Crispy Baked Hot Honey Chicken
Crispy Baked Hot Honey Chicken is one of those recipes that makes everyone happy. I just love that it’s baked instead of fried, but still comes out wonderfully crispy thanks to a combination of cornflakes and panko breadcrumbs. Add a drizzle of sweet and spicy hot honey, and you’ve got a dinner that’s hard to resist.
One of my favorite things about this recipe is that it feels a little special without requiring much extra effort. It’s easy enough for a weeknight but delicious enough to serve when friends come over. Just be prepared—everyone will be asking for the recipe!
Start by making the crispy coating. Simply add the cornflakes, panko breadcrumbs, Parmesan cheese, and seasonings to a food processor and pulse until you have coarse crumbs. This combination gives you the best of both worlds—the hearty crunch of cornflakes and the even, crispy coating that panko provides.
Next, whisk together the eggs and hot sauce in a shallow bowl, then add the chicken and toss until every piece is well coated. Press the chicken firmly into the crumb mixture so it adheres well. If you have a few extra minutes, dipping the chicken back into the egg mixture and coating it a second time creates an even crispier crust.
Arrange the chicken on a baking sheet and lightly brush or drizzle it with a mixture of melted butter and olive oil. This simple step helps the coating bake up beautifully golden while adding a rich, almost fried flavor—all without the mess of deep frying.
While the chicken bakes, gently warm the hot honey ingredients together until smooth. Once the chicken is perfectly crisp, drizzle the warm sauce over the top and finish with a sprinkle of fresh herbs.
Think of these as chicken tenders all grown up! They’re wonderfully crispy, drizzled with sweet-and-spicy hot honey, and just as much fun for adults as they are for kids.
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Crispy Baked Hot Honey Chicken
Makes: 6 servings
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Ingredients
Chicken:
- 4 cups cornflakes
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 large eggs
- 2 tbsp hot sauce
- 2 pounds chicken tenderloins
- 2 tbsp extra virgin olive oil
- 2 tbsp melted butter
Hot Honey Sauce:
- 1/2 cup honey
- 2 to 3 tbsp hot sauce
- 1 to 3 tsp cayenne pepper (adjust to taste)
- 3/4 tsp chipotle chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Pinch of sea salt
- Fresh thyme, parsley, or cilantro, for garnish
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Chicken:
Place the cornflakes, panko breadcrumbs, Parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs. Transfer to a shallow dish.
In a separate shallow bowl, whisk together the eggs and hot sauce. Add the chicken and toss until evenly coated.
Dredge each chicken tenderloin in the crumb mixture, pressing gently so the crumbs adhere. For an extra-crispy coating, dip the chicken back into the egg mixture and coat with the crumbs a second time. Arrange the chicken on the prepared baking sheet.
Stir together the olive oil and melted butter, then lightly brush or drizzle the mixture over the coated chicken. This helps the coating become beautifully golden and crisp. Bake for 20 to 25 minutes, or until the coating is crisp and golden and the chicken reaches an internal temperature of 165°F.
Hot Honey Sauce:
While the chicken bakes, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, garlic powder, onion powder, and a pinch of salt in a small saucepan.
Warm over low heat, stirring until smooth and well combined.
Drizzle the warm hot honey sauce over the baked chicken and garnish with fresh herbs before serving.
Chef’s Notes:
- The combination of cornflakes and panko creates an extra-crispy coating with plenty of crunch.
- Double coating the chicken produces an even thicker, crunchier crust.
- Adjust the cayenne to make the hot honey as mild or spicy as you like.
- The butter and olive oil help the coating brown beautifully while adding rich flavor.
- Leftovers reheat wonderfully in an air fryer at 350°F for 4 to 5 minutes.
- Delicious served with coleslaw, roasted vegetables, mashed potatoes, or macaroni and cheese.
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