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Crunchy Hot Honey Chicken Recipe

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4.2 from 35 reviews

This Crunchy Hot Honey Chicken recipe features tender chicken breast tenderloins coated in a spicy, crispy cornflake and parmesan crust, baked to perfection and finished with a drizzling of a sweet and fiery hot honey sauce. It’s a perfect balance of crunchy texture and flavorful heat, ideal for a crowd-pleasing weeknight dinner or appetizer.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Crust Ingredients

  • 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
  • sea salt, a pinch

Chicken Coating

  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast tenderloins
  • extra virgin olive oil, for drizzling

Hot Honey Sauce

  • 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, a pinch

For Serving

  • Fresh thyme, cilantro, or parsley, for garnish

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Make the Cornflake Crumbs: In a food processor, combine the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. If you don’t have a food processor, place the cornflakes in a ziplock bag and crush them by stepping on the bag until finely broken. Transfer the crumbs into a shallow bowl.
  3. Coat the Chicken: Beat the eggs in a bowl and stir in the 2 tablespoons of hot sauce. Add the chicken breast tenderloins to the egg mixture, tossing well to coat each piece evenly. Then, dredge each piece of chicken through the cornflake crumb mixture, ensuring they are fully covered. For an extra thick and crispy coating, dip the chicken back into the egg mixture, then through the crumbs a second time. Place the coated chicken pieces on the prepared baking sheet and drizzle them lightly with extra virgin olive oil.
  4. Bake the Chicken: Bake the coated chicken in the preheated oven for 20 to 25 minutes, or until the coating is crispy and the chicken is cooked through, with no pink inside.
  5. Prepare the Hot Honey Sauce: While the chicken is baking, warm the honey, 2 to 3 tablespoons hot sauce, cayenne pepper (start with 1 teaspoon and adjust to heat preference), chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan over low heat. Stir to combine and heat until warm and well blended, but do not boil.
  6. Drizzle Sauce and Garnish: Once the chicken is done baking, drizzle the warm hot honey sauce over the crispy chicken pieces. If the sauce thickens too much before serving, reheat it briefly in the microwave for about 5 seconds. Garnish with fresh thyme, cilantro, or parsley for a fresh herbal note and serve immediately.

Notes

  • You can adjust the amount of cayenne pepper in the sauce to control the heat level, adding more for extra spice or less for a milder taste.
  • Use gluten-free cornflakes to make this recipe gluten free.
  • Drizzling olive oil before baking helps the coating crisp up nicely without frying.
  • If you want even crunchier chicken, double dip the chicken pieces through the egg and crumb mixture.
  • Fresh herbs add a nice contrast to the sweet and spicy flavors and make the dish visually appealing.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/crunchy-hot-honey-chicken-recipe/