This baked crunchy hot honey chicken is the perfect blend of sweet, spicy, and crispy. With a cornflake-parmesan crust and a drizzle of homemade hot honey, it’s a flavorful twist on classic baked chicken that everyone will love.
Why You’ll Love This Recipe
This recipe delivers the irresistible crunch of fried chicken without the mess. The cornflake coating bakes into a golden crust, while the hot honey adds a kick of heat balanced by sweetness. It’s simple, quick, and great for family dinners or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cornflakes, crushed
1/3 cup grated Parmesan cheese
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 large eggs, beaten
2 tablespoons hot sauce
1 ½ pounds chicken breast tenderloins
2 tablespoons extra virgin olive oil
For the Hot Honey:
1/3 cup honey
1–2 tablespoons hot sauce
¼ teaspoon cayenne pepper
¼ teaspoon chipotle chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of sea salt
Fresh thyme, cilantro, or parsley for serving
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, crush cornflakes with paprika, onion powder, and garlic powder. Transfer to a shallow bowl and mix in Parmesan cheese.
In another bowl, whisk together eggs and hot sauce.
Dip each chicken tender in the egg mixture, then coat with the cornflake crumbs. For extra crunch, repeat the process for a second layer.
Place chicken on the baking sheet, drizzle lightly with olive oil, and bake for 25 minutes or until golden brown and crispy.
While the chicken bakes, combine honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepan. Warm over low heat for 2–3 minutes.
Drizzle the hot honey over the baked chicken and sprinkle with fresh herbs. Serve immediately.
Air fryer version: Cook at 400°F for 12–14 minutes, flipping halfway through.
Add heat: Increase cayenne pepper or hot sauce for extra spice.
Gluten-free: Use gluten-free cornflakes.
Dairy-free: Omit Parmesan or use a dairy-free substitute.
Sweet twist: Add a touch of maple syrup to the hot honey for a sweeter balance.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 10 minutes or in an air fryer for 5–6 minutes to restore crispiness. Avoid microwaving, as it can soften the coating.
FAQs
Can I use chicken thighs instead of tenderloins?
Yes, boneless, skinless chicken thighs work well—just adjust the baking time to about 30 minutes.
How spicy is this recipe?
The heat is moderate, but you can adjust the spice level by increasing or reducing the cayenne and hot sauce.
Can I make this ahead of time?
Yes, coat the chicken and refrigerate it for up to 6 hours before baking.
What can I serve with hot honey chicken?
It pairs well with sweet potato fries, roasted vegetables, or a crisp salad.
Can I use panko breadcrumbs instead of cornflakes?
Yes, but cornflakes give the best crunch and flavor.
How do I make the coating stick better?
Double-dip the chicken in the egg and crumb mixture for a thicker, crispier crust.
Can I use a different type of honey?
Any honey works, but wildflower or clover honey gives a balanced sweetness.
How long does the hot honey last?
Store extra hot honey in a sealed jar in the refrigerator for up to 2 weeks.
Can I bake on foil instead of parchment paper?
Yes, but parchment paper prevents sticking and helps the chicken stay crisp.
Is this recipe kid-friendly?
Yes, simply reduce or omit the cayenne and use a mild hot sauce for a gentle flavor.
Conclusion
This baked crunchy hot honey chicken combines crispy texture, sweet-spicy flavor, and easy preparation for a dinner that satisfies every craving. Whether served with fries or a fresh salad, it’s a crowd-pleasing meal you’ll want to make again and again.
Baked crunchy hot honey chicken features a crispy cornflake-Parmesan coating and a sweet-spicy hot honey drizzle. It’s a delicious, oven-baked alternative to fried chicken with bold flavor and perfect crunch.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Halal
Ingredients
2 cups cornflakes, crushed
1/3 cup grated Parmesan cheese
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 large eggs, beaten
2 tablespoons hot sauce
1 ½ pounds chicken breast tenderloins
2 tablespoons extra virgin olive oil
For the Hot Honey:
1/3 cup honey
1–2 tablespoons hot sauce
¼ teaspoon cayenne pepper
¼ teaspoon chipotle chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of sea salt
Fresh thyme, cilantro, or parsley for serving
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a food processor, crush cornflakes with paprika, onion powder, and garlic powder. Transfer to a shallow bowl and mix in Parmesan cheese.
In another bowl, whisk together eggs and hot sauce.
Dip each chicken tenderloin into the egg mixture, then coat with the cornflake mixture. For extra crunch, repeat for a second layer.
Place coated chicken on the prepared baking sheet. Drizzle lightly with olive oil.
Bake for 25 minutes or until golden brown and crispy.
While the chicken bakes, combine honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and sea salt in a small saucepan. Warm over low heat for 2–3 minutes.
Drizzle hot honey over the baked chicken and sprinkle with fresh herbs. Serve immediately.
Notes
Air fry at 400°F for 12–14 minutes as an alternative method.
Use gluten-free cornflakes to make the dish gluten-free.
Omit Parmesan or use dairy-free cheese for a dairy-free version.
Add maple syrup to the hot honey for a sweeter flavor.
Store leftover chicken in an airtight container for up to 3 days.
Reheat in the oven or air fryer to restore crispiness—avoid microwaving.
