmesan and cornflakes team up to create a crust that is crunchy without frying. This dish reminds me of a family dinner where everyone was surprised at how simple ingredients could produce such bold flavor and texture. The combination of hot honey and crunchy chicken has now become a favorite request during game day gatherings.

Flavor Boosters

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a conventional oven or toaster oven to maintain crispiness rather than the microwave which tends to soften the coating. This also makes meal prep easy for quick lunches or dinners later in the week.

Serving Suggestions

Serve alongside a simple green salad with a tangy vinaigrette to balance the richness. Roasted vegetables or steamed broccoli also complement the spicy-sweet chicken. For a heartier meal, pair it with creamy mashed potatoes or a fluffy rice pilaf to soak up the hot honey sauce.

Creative Twists

Cornflakes can be swapped for crushed gluten free crackers, panko, or even crushed tortilla chips for a fun twist on texture. Parmesan cheese may be replaced with nutritional yeast for a dairy-free option, but expect a slightly different flavor profile. If you don’t have chipotle chili powder, smoked paprika alone with a bit of extra cayenne still offers a pleasant smoky heat.

This baked crunchy hot honey chicken is a delightful mix of sweet heat and crispy texture that’s sure to become a family favorite. Enjoy the versatility and ease of this recipe any time of year.

Recipe FAQs

→ What type of coating is used for the chicken?

The chicken is coated in crushed cornflakes mixed with parmesan cheese, smoked paprika, onion powder, and garlic powder to create a crunchy crust.

→ How is the spicy honey glaze prepared?

The glaze combines honey with hot sauce, cayenne pepper, chipotle chili powder, garlic, onion powder, and salt, gently warmed to meld flavors before drizzling over the baked chicken.

→ Can gluten-free cornflakes be used?

Yes, gluten-free cornflakes can be substituted to keep the dish gluten-free without compromising the crunchy texture.

→ What is the cooking temperature and time for the chicken?

The chicken is baked at 425°F for 20-25 minutes until the crust is crisp and the chicken is cooked through.

→ Are fresh herbs necessary for serving?

Fresh thyme, cilantro, or parsley are recommended as a garnish to add brightness and complementary flavors to the dish.

→ Can this method be used for other proteins?

Yes, the crunchy coating and spicy honey glaze work well on various proteins like pork or fish, adjusting cooking times accordingly.