Baked Crunchy Hot Honey Chicken – Sweet, Spicy, and Extra Crispy

Introduction

This Baked Crunchy Hot Honey Chicken is everything you want in a weeknight dinner — bold flavor, irresistible crunch, and a sticky-sweet hot honey glaze that’s downright addictive. It delivers the taste and texture of fried chicken but is baked in the oven with zero deep frying and much less mess.

Each bite has a golden, craggy crust that stays crisp thanks to a clever breading method using crushed cornflakes. The chicken is juicy and tender inside, making it a perfect pairing for the spicy-sweet drizzle of homemade hot honey.

If you’re looking for a crowd-pleaser that’s fun, flavorful, and lighter than takeout, this dish is for you.

Ingredients Overview

Chicken

• Use boneless, skinless chicken thighs or breasts.
• Thighs offer more juiciness, but breasts work beautifully when pounded to an even thickness.
• Cut into cutlets, tenders, or nuggets depending on preference.

Crunchy Coating

• Crushed cornflakes are the star — they create an airy, crispy crust that bakes up beautifully.
• Combine with seasoned breadcrumbs for extra crunch and structure.
• Flour and eggs act as the binding layers for the coating.

Seasonings

Flavor every layer for maximum impact:

• Paprika, garlic powder, onion powder, and black pepper for the flour mixture
• Salt and cayenne for a hint of heat
• Optional: dried thyme or chili powder for an herby kick

Hot Honey Sauce

• Made from:
  • Honey
  • Hot sauce (like Frank’s or Cholula)
  • Red pepper flakes
  • Optional: a touch of butter or apple cider vinegar to balance sweetness
• Simmered briefly to thicken and intensify the flavor.

Optional Dips

• Cool down the spice with ranch, blue cheese dressing, or Greek yogurt dip.

Step-by-Step Instructions

1. Prep the Chicken

• Pat dry 1½ lbs of chicken (thighs or breasts).
• If using breasts, slice into cutlets or tenders and pound to ½-inch thickness.
• Season lightly with salt and pepper.

2. Set Up Breading Station

You’ll need three shallow bowls:

1. Flour Mixture:
   • ¾ cup all-purpose flour
   • 1 tsp each paprika, garlic powder, onion powder, salt, black pepper
2. Egg Wash:
   • 2 eggs beaten with 1 tbsp milk or water
3. Cornflake Coating:
   • 2½ cups crushed cornflakes
   • Optional: ½ cup seasoned panko breadcrumbs for added crunch

3. Bread the Chicken

• Dredge each piece in the flour mixture, shaking off excess.
• Dip into the egg wash.
• Press into the cornflake mixture, coating fully and pressing gently to adhere.

Tip: Let breaded chicken rest for 5–10 minutes to help the coating stick better during baking.

4. Bake the Chicken

• Preheat oven to 425°F (218°C).
• Place breaded chicken on a wire rack set over a baking sheet (or use parchment paper).
• Lightly spray with oil or cooking spray for better browning.
• Bake for 20–25 minutes, flipping once halfway, until golden and internal temp reaches 165°F.

5. Make the Hot Honey

While chicken bakes, in a small saucepan, combine:

• ½ cup honey
• 2–3 tablespoons hot sauce (adjust to taste)
• ½ teaspoon red pepper flakes
• Optional: 1 tablespoon butter or 1 tsp apple cider vinegar
• Simmer gently for 2–3 minutes, stirring frequently.
• Keep warm until serving.

6. Glaze and Serve

• Drizzle hot honey over the chicken just before serving or serve it on the side for dipping.
• Garnish with chopped parsley or chives if desired.

Tips, Variations & Substitutions

• Make it spicier: Increase hot sauce and chili flakes in the honey.
• Tone it down: Serve the hot honey separately and let guests control the heat.
• No cornflakes? Use crushed Ritz crackers, panko, or crisp rice cereal.
• Air fryer option: Cook at 380°F for 15–18 minutes, flipping halfway.
• Gluten-free option: Use GF flour and certified GF cornflakes and breadcrumbs.

Serving Ideas & Occasions

This hot honey chicken is ideal for:

• Game day or party snacks – make as tenders or nuggets
• Family dinners – kid-friendly and easy to pair with sides
• Meal prep – holds well and reheats crisp in the air fryer or oven

Serve with:

• Creamy coleslaw or potato salad
• Roasted vegetables or corn on the cob
• Mac and cheese or mashed potatoes
• A fresh green salad with lemon vinaigrette

Nutritional & Health Notes

This recipe is:

• Oven-baked, not fried — significantly lower in oil and saturated fat
• High in protein, especially with chicken breast
• Easily adaptable for gluten-free or dairy-free diets
• Sweetened naturally with honey, with customizable spice levels

To lighten it further:

• Use egg whites instead of whole eggs
• Swap thighs for lean chicken breast
• Serve with steamed vegetables and brown rice

FAQs

Q1: Can I make this ahead?

A1: You can bread the chicken ahead and refrigerate for up to 4 hours before baking. The hot honey can be made in advance and reheated gently.

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Q2: What if I don’t have cornflakes?

A2: Substitute with panko breadcrumbs, crushed crackers, or crisp rice cereal. The texture will differ slightly but still be crunchy.

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Q3: Is the hot honey very spicy?

A3: You can control the heat by adjusting the amount of hot sauce and red pepper flakes. It’s balanced with the sweetness of honey.

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Q4: Can I make this in the air fryer?

A4: Yes! Air fry at 380°F for 15–18 minutes, flipping halfway. Spray with oil to help crisp the coating.

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Q5: How do I reheat leftovers?

A5: Reheat in a 375°F oven or air fryer for 8–10 minutes until hot and crispy. Avoid microwaving if possible — it softens the crust.

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Q6: Can I use chicken wings or drumsticks?

A6: Yes! Adjust bake time for bone-in pieces — about 35–40 minutes, until internal temp is 165°F.

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Q7: Can I freeze this?

A7: Yes, freeze the breaded (unbaked) chicken or freeze baked pieces after cooling. Reheat from frozen in a 400°F oven for 15–20 minutes.

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