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Baked Crunchy Hot Honey Chicken Recipe

Baked Crunchy Hot Honey Chicken Recipe
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★★★★★

4.7 from 64 reviews

Baked Crunchy Hot Honey Chicken features juicy chicken breast tenderloins coated in a crispy cornflake-Parmesan crust, then drizzled with a fiery-sweet homemade hot honey sauce. This oven-baked main course offers the addictive crunch of fried chicken with a spicy kick and a touch of sweetness, making it a healthier and flavor-packed weeknight favorite.

Ingredients

Scale

For the Chicken

  • 6 cups cornflakes (use gluten free, if needed)
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast tenderloins
  • Extra virgin olive oil, for drizzling

For the Hot Honey Sauce

  • 1/2 cup honey
  • 2–3 tablespoons hot sauce
  • 1–3 teaspoons cayenne pepper
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Sea salt, to taste

For Serving

  • Fresh thyme, cilantro, or parsley

Instructions

  1. Prep the Oven and Baking Sheet
    Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Make the Cornflake Coating
    In a food processor, combine the cornflakes, grated Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt. Pulse until the mixture resembles fine crumbs. Alternatively, place the ingredients in a ziplock bag, seal, and crush them with your hands or feet. Transfer the crumbs to a shallow bowl for dredging.
  3. Prepare Chicken and Egg Mixture
    In another bowl, beat the eggs and stir in 2 tablespoons hot sauce. Add the chicken tenderloins and toss well to thoroughly coat each piece.
  4. Bread the Chicken
    Dredge each piece of coated chicken through the cornflake crumb mixture, ensuring it’s fully covered. For an extra thick and crispy coating, dip the chicken back into the egg mixture and then into the crumbs a second time. Arrange the breaded chicken pieces in a single layer on the prepared baking sheet. Drizzle lightly with olive oil to promote browning.
  5. Bake the Chicken
    Bake in the preheated oven for 20-25 minutes, or until the coating is golden brown and the chicken is cooked through (internal temperature should be at least 165°F/74°C).
  6. Make the Hot Honey Sauce
    Just before the chicken is done, combine the honey, 2-3 tablespoons hot sauce, 1-3 teaspoons cayenne (to taste), chipotle chili powder, onion powder, garlic powder, and a pinch of sea salt in a small saucepan. Warm over low heat, stirring, until everything is well blended and heated through—do not boil.
  7. Finish and Serve
    Remove the chicken from the oven. Immediately drizzle the warm hot honey generously over the crispy chicken. Sprinkle with fresh thyme, cilantro, or parsley. Serve right away. If your hot honey thickens, rewarm it for a few seconds in the microwave before drizzling.

Notes

  • Adjust the amount of cayenne and hot sauce in the honey to suit your spice preference.
  • For gluten free, make sure to use gluten-free cornflakes.
  • Double-coating the chicken creates an extra crispy texture, but is optional.
  • This recipe works equally well with chicken thighs instead of tenderloins.
  • The hot honey can be prepared in advance and gently rewarmed before serving.
  • Leftovers can be reheated in a 375°F oven for about 10 minutes to restore crispiness.

Nutrition

Keywords: baked chicken, hot honey, crispy chicken, oven fried chicken, spicy chicken, weeknight dinner

Find it online: https://topreci.com/baked-crunchy-hot-honey-chicken-recipe/