Description
Baked Crunchy Hot Honey Chicken features tender chicken breast coated in a crispy, flavor-packed cornflake-parmesan crust and finished with a spicy homemade hot honey drizzle. This healthier baked alternative delivers maximum crunch and heat without frying, ready in only 40 minutes—a crowd-pleasing main course perfect for busy weeknights.
Ingredients
Units
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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
- Pinch of salt
- 2 large eggs, beaten
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey
- 1/2 cup honey
- 2–3 tablespoons hot sauce
- 1–3 teaspoons cayenne pepper
- 3/4 teaspoon chipotle chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Sea salt, to taste
For Serving
- Fresh thyme, cilantro, or parsley (for garnish)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425° F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Cornflake Coating: In a food processor, combine cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until fine crumbs form. If you don’t have a processor, place the mixture in a ziplock bag and crush with your hands or by stepping on it. Pour the crumbs into a shallow bowl.
- Prepare Egg Mixture: In another bowl, beat the eggs well, add in the hot sauce, then toss the chicken tenderloins in the mixture until thoroughly coated.
- Bread the Chicken: Dredge each piece of chicken through the cornflake crumb mixture, pressing to adhere crumbs all over. For an extra-thick coating, dip chicken back into the egg mixture and coat again in the crumbs. Set breaded chicken pieces on the prepared baking sheet and lightly drizzle with olive oil.
- Bake the Chicken: Bake in the preheated oven for 20–25 minutes, or until the coating is crisp and golden brown, and the chicken is cooked through (internal temperature should reach 165°F).
- Make the Hot Honey: While the chicken bakes, add honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of sea salt to a small saucepan. Warm over low heat, stirring until well combined and runny. Set aside; if it thickens, rewarm in the microwave for a few seconds before serving.
- Finish and Serve: Drizzle the warm hot honey over the baked chicken. Sprinkle with fresh thyme, cilantro, or parsley as desired. Serve immediately and enjoy!
Notes
- For extra crunch, double-dip the chicken (egg wash followed by crumb coat twice).
- If you want it less spicy, reduce cayenne or use mild hot sauce in the honey.
- Cornflakes work best for crispiness, but panko breadcrumbs can be substituted if needed.
- This recipe can be made gluten free by using certified gluten-free cornflakes.
- Leftovers can be reheated in the oven to retain crunch; avoid microwaving for best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 390
- Sugar: 18g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
