Baked Crunchy Hot Honey Chicken Recipe | Sweet & Spicy
I recently made this Baked Crunchy Hot Honey Chicken Recipe, and honestly, it turned out even better than I expected. The coating came out ultra-crispy, the chicken stayed juicy, and that sweet-spicy honey drizzle was pure magic. I love how this recipe feels like fried chicken but without the mess or guilt.
It’s one of those dishes that look fancy but are surprisingly easy to make — kind of like this flavorful Birria Enchiladas Recipe that’s packed with bold spices and comfort. Let me share exactly how I pulled it together so you can enjoy the same crunchy, sticky perfection at home.
Ingredients
Here’s everything you’ll need (serves several):
- 6 cups cornflakes – these give the chicken its irresistible crunch; crush them finely for the best texture.
- ¼ cup grated Parmesan cheese – adds salty richness and helps crisp the coating.
- 1 teaspoon smoked paprika – gives a warm, smoky flavor that deepens during baking.
- ½ teaspoon onion powder – builds gentle savory notes in the crust.
- ½ teaspoon garlic powder – adds depth without overpowering the flavor.
- 2 large eggs, beaten – helps the crumbs stick firmly to the chicken.
- 2 tablespoons of hot sauce – gives subtle heat right in the coating.
- 2 pounds chicken breast tenderloins – tender, juicy, and bake evenly for consistent results.
- Extra-virgin olive oil, for drizzling – ensures the chicken crisps beautifully in the oven.
Hot Honey Sauce
- ½ cup honey – the sweet foundation that caramelizes lightly on contact with hot chicken.
- 2–3 tablespoons hot sauce – builds heat and balance against the sweetness
- 1–3 teaspoons cayenne pepper – adjust this depending on your spice tolerance.
- ¾ teaspoon chipotle chili powder – adds smoky warmth.
- ½ teaspoon garlic powder – echoes the flavor from the coating.
- ½ teaspoon onion powder – adds mild savoriness.
- Sea salt, to taste – rounds out the sweetness and spice.
- Fresh thyme, cilantro, or parsley – for a touch of color and freshness before serving.
Note: Serves several people, depending on portion size.
Variations
Want to switch it up or adapt it for dietary needs? Try these:
- Dairy-free: Skip Parmesan cheese and use nutritional yeast or finely ground almonds instead for nutty flavor.
- Gluten-free: Make sure to use certified gluten-free cornflakes — they work perfectly.
- Sugar-reduced: Replace part of the honey with maple syrup or agave for a lighter sweetness.
- Extra flavor: Add lemon zest or a splash of apple cider vinegar to the honey sauce for brightness.
- Milder version: Reduce cayenne or skip chipotle chili powder for less heat.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Baking sheet (lined with parchment): For baking the chicken evenly without sticking.
- Food processor or zip-lock bag: To crush the cornflakes easily.
- Two shallow bowls: One for egg mixture, one for crumb coating.
- Small saucepan: For melting and mixing the hot honey sauce.
- Cooking thermometer (optional): To ensure chicken reaches 165°F (74°C) for perfect doneness.
How to Make Baked Crunchy Hot Honey Chicken
Preparing the coating
Preheat the oven to 425°F (220°C). In a food processor, crush cornflakes into fine crumbs, then mix in Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. This mixture forms the base of your crunchy coating.
Coating the chicken
In a separate bowl, whisk together eggs and hot sauce. Dip each chicken tenderloin into the egg mixture, then coat thoroughly in the cornflake mixture. For extra crunch, dip again into the egg and then crumbs for a second layer. It’s worth the effort!
Baking
Arrange the coated chicken pieces on the parchment-lined baking sheet. Drizzle or lightly spray with olive oil to help the coating crisp up in the oven. Bake for about 20–25 minutes, until golden brown and cooked through. The coating should be crunchy and lightly browned.
Making the hot honey sauce
While the chicken bakes, warm honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt in a small saucepan over low heat. Stir until smooth and slightly thickened. Taste and adjust the spice level as you like — this sauce is what makes the dish shine.
Finishing
Once the chicken is done, drizzle the warm hot honey sauce over the top, coating each piece generously. Sprinkle with chopped herbs like parsley or thyme for freshness and color before serving.
Additional Tips for Making This Recipe Better
After making this recipe a few times, I’ve learned a few tricks that make it even better:
- I like to double-coat the chicken for extra crunch — egg, crumbs, egg, crumbs.
- Drizzling olive oil works better than brushing; it even creates crispness.
- Let the chicken rest for a few minutes after baking so the coating stays crunchy when sauced.
- Always taste the honey sauce before drizzling — adjust spice or sweetness to your liking.
- Crushing cornflakes by hand in a zip-lock bag works perfectly when you don’t want to dirty a food processor.
How to Serve Baked Crunchy Hot Honey Chicken?
For the best presentation, I arrange the chicken on a large platter and drizzle extra hot honey sauce over the top. A sprinkle of fresh herbs or green onions adds vibrant color. This chicken pairs beautifully with creamy mashed potatoes, roasted vegetables, or sweet potato fries.
For a lighter meal, serve it over crisp coleslaw or a green salad — or enjoy it alongside a refreshing Summer Peach Fruit Salad Recipe for a sweet and juicy contrast. A wedge of lemon on the side adds a bright, tangy contrast to the sweet and spicy flavors.
Nutritional Information
Each serving offers a satisfying balance of nutrients:
- Calories: ~400 kcal
- Protein: ~30 g
- Carbohydrates: ~28 g
- Fat: ~14 g
It’s filling, flavorful, and much lighter than fried alternatives.
Make Ahead and Storage
Storing leftovers
Once cooled, store leftover chicken in an airtight container in the fridge. It stays fresh for up to 4 days without losing too much crunch.
Freezing
For longer storage, freeze baked (unsauced) chicken pieces in freezer bags for up to 2 months. This keeps the coating crisp when reheated.
Reheating
Reheat in the oven at 375°F (190°C) for 8–10 minutes or in an air fryer at 350°F (175°C) for 5–6 minutes until warm and crisp. Add freshly warmed honey sauce before serving for that just-made flavor.
Why You’ll Love This Recipe
There are plenty of reasons to add this recipe to your rotation:
- Crispy yet baked: You get the crunch of fried chicken without deep-frying.
- Sweet-spicy balance: The honey and hot sauce combo is perfectly addictive.
- Customizable heat: Easily adjust the spice level to suit your taste.
- Perfect for any occasion: Ideal for family dinners, game days, or casual parties.
- Simple ingredients: Everything used is pantry-friendly and easy to find.
If you love crispy, flavorful chicken that’s coated in a sticky-sweet glaze, this Baked Crunchy Hot Honey Chicken is going to be your new favorite. It’s easy enough for busy nights but impressive enough for guests. I can guarantee you’ll find yourself making it again and again — just like I do!
Baked Crunchy Hot Honey Chicken Recipe
Ingredients
Method
- Preheat the oven to 425°F (220°C). In a food processor, crush cornflakes into fine crumbs, then mix in Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt. This mixture forms the base of your crunchy coating.
- In a separate bowl, whisk together eggs and hot sauce. Dip each chicken tenderloin into the egg mixture, then coat thoroughly in the cornflake mixture. For extra crunch, dip again into the egg and then crumbs for a second layer. It’s worth the effort!
- Arrange the coated chicken pieces on the parchment-lined baking sheet. Drizzle or lightly spray with olive oil to help the coating crisp up in the oven. Bake for about 20–25 minutes, until golden brown and cooked through. The coating should be crunchy and lightly browned.
- While the chicken bakes, warm honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and salt in a small saucepan over low heat. Stir until smooth and slightly thickened. Taste and adjust the spice level as you like — this sauce is what makes the dish shine.
- Once the chicken is done, drizzle the warm hot honey sauce over the top, coating each piece generously. Sprinkle with chopped herbs like parsley or thyme for freshness and color before serving.
Notes
- I like to double-coat the chicken for extra crunch — egg, crumbs, egg, crumbs.
- Drizzling olive oil works better than brushing; it even creates crispness.
- Let the chicken rest for a few minutes after baking so the coating stays crunchy when sauced.
- Always taste the honey sauce before drizzling — adjust spice or sweetness to your liking.
- Crushing cornflakes by hand in a zip-lock bag works perfectly when you don’t want to dirty a food processor.