Description

This Baked Crunchy Hot Honey Chicken recipe delivers a perfect combination of crispy cornflake coating infused with parmesan and smoky spices, baked to golden perfection. Finished with a sweet and spicy hot honey drizzle, this dish is an irresistible crowd-pleaser with a bold flavor punch and simple preparation.

Ingredients

Scale

Coating Mixture

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 for the coating)

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)

Garnish

Fresh thyme, cilantro, or parsley for serving

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425° F (220° C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
Make the Crunchy Coating: In a food processor, pulse together the cornflakes, parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt until you achieve fine crumbs. Alternatively, crush the cornflakes in a ziplock bag by stepping on them. Transfer the crumbs into a shallow bowl.
Coat the Chicken: Beat the eggs in a bowl and stir in 2 tablespoons of hot sauce. Add the chicken breast tenderloins to the egg mixture and toss thoroughly to coat each piece evenly. Dredge the chicken pieces in the cornflake mixture until fully covered. For extra crunch, dip the chicken back into the egg mixture and then again into the coating crumbs. Place the coated chicken on the prepared baking sheet. Drizzle the pieces lightly with extra virgin olive oil.
Bake the Chicken: Bake the chicken in the preheated oven for 20-25 minutes, turning once halfway through if desired, until the coating is crisp and golden, and the chicken is cooked through.
Prepare the Hot Honey Sauce: While the chicken bakes, combine the honey, 2-3 tablespoons hot sauce, cayenne pepper (1-3 teaspoons based on your preferred heat level), chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan. Warm over low heat until the sauce is well combined and heated through, stirring occasionally.
Serve: When the chicken is done, drizzle the warm hot honey sauce generously over the baked chicken pieces. Garnish with fresh thyme, cilantro, or parsley and serve immediately. If the sauce thickens as it cools, warm it briefly in the microwave before drizzling.

Notes

Use gluten-free cornflakes to make this recipe gluten-free.
Adjust cayenne pepper quantity in the hot honey sauce according to your spice tolerance.
For an extra crunchy coating, double-dip the chicken in egg and crumbs as per the instructions.
Use fresh herbs like thyme, cilantro, or parsley to add a burst of freshness to the dish.
Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in the oven to keep it crispy instead of microwaving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: hot honey chicken, baked chicken, crunchy chicken, spicy chicken recipe, baked chicken tenders, gluten free chicken recipe, sweet and spicy chicken