If you’re craving the ultimate sweet-heat dinner, Crispy Hot Honey Chicken is about to become your new obsession. Imagine juicy, tender chicken wrapped in a shatteringly crunchy crust, then drizzled with spicy honey—it’s comfort food that packs a punch, and I cannot wait for you to try it!
Why You’ll Love This Recipe
- Seriously Crispy Crust: The cornflake coating bakes up golden and audibly crunchy, creating a fried-like texture without the mess.
- Perfect Sweet-Spicy Balance: That warm hot honey drizzle brings just the right amount of heat and sweetness, taking these chicken tenders over the top.
- Oven-Baked, Not Fried: Get all the crunch and flavor with less oil (and less cleanup!), thanks to a straightforward baking method.
- Kid-Friendly, Party-Ready: Whether you serve them as dinner, game-day snacks, or in a sandwich, even picky eaters go wild for this irresistible meal.
Ingredients You’ll Need
The magic of Crispy Hot Honey Chicken is in its simple pantry staples—each one brings something essential, whether it’s flavor, juiciness, or that crave-worthy crunch. Here’s what you’ll need, with a few pro tips thrown in for the best results possible!
- Chicken Tenders or Chicken Breasts: Choose tenders for juicy bite-sized pieces, or breast cut into strips for versatility—just make sure they’re similar in size for even cooking.
- Salt & Pepper: Seasoning every layer helps the flavor shine all the way through.
- Flour: This creates the first adhesion layer, helping the coating stick and seasoning infuse the chicken.
- Garlic Powder & Onion Powder: These pantry heroes add savory depth and a pop of aromatic flavor to the crust.
- Eggs: Whisked eggs ensure the crunchy cornflakes cling to the chicken perfectly.
- Cornflakes: The secret to that signature shattering crunch—make sure you crush them coarsely, not into powder.
- Cayenne Pepper (optional): A dash ups the heat in the coating—add more if you love it spicy!
- Olive Oil: A drizzle before baking boosts golden color and crispy perfection without deep-frying.
- Hot Honey: The star finish! Pick your favorite brand or make your own by warming honey with a red pepper kick.
Variations
This Crispy Hot Honey Chicken is endlessly customizable, so don’t be afraid to play with the flavors! It’s perfect for mixing, matching, and adapting to whatever you have in your kitchen or whatever your tastebuds are craving.
- Spicy Fried Version: Instead of baking, shallow-fry the coated chicken in oil for ultra-indulgent crunch and a classic fried chicken vibe.
- Cheesy Upgrade: Add a few tablespoons of grated parmesan to the crushed cornflakes for a salty, cheesy kick in every bite.
- Smoky Paprika Twist: Mix smoked paprika into the flour for another layer of warm, earthy flavor—and a beautiful hint of color.
- Gluten-Free Adaptation: Use certified gluten-free cornflakes and a cup-for-cup gluten-free flour blend for crispy chicken everyone can love.
- Sauce Swap: Try maple syrup with cayenne, sriracha-honey, or even a splash of buffalo sauce in the egg wash for a new spin!
How to Make Crispy Hot Honey Chicken
Step 1: Prep the Chicken
Start by patting the chicken tenders dry with paper towels—this ultra-simple step is key for crispy results because excess moisture is the enemy of crunch. For even more flavor, you can give the chicken a light sprinkle of salt and pepper.
Step 2: Set Up Your Dredging Stations
Grab three shallow bowls: In the first, whisk together your flour with garlic powder, onion powder, salt, and pepper. In the second, beat the eggs (add a splash of hot sauce if you want extra zip). For the third, place your coarsely crushed cornflakes and sprinkle in the cayenne for a little extra fire.
Step 3: Coat the Chicken
Working one piece at a time, dredge the chicken fully in the seasoned flour, then dip in egg, letting the extra drip off. Press each piece firmly into the cornflakes, using your hands to get a thick, even coat—don’t be shy, this part makes all the difference!
Step 4: Bake Until Ultra-Crispy
Arrange the coated chicken on a parchment-lined baking sheet, or for an even crisper crust, place a rack over your pan. Give each tender a little drizzle of olive oil, then bake at 400°F for 15–20 minutes, flipping halfway so both sides get beautifully golden. If you want that extra crunchy factor, broil for the last 2–3 minutes!
Step 5: Finish with Hot Honey
As soon as your Crispy Hot Honey Chicken comes out of the oven, immediately drizzle (or brush) them with plenty of hot honey. This step melts slightly into the hot crust and gives that sweet heat we all dream about—it’s truly the flavor-maker.
Step 6: Serve and Enjoy
Let everyone dig in right away! Pile the chicken onto a platter, serve with your favorite ranch or honey mustard dip, and watch them disappear faster than you ever imagined. This is the kind of meal that makes everyone feel like a kid again.
Pro Tips for Making Crispy Hot Honey Chicken
- Cornflake Crushing 101: Crush your cornflakes by hand or in a bag with a rolling pin until they’re coarse—never pulverize into dust, or you’ll lose that signature crunch!
- Press to Impress: When coating, really press those cornflakes onto the chicken, so no bare spots remain. This is the secret trick to thick, even breading that stays put.
- Flip for Maximum Crunch: Don’t skip flipping the tenders halfway through baking. It’s a tiny bit of extra effort that guarantees crispy results on every side.
- Baked or Fried—Your Choice: Want dinner party wow-factor? Try shallow-frying the chicken for even more dramatic crunch, then drain well before adding that irresistible hot honey glaze.
How to Serve Crispy Hot Honey Chicken
Garnishes
For a fresh, vibrant finish, sprinkle your Crispy Hot Honey Chicken with finely sliced scallions, chopped fresh parsley, or a quick zest of lemon. A few extra chili flakes on top are fantastic for those who like it really fiery—and they look beautiful, too!
Side Dishes
This chicken loves classic sides: think buttery mashed potatoes, crunchy coleslaw, or golden roasted veggies. For a lighter meal, pair it with a big green salad or tuck into fluffy brioche buns with pickles and lettuce for homemade chicken sandwiches!
Creative Ways to Present
Turn your Crispy Hot Honey Chicken into playful sliders, wrap pieces in tortillas with slaw for spicy wraps, or chop them onto salads for a bold, crowd-pleasing topping. For game nights, pile tenders on a platter with dip options and watch everyone go back for seconds (and thirds)!
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Hot Honey Chicken will keep in the fridge for up to 3 days. Store in an airtight container to help maintain the crunch (lining with a paper towel can help absorb any extra moisture, too).
Freezing
For longer storage, freeze cooked and cooled chicken tenders on a baking sheet, then transfer to a freezer bag. They reheat surprisingly well—just be sure to add the hot honey after reheating, not before, so the crust stays crisp.
Reheating
To reclaim that oven-fresh texture, arrange leftovers on a rack and reheat in a hot oven (400°F) for 8–10 minutes, or until piping hot and crispy all over. Skip the microwave—it’ll make the coating soft rather than crunchy.
FAQs
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Can I make Crispy Hot Honey Chicken ahead of time?
Yes! You can bread the chicken and refrigerate it, uncovered, for up to 2 hours before baking. For best crunch, bake just before serving and drizzle with hot honey right at the end.
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Is there a way to make this recipe milder or spicier?
Absolutely—control the spice by adjusting the amount of cayenne in the cornflake mix and the heat level of your hot honey. For mild, use plain honey or reduce cayenne; for fiery, amp up both!
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What type of cornflakes should I use for Crispy Hot Honey Chicken?
Plain, unsweetened cornflakes work best; avoid the sugary types for a savory, crispy crust. Crushing them coarsely gives that perfect crunchy bite.
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Do I have to use chicken tenders, or can I use whole breasts or thighs?
You’re not limited to tenders! Slice chicken breasts into strips or use boneless, skinless thighs (pounded to even thickness) for juicy, flavorful results—just adjust baking time as needed.
Final Thoughts
The first bite of Crispy Hot Honey Chicken will have you hooked—sweet, spicy, and so satisfyingly crunchy! Whether it’s a quick weeknight dinner or a crowd-pleasing party bite, this dish is what happy memories are made of. Go ahead, treat yourself and your loved ones—you’re going to love it!
Print
Crispy Hot Honey Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Crispy Hot Honey Chicken recipe combines tender chicken tenders coated in seasoned flour, egg wash, and crunchy cornflakes, baked to golden perfection and drizzled with a sweet and spicy hot honey glaze. Enjoy this delicious dish as a flavorful and satisfying meal!
Ingredients
Chicken:
- 1 1/2 to 1 3/4 lbs. Chicken Tenders or Chicken Breasts
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Coating:
- 1/2 cup Flour
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Egg Wash:
- 2 large Eggs
Cornflake Coating:
- 5 cups Cornflakes
- 1/4 teaspoon Cayenne Pepper (optional)
Other:
- Olive Oil
- Hot Honey
Instructions
- Preheat the oven: Preheat the oven to 400 degrees. Pat dry the chicken tenders.
- Prepare dredging stations: Set up 3 bowls for flour mixture, egg wash, and crushed cornflakes.
- Season the chicken: Optionally season the chicken with salt and pepper.
- Coat the chicken: Dredge in flour, dip in egg wash, coat with cornflakes.
- Bake: Bake at 400°F for 15-20 minutes, flipping halfway.
- Drizzle with hot honey: Drizzle hot honey over the cooked tenders.
- Serve: Enjoy with ranch dressing or honey mustard.
Notes
- For a crunchier texture, fry the coated chicken tenders in oil.
- Enhance the flavor with paprika in the flour mixture or parmesan cheese in the cornflakes.
- Ensure tenders are dry before coating to prevent cornflakes from falling off.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 120mg
