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Crispy hot honey chicken pieces on parchment paper with fresh herbs, Parmesan, and a jar of spicy honey sauce in the background.

Baked Crunchy Hot Honey Chicken

Crispy oven-baked chicken coated in crushed cornflakes, Parmesan, and spices, then finished with a sweet-spicy hot honey glaze. A crunchy, flavorful dinner without deep frying.
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Prep Time 15 minutes
Cook Time 20 minutes
rest time 0 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 386
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Chicken
  • 1 1/2 pounds chicken breast tenderloins or chicken breasts sliced into strips (680 g)
  • 2 large eggs beaten
  • 2 tablespoons hot sauce
  • 2 tablespoons extra virgin olive oil for drizzling
  • Cornflake Coating
  • 3 cups cornflakes crushed (about 90 g)
  • 1/2 cup grated Parmesan cheese 50 g
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • Hot Honey
  • 1/2 cup honey 170 g
  • 2 tablespoons hot sauce
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt
  • For Serving
  • Fresh thyme cilantro, or parsley
  • Extra grated Parmesan cheese optional

Equipment

  • Food processor
  • Large cookie sheet or sheet pan
  • Parchment paper
  • Mixing bowls
  • Shallow plate
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large cookie sheet or sheet pan with parchment paper.
  2. Add the cornflakes, grated Parmesan, smoked paprika, onion powder, garlic powder, and sea salt to a food processor. Pulse until the cornflakes are crushed into small crunchy crumbs. Transfer to a shallow plate.
  3. In a medium bowl, whisk together the beaten eggs and hot sauce.
  4. Dip each chicken tenderloin into the egg mixture, letting the excess drip off. Press into the cornflake coating until fully covered.
  5. Place the coated chicken on the prepared sheet pan. Drizzle lightly with extra virgin olive oil.
  6. Bake for 18 to 22 minutes, or until golden, crispy, and cooked to 165°F (74°C).
  7. While the chicken bakes, add honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and sea salt to a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until smooth.
  8. Drizzle the warm hot honey over the baked chicken. Finish with fresh herbs and extra Parmesan, if desired. Serve warm.

Nutrition

Calories: 386kcalCarbohydrates: 37gProtein: 31gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 126mgSodium: 676mgPotassium: 515mgFiber: 1gSugar: 25gVitamin A: 612IUVitamin C: 4mgCalcium: 128mgIron: 5mg

Notes

  • For the crispiest coating, keep the cornflake crumbs slightly textured instead of finely ground.
  • Pat the chicken dry before coating and avoid crowding the pan.
  • Add the hot honey after baking so the crust stays crunchy.
  • For a milder version, reduce the cayenne and hot sauce.
  • For extra heat, add crushed red pepper flakes to the hot honey.

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