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Baked Crunchy Hot Honey Chicken Recipe

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4.4 from 72 reviews

Baked Crunchy Hot Honey Chicken is a flavorful and crispy baked chicken recipe coated with a spicy cornflake and parmesan crust, then drizzled with a sweet and hot honey sauce. Perfectly balanced with smokiness, heat, and a touch of sweetness, this dish is a great option for a crowd-pleasing main course that’s easy to prepare and bake.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Crust

  • 6 cups cornflakes (gluten free if needed)
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Sea salt, a pinch

Chicken Coating

  • 2 large eggs, beaten
  • 2 tablespoons hot sauce
  • 2 pounds chicken breast tenderloins
  • Extra virgin olive oil, for drizzling

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, a pinch

Garnish

  • Fresh thyme, cilantro, or parsley, for serving

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Make the Crust: In a food processor, combine cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until the mixture forms fine crumbs. If you don’t have a food processor, place the cornflakes in a ziplock bag and crush them by stepping on the bag until finely crushed. Transfer the crumbs to a shallow bowl.
  3. Prepare Chicken Coating: In a separate bowl, beat the eggs and mix in 2 tablespoons of hot sauce. Add the chicken breast tenderloins and toss well to evenly coat each piece with the egg mixture.
  4. Coat Chicken with Crust: Dredge each chicken tenderloin through the crumb mixture, pressing gently to ensure full coverage. For an extra-thick crust, dip the chicken back into the egg mixture and then into the crumbs a second time. Place the coated chicken pieces on the prepared baking sheet. Drizzle olive oil lightly over the chicken to help with browning and crisping.
  5. Bake Chicken: Bake in the preheated oven for 20-25 minutes or until the chicken is golden brown and crisp all around, and the internal temperature reaches 165°F (74°C).
  6. Make Hot Honey Sauce: While the chicken is baking, combine honey, 2 to 3 tablespoons hot sauce, cayenne pepper (adjust 1 to 3 teaspoons depending on your heat preference), chipotle chili powder, garlic powder, onion powder, and a pinch of sea salt in a small saucepan. Warm over low heat until heated through and well combined.
  7. Serve: Once the chicken is out of the oven, drizzle the warm hot honey sauce over the pieces. Garnish with fresh thyme, cilantro, or parsley for a fresh herbal note. If the sauce thickens too much, warm it briefly in the microwave before drizzling.

Notes

  • Use gluten-free cornflakes to make this recipe gluten-free.
  • Adjust cayenne pepper quantity based on your preferred spice level.
  • For extra crispiness, ensure the chicken pieces are evenly coated and spaced on the baking sheet.
  • Be careful not to overbake to prevent the chicken from drying out.
  • Fresh herbs are optional but add a fresh flavor contrast to the spicy sauce.
  • The sauce can be prepared a little in advance and reheated if needed.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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