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Whenever I’m after something bold and super crunchy but don’t want to deal with frying, I always make this Hot Honey Chicken in the oven. The chicken comes out tender, the outside shatters with every bite, and that warm, fiery honey drizzle is pretty hard to beat. It’s a crowd-pleaser for both busy weeknights and special hangouts.
When I first threw this together for a hectic school evening, nobody left a crumb. Now it’s a Saturday favorite at our place, and I keep a jar of hot honey ready—everyone begs for another splash.
Tasty Ingredients
- Flavor-packed cornflakes: Give you that crispy shell that actually stays crunchy after baking Crush them up super tiny for max crunch
- Freshly grated parmesan: Lends a salty kick and gets the outside golden If you can, grate it yourself
- Smoked paprika: Adds color and a warm, smoky flavor Spanish style is awesome if you spot it
- Garlic powder and onion powder: Both bring loads of rich savory flavor
- Eggs (large): Make everything stick right where it should and give that crumbly coating
- Hot sauce: Spices up both the marinade and the drizzle Pick whatever you love most
- Chicken breast tenders: Bake up fast and don’t dry out Choose plump even ones for easy cooking
- Olive oil (extra virgin): Keeps things crisp and helps everything turn golden
- Honey: Sweetens up the spicy sauce If you can, grab some local honey—it adds extra flavor
- Cayenne and chipotle chili powder: Crank up the smoky heat
- Sea salt: Just makes everything pop
- Chopped fresh parsley thyme or cilantro: Gives bright color and a hit of freshness to top things off
How to Put It All Together
- Get Set Up:
- Turn the oven on to 425°F and put down parchment paper on a sturdy baking sheet so cleanup is easy and nothing sticks
- Crispy Crumb Mix:
- Throw cornflakes, cheese, smoked paprika, onion powder, garlic powder, and a little salt in a processor Give it a few quick pulses until everything’s crumb-sized—the smaller you go, the crunchier it gets Dump into a shallow dish so you can dip easy
- Whisk and Marinate:
- Beat two eggs with your hot sauce in a bowl Drop in those chicken pieces Make sure every one gets coated everywhere Let it hang out a minute for extra flavor if you can spare the time
- Cover the Chicken:
- Take your chicken out of the egg and dunk it in the crumb mix Press all around so every area is covered Want a thicker crust Double dip and coat again Line them up on your tray with space between each piece so the air flows
- Oven Time:
- Drizzle or mist olive oil over your chicken so the crumb turns crisp, not dry Pop it into the oven for 20–25 minutes Flip them once if you’re chasing really even gold When they’re deep golden and cooked through, you’re golden
- Hot Honey Sauce:
- Just before the chicken’s done, pour honey in a small pan Warm gently and mix in your favorite hot sauce, cayenne, chipotle, onion and garlic powder, plus a pinch of salt Heat just enough to get it flowing, but don’t let it bubble
- Serve and Enjoy:
- Move those hot chicken pieces to a platter Cover in the spicy honey sauce and finish with fresh chopped herbs If the sauce cools down and thickens, just pop it in the microwave for a few seconds
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My personal trick is grabbing some wildflower honey from the farmer’s market—it makes the sauce crazy fragrant You can taste how special it is One cold evening we ended up dunking crunchy chicken pieces straight into the warm honey and seeing who could handle the most spice It’s still a favorite memory
Storing Leftovers
Pop any remaining chicken in a sealed box in the fridge—it stays good for 3 days To get the crunch back, throw it in a hot oven or the air fryer for a few minutes Microwaves make it soft, so skip them if you want crispy bits Again, you can keep extra honey sauce at room temp in a jar for a few days—just rewarm before using
Simple Swaps
Swap out cornflakes for gluten free cereal or even panko if that’s what’s in the pantry For dairy-free, drop the cheese entirely Need less heat Use milder hot sauce and skip most of the cayenne If you’re here for spice, add some crushed red pepper into the mix
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Easy Sides to Try
This goes really well with a fresh chunky salad or some creamy slaw For extra comfort, serve with mashed potatoes or a big scoop of rice My kids like making sandwiches with soft buns, pickles, and leftovers the next day
A Bit of Background
The idea here comes from southern-style hot honey fried chicken—it’s just lighter since you skip the deep fryer Using cornflakes in the coating is an old-school trick from classic cookbooks, and it’s back for a reason: unbeatable crunch and nostalgic vibes
Common Questions
- → How can I get the crust on my chicken super crunchy?
Make those cornflakes really fine and dip your chicken twice in egg and coating so you get a thick, extra-crispy layer that really snaps.
- → Can I make the hot honey milder or hotter?
Of course! Add more or less cayenne and hot sauce, depending on how fiery you want it. Totally up to you.
- → Is there a way to make this without gluten?
No problem—just grab certified gluten-free cornflakes and you’ll still get that same crunchy goodness.
- → Which herbs taste best as a topping?
Toss on some fresh thyme, cilantro, or parsley. They’re all great choices for brightness and a flavor boost at the very end.
- → What’s the best way to keep leftovers fresh?
Stick them in a tight-sealing container in the fridge, and when you reheat, do it in the oven. That way your coating gets crispy again and doesn’t go soggy.
- → Can I swap in chicken thighs instead of tenderloins?
Absolutely! Boneless chicken thighs work well. Just give them a little extra time in the oven to cook all the way through.