Pin
When you want something sweet and spicy with an epic crunch, nothing beats hot honey chicken in the oven. It's the first thing I fix if folks are coming over but I still want an easy weeknight option. Those double layers? Super crispy—then that sticky honey glaze just cranks it up even more.
The first time I brought this out for family movie night, everyone inhaled it before the main feature even started. Now folks ask for it any time it’s someone’s birthday or we’ve got a game on.
Tasty Ingredients
- Chicken breast: Boneless, skinless chicken works best. Pick a pack that smells fresh and feels firm. Fresh keeps it juicier when you bake.
- Cornflakes: These are how you get all that crunchy goodness. Use unsweetened ones and crush them up with your hands—they shouldn't be uniform.
- Eggs: They help everything stick. Grab fresh ones for a better coating.
- All-purpose flour: This goes under the crispy bit. Helps everything stay nice and crisp.
- Light brown sugar: Bits of caramel sweetness sneak in here. Soft, packed brown sugar is the move.
- Paprika: Puts a pop of reddish color and a mild smoky kick. Go for bright, fresh stuff if you can.
- Chili powder and cayenne pepper: Use as much as you like to turn up or down the spicy level.
- Salt and black pepper: Add enough that the chicken tastes good at every layer.
- Frank’s hot sauce: Makes the flavor really zing. Try original, or pick something more mild if you want it tamer.
- Nonstick cooking spray: Stops stuff from sticking and makes things crunchier.
- Hot Honey Sauce
- Pure honey: The star here. If possible, choose honey with lots of flavor.
- More Frank’s hot sauce: Really ties the heat together with the honey.
- Butter: Makes the glaze rich and smooth. Don’t swap for margarine; real butter rules here.
- Brown sugar: Makes that sweet caramel flavor pop in your glaze.
- Apple cider vinegar: Brings a tiny bit of tang so things don’t get too sweet.
- Mustard powder, garlic powder, onion powder: Tosses in some extra savory layers—just simple pantry stuff.
Simple Directions
- Crush and mix the coating:
- Get your cornflakes and crush them up by hand. Pour in chili powder, brown sugar, cayenne, and paprika. Toss it all together in a dish big enough for dunking.
- Set up the dipping line:
- Grab three shallow bowls: one for whisked eggs, one for plain flour, and the last for your cornflake mix.
- Slice & flatten chicken:
- Slice each chicken breast in half lengthways. Chop into strips if you want nuggies. Gently smack the smooth side of each with a mallet till it’s about half an inch thick.
- Dry and season:
- Pat chicken dry using paper towels. You want no water left. Sprinkle with pepper and salt on both sides to pack in flavor early.
- Dredge every piece:
- First, dunk into flour to coat fully. Then dip into egg, letting the extra run off. Push into cornflakes and really press so everything sticks—do a double dip if you want more crunch.
- Line up for the oven:
- Place chicken on a greased baking sheet. A wire rack over your tray is awesome for max crunch. Mist the chicken with nonstick spray so it gets golden brown.
- Bake:
- Bake at 425 degrees for about fifteen minutes—chicken should be juicy and the crust golden brown. Thicker pieces might go a couple minutes more.
- Get the hot honey going:
- While the chicken cooks, melt butter gently in a small pan. Stir in honey, hot sauce, brown sugar, apple cider vinegar, and all the powders. Let it bubble a bit then keep on low so it stays warm.
- Plate and drizzle:
- As soon as chicken’s done, grab it from the oven and pour that spicy honey right on top. Ladle up the rest for dipping—everyone’ll be all over it.
Pin
The honey hot sauce with all that crunch is magical. My kids can’t get enough—they’ll lick plates clean. For once, nobody asks for ketchup.
Keeping It Fresh
Let any leftover chicken cool all the way before packing it up. Stack with parchment in a sealed container so the coating stays crispy. It’ll be good in the fridge for three days. To bring the crunch back, reheat in an oven or air fryer—don’t ever use the microwave, or you’ll get sad, soggy chicken.
Switch It Up
No cornflakes? Try crushed rice cereal or panko breadcrumbs if you need. If you want to skip gluten, just use gluten-free flour and certified gluten-free cornflakes. Out of Frank’s? Any tangy hot sauce or chili garlic sauce works in a pinch.
Ways to Serve
Stack the strips on a big plate with extra hot honey sauce for dipping. Try slaw and pickles on the side if you want a Southern feel. Sliced up in a soft bun with lettuce? That’s a crunch sandwich worth craving.
Story Behind It
You'll see hot honey chicken on food truck menus or fast-casual joints all over now. It takes classic crispy chicken and throws in some Nashville-style sweet heat. My kids say it’s game day food, but I pull it out for parties, too—it’s always a hit.
Recipe Questions & Answers
- → How can I make sure the chicken gets super crunchy?
Dry off your chicken first and try shaking off extra egg wash before adding the crust. Use a rack so air hits every side while baking—makes it way crunchier.
- → Is it okay to use a different kind of hot sauce?
Totally! Any favorite brand works. Swap it out to crank the heat up or down until it tastes just right for you.
- → What should I serve it with?
Mashed potatoes and coleslaw are great, but roasted veggies or a fresh leafy salad are delicious, too.
- → How do I make it gluten-free?
Just grab gluten-free cornflakes and flour. That way, no one has to miss out.
- → Does the hot honey sauce pack a lot of heat?
You’re in control! Dial it up by adding extra hot sauce or cayenne, or keep it gentle—either way it still comes out awesome.