Sizzling Baked Hot Honey Chicken Recipe to Spice Up Dinner

Crafting a mouthwatering crispy baked hot honey chicken dish promises an explosion of flavors that'll make your taste buds dance.

Sweetness meets spice in this incredible culinary creation.

Layers of golden-brown crunch complement the delightful honey glaze, creating a perfect balance of heat and comfort.

Tender chicken pieces emerge from the oven with a gorgeous caramelized exterior that beckons you to take a bite.

Minimal ingredients and simple techniques guarantee success, even for novice cooks.

A simple marinade transforms ordinary chicken into an extraordinary meal that feels like a restaurant-quality experience.

Crispy Baked Hot Honey Chicken That Wows

• Crush and Coat with Ease: Transform ordinary cornflakes into a spectacular crispy coating without complex kitchen tools, making this recipe accessible for home cooks of all skill levels.
• Customize Your Crunch: Adjust chicken piece sizes from whole breasts to smaller strips, allowing flexibility for individual preferences and serving styles.
• Healthier Indulgence: Bake instead of deep-fry, reducing oil usage while maintaining a satisfyingly crisp exterior that rivals traditional fried chicken techniques.
• Spice Up Your Meal: Incorporate hot honey sauce for a sweet and spicy flavor profile that elevates the dish from standard chicken recipes, perfect for adding excitement to weeknight dinners or game day spreads.

Ingredients Needed for Crispy Baked Hot Honey Chicken

• Cornflakes: Provide a crunchy and textured coating for the chicken.
• All-Purpose Flour: Creates a base layer for the breading that helps the egg and cornflake coating stick.
• Salt, Black Pepper: Enhance the overall flavor of the chicken.

• Eggs: Act as a binding agent to help the cornflake coating adhere to the chicken.
• Nonstick Cooking Spray: Helps achieve a golden and crisp exterior.

• Chicken Breasts: The main protein that will be crispy baked and coated.
• Honey: Provides sweetness to the hot honey sauce.
• Butter: Adds richness and helps create a smooth sauce.
• Hot Sauce: Introduces heat and spiciness to the honey sauce.

How to Bake Crispy Baked Hot Honey Chicken

Tips to Nail Crispy Baked Hot Honey Chicken

• Crush cornflakes thoroughly for maximum crispiness, using a food processor or rolling pin to create uneven, crunchy pieces that’ll stick perfectly to chicken.
• Pat chicken completely dry before seasoning to ensure a crisp, golden-brown coating that won’t become soggy during baking.
• Layer breading carefully by following the flour-egg-cornflake sequence, pressing crumbs firmly onto chicken to create an extra crunchy exterior.
• Spray chicken lightly with cooking spray before baking to help achieve a more golden, crisp finish that mimics deep-fried texture without excess oil.
• Warm hot honey sauce gently to prevent burning, keeping it at low heat so it remains smooth and ready to drizzle over the perfectly baked chicken.

Variations on Crispy Baked Hot Honey Chicken

• Gluten-Free Crunch Chicken: Replace cornflakes with crushed gluten-free rice cereals or almond flour mixed with gluten-free breadcrumbs for a celiac-friendly version.
• Spicy Korean-Style Chicken: Swap hot honey sauce with gochujang and honey mixture, adding sesame oil and green onions for an authentic Korean flavor profile.
• Air Fryer Quick Chicken: Transform the baking method by using an air fryer at 375°F for 10-12 minutes, achieving similar crispy texture with reduced cooking time and less oil.
• Mediterranean Herb Chicken: Modify breading by incorporating dried oregano, thyme, and parmesan cheese into cornflake mixture, then finish with a lemon-infused honey drizzle for a Mediterranean-inspired variation.

Pairing Suggestions for Crispy Baked Hot Honey Chicken

• Tangy, crisp cabbage salad balances the spicy-sweet chicken with cool, refreshing crunch.
• Herbed, golden potato wedges complement the chicken’s crispy texture and provide hearty side support.
• Bright, zesty beverage cuts through the hot honey’s richness, offering a refreshing palate cleanser.
• Crisp white wine’s acidic notes perfectly match the dish’s sweet and spicy profile, elevating the overall dining experience.

Storage Tips for Crispy Baked Hot Honey Chicken

• Transfer leftover chicken to an airtight container and store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain crispiness and prevent moisture buildup.
• Wrap individual pieces in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 2 months. Label the bag with the date to track freshness.
• Preheat oven to 375°F. Place chicken on a wire rack over a baking sheet to restore crispiness. Heat for 10-12 minutes until internal temperature reaches 165°F. Avoid microwaving to prevent soggy breading.

FAQs

Crispy Baked Hot Honey Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 40 reviews

• Total Time: 36 minutes
• Yield: 3 1x

Print Recipe

Pin Recipe

Description

Hot honey chicken from Southern kitchens delivers crispy, golden perfection with sweet-spicy glaze. Perfectly balanced flavors and simple preparation invite home cooks to create restaurant-quality comfort cuisine.

---

Ingredients

Scale 1x2x3x

• 3 large boneless and skinless chicken breasts (1.5 lbs or 680 g)
• Salt
• Black pepper
• Nonstick cooking spray
• 3 large eggs (whisked)
• 2 tsp hot sauce
• 5 cups cornflakes (crushed)
• ½ cup flour
• 3 tbsps light brown sugar
• 1 ½ tsp paprika
• ½ tsp salt
• ½ tsp chili powder
• ¼ tsp black pepper
• ¼ tsp cayenne pepper
• ½ cup honey
• ¼ cup hot sauce (Frank’s Red Hot)
• 3 tbsps butter
• 1 tbsp light brown sugar
• 2 tsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp mustard powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pulverize cornflakes into irregular, fine fragments using a food processor, rolling pin, or manual crushing technique.
2. Organize three separate shallow containers: one for flour mixture, another for egg mixture, and the last for breading mixture.
3. Butterfly chicken breasts by cutting lengthwise, then tenderize to approximately half-inch thickness using a meat mallet. Optional: subdivide into smaller portions.
4. Heat oven to 425°F, preparing a light-colored, lightly greased baking sheet.
5. Pat chicken completely dry, then generously season both surfaces with salt and pepper.
6. Thoroughly coat each chicken piece in flour mixture, ensuring comprehensive coverage.
7. Submerge floured chicken into egg mixture, allowing excess liquid to drain completely.
8. Meticulously press crushed cornflake mixture onto chicken, ensuring full and even adherence. Repeat egg and cornflake dipping if necessary for comprehensive coating.
9. Position breaded chicken pieces onto prepared baking sheet, maintaining spacing between portions.
10. Lightly mist chicken with nonstick cooking spray to enhance crispiness.
11. Roast in preheated oven for 15-16 minutes until exterior turns golden and crisp.
12. Simultaneously, construct hot honey sauce by combining ingredients in a small saucepan. Gradually heat, bringing to brief boil, then reduce to warming temperature.
13. After baking, immediately drizzle chicken with prepared hot honey sauce. Consider reserving additional sauce for individualized dipping.

Notes

• Crush cornflakes thoroughly for maximum crunch, using a food processor or rolling pin to create varied, small pieces that will adhere better to chicken.
• Pat chicken completely dry before breading to ensure crispy exterior and prevent soggy coating, using paper towels to remove excess moisture.
• Layer breading carefully by pressing cornflake crumbs firmly onto chicken, creating multiple coats for extra crispiness and ensuring complete coverage.
• Adjust hot honey sauce heat level by modifying pepper quantities, allowing customization for different spice tolerances without compromising overall flavor profile.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 3
• Calories: 518 kcal
• Sugar: 28 g
• Sodium: 660 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 57 g
• Fiber: 3 g
• Protein: 42 g
• Cholesterol: 195 mg