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Get ready to fall in love with baked crunchy hot honey chicken! If you’re anything like me, you’re always on the hunt for those go-to meals that are big on flavor but short on fuss. I’m Anna, and I’m all about sharing simple, joyful chicken recipes that make your everyday cooking feel like a breeze. This dish is the perfect example – it’s got that irresistible crunch from the coating and a sweet-spicy kick from the hot honey glaze that just makes everything better. Trust me, after years of tinkering in my kitchen, I’ve figured out how to get that bakery-style crispiness right in your own oven, making weeknights a whole lot tastier and a lot less messy!
Table Of content
Why You’ll Love This Baked Crunchy Hot Honey Chicken
Okay, so why is this recipe a total game-changer for busy weeknights? Let me count the ways!
- It’s FAST! Seriously, from start to finish, we’re talking about a meal that’s ready in just about 30 minutes. Perfect for when you get home and the hunger pangs are real.
- SUPER Easy to Make: No fancy techniques here! You just toss, bread, bake, and drizzle. It’s so straightforward, even if you’re new to cooking, you’ll nail it.
- Family Approved: Kids and adults alike go nuts for this chicken. The sweet and spicy combination is just *chef’s kiss*. It’s way more exciting than plain old baked chicken, but still totally kid-friendly.
- Sweet & Spicy Bliss: This is where the magic happens! You get that satisfying crunch from the coating, followed by the yummy sweetness of honey, and then that little kick of heat from the hot sauce. It hits all the right notes.
- Less Mess, More Taste: Forget the splattering oil and greasy clean-up of frying. Baking this chicken gives you all the crispy goodness with a fraction of the mess. That’s a win-win in my book!
My whole goal is to make home cooking feel less like a chore and more like a joyful, delicious adventure. This recipe is all about bringing that easy, flavorful happiness right to your dinner table!
Gather Your Ingredients for Baked Crunchy Hot Honey Chicken
Alright, let’s get our mise en place ready! Having everything prepped makes this recipe a total breeze. Here’s what you’ll need to grab:
| Chicken: | 1.5 pounds chicken breast tenderloins or breasts cut into 1-inch-wide strips |
| Chicken Seasoning: | 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika |
| For the Crunchy Coating: | 2 cups cornflakes, lightly crushed to coarse crumbs, 1 cup panko breadcrumbs, 1/3 cup finely grated Parmesan cheese, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt |
| For Breading: | 1/3 cup all-purpose flour, 2 large eggs, 2 tablespoons hot sauce, 1 tablespoon water |
| For Baking: | Olive oil spray or 2 tablespoons olive oil |
| For the Hot Honey Drizzle: | 1/2 cup honey, 1–2 tablespoons hot sauce (to taste), 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon smoked paprika, Pinch fine sea salt |
| For Serving: | Lemon wedges, Chopped fresh parsley or chives |
Ingredient Notes and Substitutions for Baked Crunchy Hot Honey Chicken
Don’t stress if you don’t have everything on hand! This recipe is super adaptable. For a gluten-free version, just swap out the regular flour, cornflakes, and panko for certified gluten-free versions. If you’re out of cornflakes, no worries! You can use all panko breadcrumbs and stir in about a tablespoon of olive oil to the crumbs before coating; this helps give the chicken that lovely golden color and extra crunch. Want it spicier? Add an extra half teaspoon of cayenne to the crumb mix and another tablespoon of hot sauce to the honey. For a dairy-free option, just skip the Parmesan cheese and add about a tablespoon of nutritional yeast to the crumb mixture – it gives a fantastic savory, cheesy flavor without the dairy! And remember to crush those cornflakes to a size that looks like peas and sand; it really helps the coating stay crisp.
How to Prepare Your Baked Crunchy Hot Honey Chicken
Alright, let’s get this deliciousness going! Preparing this baked crunchy hot honey chicken is honestly a blast and way simpler than you might think. The key is just getting organized with your breading station. First things first, crank up that oven to 425°F (220°C). While it’s heating, grab a rimmed baking sheet. I like to line mine with parchment paper – makes clean-up a dream! Then, pop a wire rack on top of the parchment and give that rack a quick spray with cooking spray. This little step is crucial for getting that super crispy bottom on your chicken!
Now, let’s prep the star of the show: the chicken. Pat your chicken pieces really dry with paper towels. This helps the seasonings and the coating stick better. In a medium bowl, toss those chicken pieces with our simple seasoning blend: kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Give ’em a good toss so every piece is coated evenly.
Time for the fun part – the breading station! You’ll want three shallow bowls or plates. Put your all-purpose flour in the first one. In the second, whisk together your eggs, that splash of hot sauce, and the water. This little bit of hot sauce in the egg wash adds a subtle depth and helps the crumbs stick like glue! In the third bowl, mix up your crunchy coating: the crushed cornflakes, panko breadcrumbs, that yummy Parmesan cheese, the extra smoked paprika, cayenne pepper, and another pinch of salt. Give it all a good stir so it’s nice and combined.
Step-by-Step Baking and Drizzling Instructions
Now we bread! Take each seasoned chicken piece, dredge it in the flour, and gently shake off any excess. Don’t pack it on; we just want a light coating. Next, dip that floured piece into the egg mixture, letting any extra drip back into the bowl. Finally, press each piece firmly into the crumb mixture. Make sure it’s coated all over! For an extra-thick, super-crispy crust – my favorite way! – you can totally do a double dip: back into the egg, then into the crumbs again. Press it on well!
Arrange your beautifully breaded chicken pieces on that prepared wire rack. Make sure they aren’t touching each other; giving them their own space helps them get evenly crispy all around. Give the tops a light spritz with olive oil spray, or if you don’t have spray, just a tiny drizzle works. This little bit of oil makes a huge difference in getting that golden-brown, crispy finish in the oven.
Slide that baking sheet into your hot oven and let it bake for about 15-18 minutes. About halfway through, around the 10-minute mark, give those chicken pieces a flip. This ensures they get beautifully golden on both sides. You’re looking for them to be golden brown and for the coating to feel nice and crisp. If you have some thicker pieces, they might need an extra couple of minutes. The best way to know for sure? Use a meat thermometer! You want that thickest part to reach an internal temperature of 165°F (74°C), and the juices should run clear.
While the chicken is doing its thing in the oven, let’s whip up that amazing hot honey drizzle. Grab a small saucepan and gently warm up your honey, hot sauce, crushed red pepper flakes, smoked paprika, and that tiny pinch of fine sea salt over low heat. Just let it warm through for a minute or two until it’s nice and fluid and all those flavors have melded together. Be careful not to let it boil – we just want it warm and pourable!
As soon as your chicken is out of the oven and perfectly golden, immediately drizzle that glorious hot honey mixture all over it. Seriously, don’t wait! The heat from the chicken helps the honey coat beautifully. Serve it up right away with some fresh lemon wedges for squeezing over the top and a sprinkle of chopped parsley or chives for a pop of green and freshness. And if you’re feeling extra, offer any extra hot honey on the side for dipping – because who doesn’t love extra hot honey?
Tips for Perfectly Baked Crunchy Hot Honey Chicken
Want to guarantee your baked crunchy hot honey chicken is absolutely perfect every single time? I’ve learned a few tricks over the years that really make a difference!
- Crush those Cornflakes right: Don’t go for dust! Aim for crumbs about the size of peas and sand. This gives you that amazing crunch without turning into mush.
- Rack ‘Em Up: Baking the chicken on a wire rack set inside your baking sheet is a game-changer. It lets the air circulate all around the chicken, preventing soggy bottoms and ensuring even browning. Total game changer!
- A Little Oil Goes a Long Way: That light spray of olive oil (or drizzle) on top before baking? It’s not just for looks! It helps the coating get super golden and crispy without weighing the chicken down.
- Double Dip for Double Crunch: If you’re serious about that thick, crispy coating, don’t skip the double dip! Dipping the chicken in the egg mixture and then the crumbs *twice* gives you an extra layer of awesome.
- Watch the Broiler Like a Hawk: If you want to get that *extra* golden color, a minute or two under the broiler at the very end can be amazing. But seriously, keep a super close eye on it – it goes from perfect to burnt in seconds!
These little tips, passed down from my own kitchen adventures, are what take this recipe from good to absolutely incredible. Happy baking!
Frequently Asked Questions about Baked Crunchy Hot Honey Chicken
Got questions about our amazing baked crunchy hot honey chicken? I’ve got you covered!
Q: Can I use boneless, skinless thighs instead of breasts?
Absolutely! Thighs are super forgiving and stay incredibly moist. Just slice them into bite-sized pieces, similar to the breast strips, and follow the same breading and baking instructions. They might need a couple of extra minutes in the oven to cook through, so always check that internal temperature of 165°F (74°C).
Q: How can I make the coating even crispier?
For maximum crunch, make sure you’re crushing your cornflakes to the right size – think pea-sized bits, not dust! Also, don’t skip the wire rack for baking; it allows air to circulate all around, preventing a soggy bottom. And of course, the double-dip method (flour, egg, crumbs, egg, crumbs again) is your secret weapon for an extra thick, super crispy coating!
Q: Can I prepare parts of this recipe ahead of time?
You can definitely get a head start! You can bread the chicken a few hours ahead of time and keep it covered in the fridge on the baking sheet. Just be sure to let it sit at room temperature for about 15-20 minutes before baking, and give it that final spritz of oil. The hot honey drizzle can also be made a day or two in advance and stored in an airtight container at room temperature.
Q: What should I serve with this baked crunchy hot honey chicken?
This chicken is so versatile! It’s fantastic with simple sides like fluffy rice, roasted broccoli, a fresh green salad, or even some creamy mashed potatoes. A side of coleslaw is also delicious to balance the sweet and spicy flavors. Whatever you choose, it’s sure to be a hit!
Storing and Reheating Your Baked Crunchy Hot Honey Chicken
Leftovers? Lucky you! This baked crunchy hot honey chicken is still pretty darn tasty the next day, but it’s best to store it properly to keep it nice. Once the chicken has cooled down a bit, pop it into an airtight container. It’s a good idea to keep the hot honey drizzle separate – just store it in a small, sealed container too. You can keep the chicken in the fridge for up to 3 days.
When you’re ready to reheat, you want to bring back that delicious crispiness. Oven or air fryer is the way to go! For chicken straight from the fridge, heat your oven or air fryer to 375°F (190°C) and bake for about 6-10 minutes. If you’re reheating from frozen, it’ll take a little longer, maybe 10-14 minutes. Just make sure it’s heated all the way through until it’s hot and crisp again. Then, give it a good drizzle of that yummy hot honey right before serving. So good!
| Storage Method: | Airtight container in refrigerator (hot honey stored separately) |
| Refrigerated Reheating: | Oven or Air Fryer at 375°F (190°C) for 6–10 minutes |
| Frozen Reheating: | Oven or Air Fryer at 375°F (190°C) for 10–14 minutes |
Estimated Nutritional Information for Baked Crunchy Hot Honey Chicken
Just a heads-up, these numbers are estimates and can totally change depending on the exact ingredients and brands you use. But, for a general idea, here’s what you can expect for one serving of this delicious baked crunchy hot honey chicken:
| Serving Size: | 1 serving (approx. 460 calories) |
| Calories: | 460 |
| Fat: | 15g |
| Carbohydrates: | 47g |
| Protein: | 34g |
For more delicious chicken recipes, check out our ultimate crunchy chicken ranch wrap and our juiciest hot honey chicken wraps!
You can also find more inspiration on our Pinterest page.
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Amazing Baked Crunchy Hot Honey Chicken
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This recipe for baked crunchy hot honey chicken delivers a crispy, flavorful meal perfect for busy weeknights. The chicken is coated in a crunchy cornflake and panko mixture and baked until golden. A sweet and spicy hot honey drizzle adds the final touch. It’s an easy, family-friendly dish with less mess than frying.
Ingredients
- 1.5 pounds chicken breast tenderloins or breasts cut into 1-inch-wide strips
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 cups cornflakes, lightly crushed to coarse crumbs
- 1 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon kosher salt
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 tablespoons hot sauce
- 1 tablespoon water
- Olive oil spray or 2 tablespoons olive oil
- 1/2 cup honey
- 1–2 tablespoons hot sauce, to taste
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon smoked paprika
- Pinch fine sea salt
- Lemon wedges, for serving
- Chopped fresh parsley or chives, for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray.
- Pat the chicken dry with paper towels. In a bowl, toss the chicken with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly coated.
- Set up your breading station. Place the flour in one shallow bowl. In a second bowl, whisk together the eggs, hot sauce, and water. In a third bowl, combine the crushed cornflakes, panko breadcrumbs, Parmesan cheese, smoked paprika, cayenne pepper, and kosher salt.
- Bread the chicken. Dredge each piece of chicken in the flour, shaking off any excess. Dip it into the egg mixture, letting any excess drip off. Then, press the chicken firmly into the crumb mixture, ensuring all sides are well-coated. For an extra crispy coating, you can dip the chicken back into the egg mixture and then into the crumbs a second time.
- Arrange the breaded chicken pieces on the prepared wire rack, making sure they are not touching. Lightly spray the tops with olive oil spray or drizzle sparingly with olive oil.
- Bake for 15–18 minutes. Flip the chicken pieces halfway through at the 10-minute mark. Continue baking until the chicken is golden brown and the coating feels crisp. Thicker pieces might need an additional 2–4 minutes.
- Check for doneness. The chicken is cooked when the thickest part is opaque, the juices run clear, and it reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Prepare the hot honey drizzle while the chicken bakes. In a small saucepan, gently warm the honey, hot sauce, crushed red pepper flakes, smoked paprika, and a pinch of fine sea salt over low heat for 1–2 minutes, or until the mixture is fluid and well combined. Do not let it boil.
- Once the chicken is baked, immediately drizzle it with the hot honey mixture. Serve with lemon wedges and fresh parsley or chives. Offer any extra hot honey on the side.
Notes
- For a gluten-free version, use certified gluten-free cornflakes and panko, and a gluten-free flour blend.
- If you don’t have cornflakes, you can use all panko and add 1 tablespoon of olive oil to the crumbs for extra color and crunch.
- To make this dish extra spicy, add an additional 1/2 teaspoon of cayenne pepper to the crumb mixture and 1 more tablespoon of hot sauce to the honey drizzle.
- For a dairy-free option, omit the Parmesan cheese and add 1 tablespoon of nutritional yeast to the crumb mixture for added savory flavor.
- Crush the cornflakes to a size similar to peas and sand for a crust that stays crunchy.
- Baking the chicken on a rack helps prevent soggy bottoms and promotes even browning.
- A light mist of oil significantly improves oven crisping without making the chicken heavy.
- Double-dipping the chicken in egg and crumbs creates a thicker, crispier coating.
- For deeper color, you can broil the chicken for 1–2 minutes at the end of baking, but watch it closely to prevent burning.
- Store cooled chicken in an airtight container in the refrigerator for up to 3 days. Keep the hot honey separate.
- To freeze, arrange cooled chicken in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
- Reheat leftover chicken in the oven or air fryer at 375°F (190°C) for 6–10 minutes from the fridge or 10–14 minutes from frozen, until hot and crisp. Drizzle with hot honey after reheating.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 460 calories)
- Calories: 460
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 47g
- Fiber: N/A
- Protein: 34g
- Cholesterol: N/A
