Crispy Hot Honey Chicken

Crispy Hot Honey Chicken is a perfect blend of crunchy, sweet and spicy that makes dinner feel special even on busy nights. It’s a go-to recipe when I want a comforting meal that’s easy to prepare but impressive enough to share.

I first made this after craving something crispy but lighter than fried chicken and it quickly became a family favorite, especially when drizzled generously with hot honey.

Ingredients

• Chicken breasts: 2 pounds boneless and skinless cut into strips for even cooking and juicy results
• Cornflakes: for the coating add a unique crunch and are easy to pulverize in a food processor
• Paprika: adds smoky warmth choose a good quality ground for best flavor
• Garlic powder: gives depth opt for fresh batches if you can
• Parmesan cheese: adds a salty, nutty pop use freshly grated for melting on the chicken
• Italian seasoning: brings herbaceous notes look for a vibrant mix of oregano, basil and thyme
• Eggs: Two large to bind the coating to the chicken water helps lighten the egg mixture
• Salt and black pepper: season the egg wash to enhance overall flavor
• Butter: melts on the baking sheet to help crisp the chicken and add richness
• Cooking oil spray: helps the coating crisp up in the oven without excess grease
• Hot honey: for serving brings sweet heat consider a good quality artisanal brand for complexity
• Chopped parsley or chives: add fresh herbal brightness for garnish and color

Instructions

Build The Crumb Mixture:

In a food processor add cornflakes, paprika, garlic powder, Parmesan and Italian seasoning. Pulse until the mixture becomes fine crumbs like coarse sand. This blend is key to achieving that perfect crunchy and flavorful coating. Transfer crumbs to a wide shallow plate ideal for easy dredging later.

Prepare The Egg Wash:

In a medium bowl whisk together eggs, water, salt and pepper until combined and slightly frothy. This mixture helps the coating stick and seasons the chicken from within.

Prep For Baking:

Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and drizzle melted butter over it, spreading evenly or brush it on. This creates a buttered base that crisps the chicken without sticking.

Coat The Chicken:

Take one chicken strip at a time and dip it into the egg wash allowing excess to drip off. Dredge it thoroughly in the crumb mixture pressing gently so the coating adheres. For an extra thick and crispy crust, repeat the dip and dredge once more before placing on the pan.

Arrange And Spray:

Lay coated chicken strips on the prepared sheet pan with at least one inch of space between each strip to allow air to circulate. Lightly spray the tops with oil spray to help them brown and crisp in the oven.

Bake To Perfection:

Place the pan in the oven and bake for 20 to 30 minutes depending on the thickness. The chicken should be golden brown, crispy and reach an internal temperature of 165 degrees Fahrenheit. Oven times vary so keep an eye on the color and texture.

Drizzle And Serve:

Remove the chicken from the oven and transfer to a serving plate. Drizzle liberally with hot honey for a sweet and spicy kick. Garnish with freshly chopped parsley or chives if desired for a pop of color and fresh flavor.

Air Fryer Option:

Preheat your air fryer to 400 degrees Fahrenheit and spray the basket with cooking spray. Place coated chicken strips inside without overcrowding and lightly spray the tops again. Cook for 8 minutes, flip and spray again. Cook an additional 7 minutes or until golden and cooked through for a crisp finish without the oven.

This recipe’s star is definitely the cornflake and Parmesan combo which creates a crunch unlike typical breadcrumbs. I still remember the first time I shared this with friends and how quickly everyone reached for seconds after that hot honey hit.

Storage Tips

Store leftover chicken in an airtight container in the fridge for up to three days Reheat in a toaster oven or air fryer to maintain the crispiness Avoid microwaving as it can make the coating soggy

Ingredient Swaps

Use crushed gluten-free cereal flakes to keep it gluten-free Parmesan may be swapped with nutritional yeast for a dairy-free cheese flavor Paprika can be swapped with smoked chili powder for a deeper smoky heat

Serving Ideas

Serve with a simple side of slaw or steamed green beans for a fresh contrast Pair with creamy mashed potatoes or roasted sweet potatoes to balance the heat Use leftover chicken strips in sandwiches or wraps with lettuce and a drizzle of ranch

Enjoy this crispy hot honey chicken as a perfect mix of sweet and spicy with a satisfying crunch that keeps everyone coming back for more.

Frequently Asked Recipe Questions

→ What gives the chicken its crispy texture?

Coating the chicken strips with crushed cornflakes mixed with Parmesan and seasonings creates a crunchy exterior when baked or air fried.

→ Can I use a different cheese in the coating?

Yes, you can substitute Parmesan with Romano or Asiago cheese for a similar sharp flavor in the crust.

→ How do I ensure the chicken stays juicy inside?

Using boneless, skinless breasts cut into strips and not overcooking them helps retain moisture and tenderness.

→ Is the hot honey syrup spicy or sweet?

It’s a delightful balance of sweet and spicy that adds a warm glaze to the crispy chicken, enhancing flavor without overpowering.

→ What’s the benefit of air frying this chicken?

Air frying creates a crispy crust with less oil, offering a quicker cooking time and a lighter final dish.