Intro
Hi, I’m Dulcia. I love recipes that turn simple pantry staples into something crunchy, spicy, and a little sticky. This Baked Crunchy Hot Honey Chicken gives you the satisfying crisp of a fried coating, with the sweet heat of hot honey, all from the oven so cleanup is easier.
Origins
Hot honey is a flavor trend that pairs spicy chiles with honey for an irresistible sweet and spicy contrast. You can read more about honey and its varieties on Wikipedia: https://en.wikipedia.org/wiki/Honey. The idea of a crunchy cornflake crust comes from classic 20th century home cooking, updated here for the oven.
Ingredients
- 6 cups cornflakes (use 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
- 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
- fresh thyme, cilantro, or parsley, for serving
For food safety guidance, see the USDA recommendations: https://www.usda.gov/food-safety
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a food processor, combine cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs. If you do not have a processor, crush the cornflakes in a ziplock bag by stepping on them. Pour crumbs into a shallow bowl.
- Beat the eggs in a bowl. Add 2 tablespoons hot sauce, then add the chicken and toss to coat.
- Dredge each piece of chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. For an extra thick crust, dip back into the eggs, then into the crumbs a second time. Drizzle lightly with olive oil.
- Bake for 20-25 minutes, until the coating is crisp and the chicken is cooked through.
- While the chicken finishes, make the hot honey glaze. In a small sauce pot, warm together honey, 2-3 tablespoons hot sauce, cayenne, chipotle powder, onion powder, garlic powder, and a pinch of salt until combined and warm but not boiling.
- Drizzle the warm sauce over the chicken, garnish with fresh herbs. If the glaze becomes too thick, microwave the sauce for 5 seconds to loosen. Serve immediately.
Baked Honey-Cruised Crispy Chicken
- Total Time: 35-40 mins
- Yield: 4–6 servings 1x
Description
Crispy baked chicken tenders coated in cornflake-parmesan crumbs and finished with a spicy honey sauce.
Ingredients
- 6 cups cornflakes (use 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
- 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
- fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the oven to 425?F and line a baking sheet with parchment paper.
- In a food processor combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt; pulse until fine crumbs, or crush in a ziplock bag; transfer the crumbs to a shallow bowl.
- Beat the eggs in a bowl, add 2 tablespoons hot sauce and the chicken, and toss well to coat.
- Dredge the chicken through the crumbs, fully covering each piece, and place on the prepared baking sheet; for a thicker coating dip the chicken back through the eggs and crumbs a second time, then drizzle with olive oil and bake 20?25 minutes until crisp all around.
- Just before the chicken is done, warm the honey, 2?3 tablespoons hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a sauce pot to make the sauce.
- Drizzle the warm sauce over the cooked chicken, top with fresh herbs, warm briefly in the microwave if the sauce thickens, and serve.
- Prep Time: 15 mins
- Cook Time: 20-25 mins
Tips
- Use gluten free cornflakes if you need a gluten free crust.
- For extra crunch, pulse the cornflakes to a mix of fine and slightly chunky crumbs so the crust has texture.
- Adjust the cayenne and hot sauce to control the heat. Start milder, taste the glaze, then add more heat if you want it spicier.
- Do not overcrowd the baking sheet. Give pieces breathing room so air circulates and the crust crisps.
Variations
- Air fryer version: Reduce baking time and check frequently. Flip once for even browning.
- Swap the honey for maple syrup for a different sweet note, though flavor will change.
- Use panko instead of cornflakes for a lighter, flakier crust.
- Make tenders smaller for appetizers, serve with extra glaze for dipping.
FAQ
Q: Can I use bone-in chicken?
A: Yes, but baking time will increase. Use a meat thermometer and bake until the internal temperature reaches 165 F.
Q: How long does the leftover chicken keep?
A: Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350 F oven until crisp.
Q: Is the recipe spicy for kids?
A: You can reduce or omit the cayenne and use less hot sauce in the glaze for milder heat.
Conclusion
This Baked Crunchy Hot Honey Chicken is a weeknight winner, combining crunch, sweet heat, and straightforward technique. I hope you try it, and please let me know how you like the spice level and any tweaks you make. For more recipes and kitchen tips, visit my site at https://dulciarecipes.com.