Oh my goodness, let me tell you about my family’s new obsession – this baked crunchy hot honey chicken! It’s got everything you want: that satisfying cornflake crunch, juicy chicken, and that magical sweet-spicy kick from the hot honey sauce. I first made this on a busy weeknight when my kids were begging for something “fun” for dinner, and wow – plates were clean in minutes!
The best part? You get that irresistible fried chicken texture without all the oil. The cornflakes and parmesan create this golden, crispy crust that stays crunchy even after baking. And that hot honey sauce? Just wait until you see how it glazes the chicken with sticky, spicy-sweet perfection. Trust me, this recipe’s going to become your new go-to for easy family dinners that actually get everyone excited to come to the table.
Table of Contents
Table of Contents
Why You’ll Love This Baked Crunchy Hot Honey Chicken
Let me count the ways this recipe will become your new favorite:
- Crazy-crispy without frying: That cornflake-parmesan crust bakes up so golden and crunchy, you’ll swear it came from a fryer!
- Sweet-heat magic: The hot honey sauce is my favorite part – just enough spice to make things interesting, but balanced with honey’s sweetness.
- Weeknight easy: From mixing to baking, this comes together in about 40 minutes flat. (I’ve timed it during soccer-practice chaos!)
- Kid-approved: My picky eaters go wild for the “crunchy chicken” – just go lighter on the cayenne for little ones.
Ingredients for Baked Crunchy Hot Honey Chicken
Here’s everything you’ll need to make this crispy, spicy-sweet masterpiece. I’ve grouped them so you can easily see what goes where – no hunting through paragraphs!
For the Crunchy Coating:
- 6 cups cornflakes (use gluten-free if needed – I like the texture better than panko!)
- 1/4 cup grated parmesan cheese (the powdery kind works best for sticking)
- 1 teaspoon smoked paprika (trust me, it adds depth)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of sea salt
For the Chicken:
- 2 pounds chicken breast tenderloins (or thighs if you prefer)
- 2 large eggs, beaten (room temp helps the coating stick)
- 2 tablespoons hot sauce (I use Frank’s – it’s our family staple)
- Extra virgin olive oil, for drizzling
For the Hot Honey Sauce:
- 1/2 cup honey (local if you can – the flavor shines)
- 2-3 tablespoons hot sauce (adjust to your heat tolerance)
- 1-3 teaspoons cayenne pepper (start with 1 if you’re spice-shy)
- 3/4 teaspoon chipotle chili powder (smoky goodness!)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of sea salt
- Fresh thyme, cilantro, or parsley for serving (optional but pretty)
See? Nothing too fancy – just pantry staples transformed into something magical. Pro tip: measure everything before you start coating. Things move fast once those chicken tenders hit the egg wash!
Equipment You’ll Need
You won’t need anything fancy here – just the usual kitchen workhorses! Grab a large baking sheet lined with parchment paper (trust me, cleanup is a breeze), a food processor for those crispy cornflakes, a couple shallow bowls for dredging, and a small pot for that addictive hot honey sauce. My secret? A silicone brush for drizzling that olive oil evenly – you’ll get perfect golden crunch every time!
How to Make Baked Crunchy Hot Honey Chicken
Okay, let’s get cooking! This recipe comes together in four simple steps that even my 8-year-old can help with (well, except the hot sauce part – that’s Mom’s job). I’ll walk you through each one so you get that perfect crunch and sticky-sweet heat every time.
Step 1: Prepare the Coating
First, crank that oven to 425°F – we want it nice and hot for maximum crispiness! While it heats, grab your food processor and toss in the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and that pinch of salt. Now pulse it until you get fine, sandy crumbs with a few bigger pieces for texture. You’re aiming for something between breadcrumbs and sand – not powder, but not huge flakes either. Dump this golden mixture into a shallow bowl and set it aside. Oh, and don’t wash the food processor yet – we’ll use it again for the sauce!
Step 2: Coat the Chicken
Time for the fun part! In one bowl, beat those eggs with the hot sauce until they’re totally combined. In another bowl, you’ve got your cornflake mixture ready. Now take each chicken tender and give it a good dunk in the egg wash, letting the excess drip off. Then roll it in the crumbs, pressing gently so they really stick. Want extra crunch? Do a double coat – just repeat the egg and crumb steps. I always double-coat because, let’s be honest, more crunch is always better! Lay each coated piece on your parchment-lined baking sheet, leaving a little space between them.
Step 3: Bake to Perfection
Here’s my secret for ultra-crispy baked chicken: drizzle each piece lightly with olive oil before baking. This helps the coating get that gorgeous golden color. Pop the tray in the oven and bake for 20-25 minutes. You’ll know it’s done when the coating is deep golden brown and the chicken reaches 165°F inside. If you’re unsure, cut into one piece – the coating should shatter when you bite it, and the chicken should be juicy with no pink. Oh, and resist the urge to flip them! The bottom gets crispy on its own.
Step 4: Make the Hot Honey Sauce
About 10 minutes before the chicken’s done, let’s make that magical sauce. In a small pot over medium heat, combine the honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt. Stir constantly as it simmers gently for 2-3 minutes until everything’s dissolved and the sauce is slightly thickened. Taste it – too spicy? Add more honey. Need more kick? More cayenne! Keep it warm until the chicken comes out, then drizzle generously over each piece. Top with fresh herbs if you’re feeling fancy, and serve immediately while everything’s hot and crispy.
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Baked Crunchy Hot Honey Chicken: 40-Minute Family Favorite
Crispy baked chicken coated in cornflakes and parmesan, drizzled with spicy hot honey sauce.
- Total Time: 40 minutes
- Yield: 4 servings 1x
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. Line a baking sheet with parchment paper.
- In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. Transfer to a shallow bowl.
- Beat the eggs, add hot sauce and chicken, and coat well. Dredge the chicken in the crumbs, place on the baking sheet. For a thicker coating, repeat the process. Drizzle with olive oil. Bake for 20-25 minutes.
- Before the chicken finishes, make the sauce. Warm honey, hot sauce, cayenne, chili powder, onion powder, garlic powder, and salt in a pot.
- Drizzle the warm sauce over the chicken. Top with herbs. Reheat sauce if needed. Serve.
Notes
- Use gluten-free cornflakes if needed.
- Double-coating gives extra crispiness.
- Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg
Tips for the Best Baked Crunchy Hot Honey Chicken
After making this recipe more times than I can count (seriously, my kids request it weekly), here are my foolproof tips for absolute perfection:
- Let coated chicken rest for 5-10 minutes before baking – this helps the coating really stick!
- Gluten-free? Just grab GF cornflakes – they crisp up even better than regular ones in my opinion.
- Sauce too thick? Just reheat gently with a teaspoon of water – it’ll loosen right up for perfect drizzling.
- For extra crispiness, place the baking sheet on the oven’s middle rack – no hot spots means even browning.
Oh, and don’t skip the fresh herbs at the end! That pop of green makes everything taste fancier, even on busy nights.
Serving Suggestions
This baked crunchy hot honey chicken plays so well with others! My family loves it with cool, creamy coleslaw to balance the heat, or piled on top of fluffy mashed potatoes to soak up that spicy honey goodness. For something lighter, try roasted sweet potatoes or crisp green beans – the sweetness pairs perfectly with the sauce. And don’t forget extra napkins – things get deliciously messy! If you’re looking for more side dish inspiration, check out our best side dishes.
Storing and Reheating
Here’s the good news – leftovers (if you have any!) keep their crunch surprisingly well! Store cooled chicken in an airtight container for up to 3 days. When reheating, skip the microwave – it turns the coating soggy. Instead, pop pieces on a baking sheet and warm at 375°F for 8-10 minutes. The oven brings back that perfect crispiness! The sauce might thicken in the fridge – just warm it gently with a splash of water to bring it back to drizzling perfection.
FAQs About Baked Crunchy Hot Honey Chicken
Can I use chicken thighs instead of breast tenderloins?
Absolutely! Thighs work beautifully – just increase bake time to 25-30 minutes since they’re thicker. The dark meat stays extra juicy under that crispy coating. My husband actually prefers thighs because they can handle the longer bake without drying out.
How spicy is this recipe?
It’s totally customizable! Start with just 1 teaspoon cayenne if you’re sensitive to heat. The honey balances it nicely, but you can always add more hot sauce or cayenne at the end. My kids like it with just 1/2 teaspoon cayenne – still flavorful without too much burn.
Can I make this in an air fryer?
Yes! Air fry at 375°F for about 15 minutes, flipping halfway. You’ll get insane crispiness – maybe even better than the oven! Just work in batches so the pieces aren’t crowded. Bonus: no need to drizzle with oil since the air fryer crisps so well on its own.
What’s the best way to crush cornflakes without a food processor?
No worries! Put them in a zip-top bag and roll with a rolling pin or wine bottle. You want some texture – not powder. Or just crush them with your hands right in the bowl (my kids love helping with this part!). The uneven pieces actually give extra crunch.
Can I prep this ahead?
Sort of! You can coat the chicken and refrigerate it (unbaked) for up to 4 hours – the coating actually sticks better this way. But make the sauce fresh – it only takes 5 minutes. Leftovers reheat surprisingly well in the oven too!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving (about 2-3 chicken tenders with sauce): roughly 450 calories, 12g fat (3g saturated), 35g protein, and 45g carbs. The sugar comes mostly from that irresistible honey glaze – totally worth it in my book! Just remember, nutrition can vary based on your exact ingredients and brands. I always say – enjoy every crispy, spicy-sweet bite without stressing the numbers too much! If you want to see more of our recipes, follow us on Facebook!
