Go Back
–+ servings
Baked Crunchy Hot Honey Chicken

Baked Crunchy Hot Honey Chicken: Crispy, Sweet Perfection!

Baked Crunchy Hot Honey Chicken is a delightful journey of textures and flavors that combines crispy chicken with sweet honey and spicy heat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Coating
  • 2 cups Cornflakes Substitute with gluten-free cornflakes for a gluten-free option.
  • 1/2 cup Parmesan Cheese Can be omitted for a dairy-free version.
  • 1 tablespoon Smoked Paprika Regular paprika can work as a substitute.
  • 1 teaspoon Onion Powder Fresh onion can be used but will change the texture.
  • 1 teaspoon Garlic Powder Fresh garlic may be used for a stronger taste but will alter the texture.
  • 2 large Eggs (Beaten) A flax egg can substitute for a vegan option.
  • 2 tablespoons Hot Sauce Adjust the quantity based on your desired heat level.
  • 1 pound Chicken Breast Tenderloins Can substitute with thighs for more flavor.
  • 2 tablespoons Extra Virgin Olive Oil Any neutral oil can be used as a substitute.
For the Hot Honey Sauce
  • 1/2 cup Honey Feel free to use maple syrup for a vegan alternative.
  • 1 tablespoon Additional Hot Sauce Optional based on taste preference.
  • 1/2 teaspoon Cayenne Pepper Adjust based on your spice tolerance.
  • 1 teaspoon Chipotle Chili Powder Modify according to your heat preferences.
  • 1/2 teaspoon Sea Salt Use to taste.
  • 1/4 cup Fresh Herbs (e.g. thyme, cilantro, or parsley) For garnish and added fresh flavor.

Equipment

  • oven
  • Baking Sheet
  • Parchment Paper
  • Food Processor
  • Mixing Bowls

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Blend the cornflakes with parmesan cheese, smoked paprika, onion powder, garlic powder, and salt in a food processor until they form fine crumbs.
  3. Beat the eggs with hot sauce in a separate bowl, then add the chicken gently, mixing until every piece is well-coated.
  4. Dredge the chicken pieces in the cornflake mixture, covering them completely, then arrange on the baking sheet, drizzle with olive oil, and bake for 20-25 minutes until crispy.
  5. Prepare the hot honey sauce by gently warming honey with additional hot sauce, cayenne pepper, chili powder, and salt over low heat, stirring until combined.
  6. Drizzle the warm sauce over the baked chicken and finish with a sprinkle of fresh herbs before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Letting the dredged chicken rest for about 10 minutes allows the coating to adhere better, ensuring a crunchier bite.

Tried this recipe?

Let us know how it was!