Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken is a show‑stopping yet simple dish that delivers both crunch and sweet‑spicy flavor. With a coating of crushed cornflakes and parmesan, chicken tenderloins get baked to golden crispiness, then finished with a warm drizzle of honey, hot sauce and spices. It’s ideal for a weeknight meal or casual dinner party, offering minimal fuss and maximum taste.

Why You’ll Love This Recipe

You’ll love this recipe because it strikes the perfect balance between ease and excitement. The cornflake coating gives an impressive crunch usually reserved for deep‑fried dishes, yet it’s baked for a lighter finish. The hot honey sauce—sweet, mildly spicy, and aromatic—elevates the chicken into something special. Whether you’re cooking for yourself, family, or friends, this recipe delivers comfort, crunch, and vibrant flavor without too much effort.

Ingredients

• 6 cups cornflakes (use gluten‑free if needed)
• ¼ cup grated parmesan cheese
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 large eggs, beaten
• 2 tbsp hot sauce
• 2 lb chicken breast tenderloins
• Extra virgin olive oil, for drizzling

For the Hot Honey Sauce:

• ½ cup honey
• 2‑3 tbsp hot sauce
• 1‑3 tsp cayenne pepper
• ¾ tsp chipotle chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• Sea salt, to taste
• Fresh thyme, cilantro, or parsley for garnish

Step‑by‑Step: How to Make Baked Crunchy Hot Honey Chicken

1. Preheat your oven to 425 °F (≈ 220 °C). Line a baking sheet with parchment paper.
2. In a food processor combine cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder and a pinch of salt. Pulse until you have fine crumbs. Alternatively crush the cornflakes by placing them in a zip‑lock bag and stepping on them gently. 
3. Beat the eggs in a bowl; add the hot sauce and toss the chicken tenderloins in this egg mixture until well coated. 
4. Dredge the chicken through the cornflake‑crumb mixture, pressing gently so the crumbs adhere. For an extra thick coating, dip the chicken back through the egg mixture then through the crumbs again. Place on the prepared baking sheet. Drizzle or spray with olive oil. 
5. Bake for about 20‑25 minutes (or until the chicken is cooked through and coating is crisp) at 425 °F. 
6. Meanwhile, just before the chicken is done, warm the sauce: in a small saucepan combine honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder and a pinch of sea salt. Warm gently until combined. 
7. When the chicken is done, drizzle the warm hot honey sauce generously over the chicken pieces. Top with fresh herbs (thyme, cilantro or parsley). If the sauce has thickened too much, you can warm it briefly in the microwave. 
8. Serve immediately while the coating is still crisp and the sauce still warm.

Helpful Tips

• Make sure the cornflakes are crushed into fine crumbs—this helps the coating stick well and gives an even crisp texture. 
• Use a meat thermometer if you’re unsure: chicken should reach an internal temperature of 165 °F (≈ 74 °C) for safety. 
• Don’t overcrowd the baking sheet—give each piece space so hot air can circulate and crisp the coating. 
• If you like extra‑crisp, you could switch to using a wire rack set over the baking sheet so the chicken doesn’t sit in its juices. 
• Adjust the spice level: use less cayenne/ hot sauce if you’re sensitive to heat, or increase for a bolder kick.

Substitutions And Variations

• Chicken cut: You can use chicken thighs instead of tenderloins for a juicier result. Adjust bake time accordingly.
• Gluten‑free: Ensure your cornflakes are certified gluten‑free. Also, if you want truly lighter coating you could mix in some gluten‑free panko.
• Sauce sweet‑heat: If you prefer milder, skip or reduce the cayenne and chipotle powder. For more heat, add extra cayenne or use a hotter hot sauce.
• Different coating: Swap out parmesan cheese for finely grated pecorino or omit it if you want dairy‑free.
• Air‑fryer version: This recipe can be adapted to an air fryer: reduce bake time, flip midway, and skip drizzling olive oil if you spray light oil instead. 
• Sandwich version: Use the baked chicken in a sandwich with pickles, slaw, and extra hot honey drizzle for a crunchy sandwich twist. 

Storage Instructions

• Fridge: Store leftovers in an airtight container in the fridge for up to 3‑5 days. To retain crispness, reheat in the oven or air fryer rather than the microwave. 
• Freezer: Once fully cooled, you can freeze the coated chicken pieces (without sauce) for up to 2‑3 months. Reheat in oven/air fryer before adding warm sauce. 
• Sauce: The hot honey sauce refrigerates well in a sealed jar for up to a week; just warm before drizzling.
• Best practice: For best texture, reheat coated chicken uncovered so the coating stays crisp rather than soggy.

Nutritional Information

Here’s an approximate nutrition profile. Exact values depend on the size of your chicken pieces, the brands you use, whether you double‑coat, and how much sauce you drizzle. One version of a very similar cornflake‑coated hot honey chicken calculates as follows: about 539 calories, with ~13 g fat, ~71 g carbs, ~37 g protein. 
Another (lighter variant) shows ~354 calories per serving with ~49 g carbs, ~26 g protein and ~6.6 g fat. 
To estimate for this recipe: since you’re using 2 lb chicken plus generous coating and sauce, you might expect something in the 400‑500 calories per serving range (for 6 servings) plus high protein and appreciable carbs from the coating and honey. Use your own ingredient brands to get more accurate numbers.

Serving Suggestions

• Serve this dish with sweet potato fries or roasted potatoes—the sweetness complements the hot honey nicely. 
• A fresh green salad dressed with lemon vinaigrette offers a bright contrast to the richness of the chicken.
• For an extra treat, slice the chicken and serve in a soft roll with pickles and slaw for a crunchy hot honey chicken sandwich. 
• For a side veggie, roasted Brussels sprouts or green beans tossed with a little garlic work well.
• Garnish with fresh herbs (thyme, cilantro or parsley) and sprinkle with sea salt right before serving for freshness and flavor pop.

Common Questions About Baked Crunchy Hot Honey Chicken

Q: Can I use chicken thighs instead of tenderloins or breasts?
Yes! You can use boneless skinless chicken thighs. They’ll be juicier and more forgiving, though they may require a slightly longer bake time. Always check that the internal temperature reaches 165 °F (≈ 74 °C).

Q: How can I make this recipe gluten‑free?
Use certified gluten‑free cornflakes for the coating. Also check any hot sauce or other ingredients you use for hidden gluten. The rest of the recipe is naturally gluten‑free.

Q: If I want to make this ahead, how should I store or reheat?
You can bake the chicken and then store in the fridge in an airtight container for up to 3‑5 days. Reheat in the oven or air fryer to keep the coating crisp. Add the sauce just before serving. If freezing, only freeze the chicken (without sauce), then reheat and dress with warm sauce when ready.

Q: My coating sometimes falls off—how can I avoid that?
Make sure the chicken is well coated with the egg‑hot sauce mixture before dredging in the crumbs. Press the crumb mixture gently into the chicken so it sticks. Also avoid overcrowding the baking sheet so pieces aren’t steaming. Some recipes recommend using a wire rack so air circulates under pieces. 

Q: How do I control the spice level of the hot honey sauce?
You’re in control! Reduce or skip the cayenne for mild heat, or increase it (or use a hotter hot sauce) if you love spice. Chipotle chili powder adds smoky warmth. Taste as you go.

Q: Can I skip the honey and make it savory only?
Yes—but you’ll lose the sweet‑spicy signature that makes this dish special. You could drizzle plain hot sauce or buffalo sauce instead, but it won’t be the same “hot honey” effect. The honey gives a sticky glaze that contrasts nicely with the crunchy coating.

Conclusion

Thank you for trying this Baked Crunchy Hot Honey Chicken recipe. I hope you enjoy the delicious crunch of the cornflake‑parmesan coating, the warm sweet‑spicy burst of the hot honey sauce, and how surprisingly easy it is to make. It’s one of those dishes that impresses without requiring a ton of work—and that makes it a favorite in my kitchen. I hope it earns a spot as a favorite in your kitchen as well. Wishing you joy in the cooking, and many happy meals shared with friends and family. Thanks for being part of this food‑loving community—enjoy every bite!

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