Description
This Crispy Baked Hot Honey Chicken is the ultimate combo of sweet, spicy, and crunchy! Tender chicken breasts are coated in a cornflake crust, baked until perfectly golden, and drizzled with a sticky homemade hot honey glaze. It’s an easy oven-baked dinner that tastes like your favorite takeout — without the fryer!
Ingredients
For the Chicken:
-
2 large chicken breasts (or thighs, for extra juiciness)
-
Salt and black pepper, to taste
-
Nonstick cooking spray
For the Breading:
-
1 cup all-purpose flour (or almond flour for gluten-free)
-
1 tbsp light brown sugar
-
2 eggs
-
2 tbsp hot sauce (adjust to your spice level)
-
2 cups crushed cornflakes (gluten-free if needed)
-
1 tsp paprika
-
1 tsp chili powder
-
½ tsp black pepper
-
¼ tsp cayenne pepper
-
½ tsp salt
For the Hot Honey Sauce:
-
½ cup honey
-
2 tbsp butter (or plant-based alternative)
-
1 tbsp light brown sugar
-
1 tbsp apple cider vinegar
-
1 tbsp hot sauce
-
¼ tsp garlic powder
-
¼ tsp onion powder
-
¼ tsp mustard powder
Instructions
-
Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
-
Crush the cornflakes: Use a food processor or rolling pin to crush them into small, crumbly pieces.
-
Set up your coating station:
-
Bowl 1: Mix flour and brown sugar.
-
Bowl 2: Whisk eggs and hot sauce.
-
Bowl 3: Combine crushed cornflakes with paprika, chili powder, salt, pepper, and cayenne.
-
-
Prepare the chicken: Slice and pound the chicken to even thickness. Season with salt and pepper.
-
Coat the chicken: Dredge each piece in flour, dip in the egg wash, then roll in the cornflake mix, pressing gently for full coverage.
-
Bake: Place chicken on the prepared sheet, spray lightly with nonstick spray, and bake for 15–16 minutes, or until golden brown and crisp.
-
Make the hot honey sauce: In a small saucepan over low heat, combine honey, butter, brown sugar, hot sauce, vinegar, and spices. Stir until smooth and slightly thickened.
-
Finish & serve: Drizzle the hot honey sauce over baked chicken before serving. Reserve extra sauce for dipping — trust me, you’ll want it!
Notes
For extra crunch, flip chicken halfway through baking.
Want it milder? Reduce the hot sauce in both the coating and glaze.
Great for meal prep — reheat in the air fryer for 3–4 minutes for that fresh-from-the-oven crisp!
Pairs perfectly with coleslaw, cornbread, or creamy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 540 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg