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Baked Crunchy Hot Honey Chicken Recipe
Ben Carraoli

Baked Crunchy Hot Honey Chicken Recipe

I recently made this Baked Crunchy Hot Honey Chicken, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.