Oven-Baked Crunchy Hot Honey Chicken – a crowd-pleaser that everyone enjoys! This easy-to-make chicken, coated in a crispy cornflake crust, is baked on a sheet pan until perfectly crunchy. The secret lies in the double layer of crumbs. But the real magic is in the sauce—a sweet honey blend infused with just the right balance of spices and a touch of sea salt. It’s the perfect weeknight meal to share with family and friends!
If there’s one recipe I’ve been eager to share this week, it’s this chicken. While it may not be anything too unusual, we absolutely love it. My family is always a fan of saucy baked chicken, though I usually lean towards a buffalo-style sauce.
This meal is one that everyone enjoys, which makes things easier for me!
From time to time, I like to mix things up with my version of a hot honey sauce. I’ve been perfecting this sauce for years, and through trial and error, I’ve finally nailed it.
It’s a super simple sauce, but when it comes to cooking, I’m all for simplicity!
Ingredients
- cornflakes
- grated parmesan cheese
- smoked paprika
- onion powder
- garlic powder
- large eggs, beaten
- tablespoons hot sauce
- chicken breast tenderloins
- extra virgin olive oil, for drizzling
HOT HONEY
- honey
- hot sauce
- cayenne pepper
- chipotle chili powder
- garlic powder
- onion powder
- sea salt
- fresh thyme, cilantro, or parsley, for serving
Details
The coating is essential to making this hot honey chicken stand out. Cornflakes are the real hero here, delivering the ideal crunch. I’ve experimented with different cereals, but my family agrees that cornflakes offer the best flavor and texture.
I personally go for Nature’s Path Organic Corn Flakes, which are naturally gluten-free and non-GMO. I usually order them online, but you can also find good options at Whole Foods or Trader Joe’s if you prefer shopping in-store.
Of course, you can always stick with the classic cornflakes we all know and love from childhood. Both work well, but I tend to go for the organic, gluten-free, and sugar-free option.
To make the coating, pulse the cornflakes in a food processor along with paprika, onion powder, and garlic powder. Then, toss in some parmesan cheese. It might sound a bit unusual, but the cheese adds a savory, salty touch that melts beautifully over the chicken, creating a crispy finish as it bakes.
Next, I dip the chicken in eggs that have been beaten with hot sauce, followed by the crumb mixture. For a thicker coating, I’ll dip the chicken back into the eggs and crumbs a second time. This adds a bit more time to the process, but the thicker coating always turns out delicious.
Then, I drizzle some olive oil over the chicken to help it achieve that perfect crispiness before baking. I keep it simple—just pop it in the oven for 25 minutes, and the chicken comes out perfectly every time.
Totally no fuss.
Before the chicken finishes baking, I warm up the honey on the stove with hot sauce, cayenne, and chipotle chili powder. The chili powder adds a subtle smokiness to the sweet, spicy, and salty sauce.
Feel free to use as much or as little sauce as you prefer, but I tend to drizzle every last drop over the chicken—it’s simply amazing!
I finish it off with some herbs and a sprinkle of sea salt. This truly is the ultimate hot honey chicken, and I love how easy it is to make.
I like to serve it alongside sweet potato fries and my favorite winter salad. The crispy sweet potato fries pair perfectly with the spicy sauce—so delicious!
For any leftovers, store the chicken in an airtight container. You can reheat it the next day in the oven or air fryer.
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