Crispy Hot Honey Chicken

Crispy oven-baked chicken thighs coated in a cornflake crust and finished with a spicy-sweet hot honey glaze make a perfect weeknight dinner that feels special but comes together quickly. The combination of crunchy coating and sticky glaze hits all the right notes when you want something satisfying without too much fuss.

I threw this together one evening when I was craving something crunchy and a little spicy. It quickly became a favorite in my house for a cozy weeknight dinner when everyone wants something flavorful and easy.

Ingredients

• Corn flakes: deliver a crunchy coating and are an easy substitute if you don’t want traditional bread crumbs. Look for plain, unsweetened corn flakes for the best texture and flavor.
• Smoked paprika: adds a smoky depth that complements the spiciness in the glaze. Choose a vibrant, fresh jar for maximum flavor.
• Garlic powder and onion powder: build savory notes in the crust. Fresh spices make a difference here so avoid stale powders.
• Salt: is key to bringing out all the other flavors—use kosher salt for better control.
• Eggs: bind the coating to the chicken and help the crust get crisp. Use large eggs for consistency.
• Buttermilk: tenderizes the chicken and adds subtle tang, which helps balance the spicy glaze. If you don’t have buttermilk, you can make a quick substitute by adding a splash of lemon juice or vinegar to regular milk.
• Hot sauce: in the egg mixture adds a little heat from the inside out. Choose your favorite style to personalize the spice level.
• Boneless, skinless chicken thighs: provide tender juicy meat that stays moist during baking. Feel free to use bone-in if preferred but adjust cook time.
• Honey: adds natural sweetness which contrasts beautifully with the chili flakes in the glaze. Use raw or local honey if possible for better flavor.
• Chili flakes: give the glaze its heat and can be adjusted depending on how spicy you like it.
• Apple cider vinegar: adds brightness and a slight tang that makes the glaze more balanced.

Instructions

Preheat And Prepare:

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This high heat helps the chicken get crispy without drying out.

Crush The Cornflakes:

Place the cornflakes in a plastic bag and crush them with a rolling pin. You can crush them finely for more even coating or leave some bigger shards for extra crunch. The texture is all yours to control.

Mix The Coatings:

In one bowl combine the crushed cornflakes, smoked paprika, garlic powder, and salt. In a separate bowl whisk together the eggs, buttermilk, and hot sauce. This wet mixture will tenderize and add flavor while helping the crust stick.

Coat The Chicken:

Dip each chicken thigh first in the wet mixture, coating completely. Then dredge in the cornflake mixture, pressing lightly to ensure it clings well. Lay each piece on the prepared sheet in a single layer to promote even cooking.

Bake Until Crispy:

For extra crunch, lightly spray the coated chicken with cooking oil. Bake in the preheated oven for about 25 minutes until the crust is golden and the chicken is cooked through. Internal temperature should reach 165 degrees Fahrenheit.

Prepare The Hot Honey Glaze:

While the chicken bakes, combine honey, chili flakes, hot sauce, and apple cider vinegar in a small saucepan or microwave-safe bowl. Warm gently until combined and slightly fluid for easy drizzling.

Glaze And Serve:

Once the chicken is done, drizzle the hot honey glaze generously over the crusty thighs. This adds a sticky, spicy, and sweet finish that elevates the dish.

My favorite part of this dish is the hot honey glaze. It always reminds me of the first time I tasted that perfect balance of sweet and spicy and knew I had to recreate it at home. It became a signature meal in my family for game nights and late dinners.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The cornflake crust softens over time but reheating in the oven keeps some crunch. Avoid microwaving or you’ll lose the crisp texture fast.

Ingredient Swaps

Panko or crushed crackers can replace cornflakes for a different crunch if needed. Greek yogurt can replace buttermilk in the egg mixture for a similar tang and moisture. Adjust spice levels by using milder or hotter hot sauce and reducing or increasing chili flakes.

Serving Ideas

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. Make a quick slaw with cabbage and carrots for a crunchy contrast. Pair with roasted sweet potatoes or a steamed grain for a complete meal.

The beautiful golden crust coated with sticky hot honey glaze makes this chicken as irresistible to the eyes as it is to the taste buds. Whether it’s a casual family dinner or impressing friends, this recipe delivers reliable crowd-pleasing flavor every time.

Frequently Asked Recipe Questions

→ How do I get the chicken extra crispy?

Lightly spraying the breaded chicken thighs with cooking oil before baking enhances crispiness, helping the cornflake crust brown evenly and stay crunchy.

→ Can I use a different cut of chicken?

Yes, bone-in thighs or chicken breasts can work, but cooking times may vary. Thighs remain juicier, while breasts may dry out without careful cooking.

→ What gives the dish its spicy-sweet flavor?

The glaze combines honey for sweetness with chili flakes and hot sauce, creating a balanced spicy-sweet finish that complements the crispy coating.

→ Is crushed cornflakes the best coating for crunch?

Crushed cornflakes provide a light, crispy texture distinct from breadcrumbs or flour, making the crust extra crunchy after baking.

→ How should I adjust the spice level?

You can vary the amount of chili flakes and hot sauce in the glaze according to your preferred heat level, from mild warmth to bold spiciness.