Description
This Baked Crunchy Hot Honey Chicken recipe offers a deliciously crispy exterior thanks to a seasoned cornflake and parmesan coating, paired perfectly with a sweet and spicy hot honey drizzle. It’s an easy oven-baked dish bursting with bold flavors and a touch of heat, ideal for a satisfying weeknight dinner or casual gathering.
Ingredients
Scale
For the Chicken
- 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
For the Hot Honey Sauce
- 1/2 cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper (adjust to heat preference)
- 3/4 teaspoon chipotle chili powder
- Sea salt, to taste
- Fresh thyme, cilantro, or parsley, for serving
Instructions
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Cornflake Coating: In a food processor, pulse the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt until you achieve fine crumbs. If you don’t have a processor, place the cornflakes in a ziplock bag and crush them by pressing or stepping on them. Transfer the crumbs to a shallow bowl.
- Prepare the Chicken Coating: In a separate bowl, beat the eggs and stir in the hot sauce. Add the chicken breast tenderloins to this mixture and toss until each piece is thoroughly coated with the egg and hot sauce blend.
- Dredge the Chicken in the Crumbs: Coat each chicken piece in the cornflake crumb mixture, pressing the crumbs onto the chicken to cover fully. For an extra thick coating, dip the chicken back into the egg mixture, then again into the crumbs. Arrange the coated chicken evenly on the prepared baking sheet. Drizzle the chicken lightly with olive oil to promote crispiness during baking.
- Bake the Chicken: Place the baking sheet in the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the coating is crisp and golden brown on all sides.
- Prepare the Hot Honey Sauce: Just before the chicken finishes baking, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of sea salt in a small saucepan. Warm the sauce gently over low heat until heated through and well combined.
- Serve the Chicken: Drizzle the warm hot honey sauce generously over the baked crunchy chicken. Garnish with fresh thyme, cilantro, or parsley for a burst of freshness and color. If the sauce thickens upon standing, simply warm it for a few seconds in the microwave before drizzling. Enjoy immediately!
Notes
- You can adjust the cayenne pepper and hot sauce quantities in the coating and the sauce to control the heat level to your preference.
- For gluten-free diets, ensure you use certified gluten-free cornflakes.
- Using chicken tenderloins keeps the cooking time short and ensures juicy results.
- The double-dip method in egg and crumbs makes for an extra crunchy coating.
- If you prefer less sweetness, reduce the honey in the hot honey sauce accordingly.
- Leftover chicken can be stored in the refrigerator for up to 3 days but is best enjoyed fresh for optimal crunchiness.
Keywords: Hot Honey Chicken, Baked Crispy Chicken, Spicy Honey Chicken, Crunchy Chicken Recipe, Oven-Baked Chicken Tenderloins