This Baked Crunchy Hot Honey Chicken recipe is the perfect dinner when you’re craving something crispy, sweet, and spicy—all without the deep fryer. Coated in golden cornflake crumbs and baked until crispy, these juicy chicken tenders are finished with a homemade hot honey drizzle that makes them irresistible. It’s a dish that’s easy enough for busy weeknights yet satisfying enough to serve guests or family.
If you’re looking for a new go-to baked chicken recipe that everyone will love, this one will quickly make its way into your regular rotation.
Want more baked chicken ideas? Don’t miss our Effortless Sheet Pan Sausage and Summer Vegetables or this Flavorful Chicken and Vegetable Skewers for healthy and vibrant dinners.
Why This Hot Honey Chicken Is So Popular
This recipe combines crispy oven-baked chicken with the bold, addictive flavors of hot honey. It’s inspired by Southern-style hot chicken, but made healthier by using the oven instead of a fryer. The key is the cornflake coating, which delivers a perfect crunch without the oil, and the two-step dredging method that gives it an extra thick crust.
The hot honey sauce ties it all together—sweet with just the right amount of heat from cayenne, hot sauce, and chipotle chili powder. Every bite is a perfect mix of crispy, spicy, and sticky.
Ingredients You’ll Need
For the Chicken:
- 6 cups cornflakes (gluten-free if preferred)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons hot sauce
- 2 pounds chicken breast tenderloins
- Extra virgin olive oil, for drizzling
For the Hot Honey Sauce:
- 1/2 cup honey
- 2–3 tablespoons hot sauce (adjust for heat)
- 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
- Optional garnish: fresh thyme, cilantro, or parsley
Looking for more spicy, flavor-packed sauces? Try pairing this dish with our Bright Zesty Corn and Avocado Salsa or enjoy it with a fresh salad like our Delicious Apple Walnut Salad with Maple Vinaigrette.
Step-by-Step Instructions
1. Prep the Chicken Coating
Start by preheating your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup. In a food processor, pulse together the cornflakes, Parmesan cheese, smoked paprika, garlic powder, and onion powder until the texture resembles coarse breadcrumbs. If you don’t have a food processor, crush the cornflakes in a sealed zip-top bag using a rolling pin or your hands.
Transfer the crumb mixture to a shallow bowl or plate.
2. Dredge the Chicken
In a medium bowl, beat the eggs and mix in the hot sauce. Add the chicken and toss to coat completely.
Working one piece at a time, dredge each chicken tenderloin in the cornflake mixture, pressing gently so the coating sticks. For an extra crispy crust, repeat the dredging process: dip the coated chicken back into the egg mixture and again into the crumbs.
Place the coated chicken pieces on the prepared baking sheet, spacing them out so they cook evenly. Drizzle or brush each piece lightly with olive oil to help them crisp up during baking.
3. Bake the Chicken
Bake the chicken for 20 to 25 minutes or until the coating is golden and the chicken is fully cooked. The internal temperature should reach 165°F. For extra crispiness, you can broil the chicken for 1 to 2 minutes at the end, watching carefully so it doesn’t burn.
4. Make the Hot Honey Sauce
While the chicken bakes, prepare the hot honey sauce. In a small saucepan over low heat, combine the honey, hot sauce, cayenne, chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt. Stir continuously until warmed through and smooth.
Adjust the spice level to your liking. If the sauce thickens too much before serving, simply reheat it briefly or microwave it for 10–15 seconds.
5. Serve and Garnish
Once the chicken is done, remove it from the oven and drizzle generously with the hot honey sauce. Sprinkle with fresh herbs such as thyme or parsley, if using.
This chicken is delicious served with a variety of sides. We recommend pairing it with Sweet Potato Fries or a crunchy green salad. You can also enjoy leftovers on sandwiches, wraps, or even chopped over a Refreshing Watermelon Feta Salad.
Tips for Success
- Double Dredge: For extra crunch, double-dip the chicken in both the egg wash and cornflake mixture.
- Use a Wire Rack: If you have one, place the chicken on a wire rack set over the baking sheet for even crisping.
- Make-Ahead: You can coat the chicken in advance and refrigerate it for a few hours before baking.
- Reheating: Leftovers reheat best in the oven or air fryer to maintain their crispiness.
Storage and Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes to keep the coating crispy. The hot honey sauce can be stored separately in a glass jar in the fridge and gently reheated before serving.
This dish also makes great meal prep for quick lunches. Try slicing the chicken over a Mason Jar Salad or adding it to a wrap with avocado and greens.
More Recipes to Try
If you enjoyed this hot honey chicken, here are more spicy and savory dishes you might like:
- Savory BBQ Pulled Beef Sandwiches
- Buffalo Cauliflower with Spicy Tahini Ranch
- Sizzling Grilled Pineapple Shrimp Skewers
- Delicious No-Bake Key Lime Pie (a perfect cool dessert to balance the heat)
Final Thoughts
This Baked Crunchy Hot Honey Chicken brings together the comfort of a classic crispy chicken tender with the bold flavors of a spicy-sweet glaze. It’s easy to make, satisfying to eat, and flexible enough to serve with a variety of sides and salads.
Whether you’re feeding a crowd, meal-prepping for the week, or just want something that feels indulgent without the fryer, this recipe will hit the spot every time.
If you make this recipe, we’d love to hear how it turned out. Leave a comment, rate it, or tag us on social @alexandrarecipes.