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–+ servings
Callie Brooks

Baked Crunchy Hot Honey Chicken

A delightful sweet-heat combination of crispy cornflake-coated chicken glazed with hot honey, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken breast tenderloins
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 6 cups cornflakes use gluten-free, if needed
  • 1/4 cup grated parmesan cheese optional, can be omitted for dairy-free version
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 pinch sea salt to taste
  • 1 tablespoon extra virgin olive oil for drizzling
For the Hot Honey Sauce
  • 1/2 cup honey high-quality recommended
  • 2-3 tablespoons hot sauce
  • 1-3 teaspoons cayenne pepper adjust for heat preference
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder for sauce
  • 1/2 teaspoon onion powder for sauce
  • 1 pinch sea salt to taste
For Garnish
  • 1 handful fresh thyme, cilantro, or parsley for serving

Method
 

Preparation and Coating
  1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  2. In a food processor, combine the cornflakes, parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you achieve fine crumbs.
  3. Beat the eggs in a separate bowl, then mix in the hot sauce. Add the chicken tenderloins and toss thoroughly to coat.
  4. Dredge each chicken piece through the cornflake mixture, making sure it’s well-coated. For a thicker crust, dip it back into the egg and then again into the crumbs.
  5. Place the coated chicken on the prepared baking sheet and drizzle with olive oil.
Baking
  1. Bake for 20-25 minutes until the chicken is crispy and cooked through.
Making the Sauce
  1. While the chicken is baking, combine honey, hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a small saucepan. Heat until warm.
  2. Just before serving, drizzle the warm sauce over the baked chicken and top with fresh herbs. If the sauce thickens, warm it up for a few seconds in the microwave.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 10g

Notes

If you have leftovers, allow the chicken to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. For longer-term storage, freeze the cooked chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to three months. Experiment with different types of hot sauce to find your ideal spice level.

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