Hot Honey Chicken

Make the ultimate Hot Honey Chicken with this easy recipe featuring crispy baked chicken coated in a flavorful cornflake crust and drizzled with sweet and spicy hot honey sauce. Perfect for dinner, game-day snacks, or meal prep, this crowd-pleasing dish combines tender chicken with a bold blend of honey, hot sauce, and spices. Learn tips for extra crispiness, variations for gluten-free options, and serving suggestions for a complete meal. Your family will love this irresistible baked chicken recipe!

Ingredients

For the Chicken:

• 3 large boneless, skinless chicken breasts (about 1 ½ lbs.)
• Salt and pepper (to taste)
• Nonstick cooking spray

For the Flour Mixture:

• ½ cup all-purpose flour (a heaping ½ cup)
• 3 tbsp. packed light brown sugar

For the Egg Mixture:

• 3 large eggs (well-whisked)
• 2 tsp. hot sauce

For the Breading Mixture:

• 5 cups cornflakes (crushed)
• 1 ½ tsp. paprika
• ½ tsp. each: salt, chili powder
• ¼ tsp. each: black pepper, cayenne pepper

For the Hot Honey Sauce:

• ½ cup honey
• ¼ cup hot sauce (such as Frank’s)
• 3 tbsp. unsalted butter
• 1 tbsp. packed brown sugar
• 2 tsp. apple cider vinegar
• ½ tsp. each: garlic powder, onion powder, mustard powder

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Instructions

1. Prepare the Ingredients

• Crush the cornflakes using a food processor, rolling pin, or your hands.
• Set up three shallow bowls: one with the flour mixture, one with the egg mixture, and one with the breading mixture.
• Slice the chicken breasts lengthwise to create thinner pieces. Pound the smooth side with a meat mallet until each piece is ½-inch thick. Optionally, cut into strips.
• Preheat the oven to 425°F.

2. Bread the Chicken

• Pat the chicken dry with paper towels. Season both sides with salt and pepper.
• Coat each piece in the flour mixture, then dip in the egg mixture, letting the excess drip off.
• Press the chicken into the breading mixture, ensuring it’s evenly coated. For any uncovered spots, repeat the egg and breading steps.
• Place the breaded chicken on a lightly greased baking sheet (or on oven-safe cooling racks placed over the sheet for extra crispiness).
• Spray the chicken lightly with nonstick cooking spray.

3. Bake the Chicken

• Bake in the preheated oven for 15-16 minutes, or until the chicken is golden brown and cooked through.

4. Make the Hot Honey Sauce

• While the chicken bakes, combine the hot honey sauce ingredients in a small saucepan over low heat.
• Melt the butter, bring the sauce to a boil, then reduce heat to low to keep warm.

5. Serve the Chicken

• Drizzle the baked chicken with the hot honey sauce. Reserve extra sauce for dipping if desired. Serve immediately and enjoy!

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Why You’ll Love This Recipe

• Perfectly crispy texture: Cornflakes create a crunchy coating without frying.
• Bold, balanced flavor: Sweet honey paired with a kick of spice satisfies all taste buds.
• Easy and versatile: Great as a main dish, appetizer, or snack.

Tips

• Cut chicken evenly: This ensures even cooking and crispiness.
• Extra crispy tip: Use a cooling rack over the baking sheet for air circulation.
• Sauce control: Adjust the spice level by increasing or decreasing the hot sauce.

Variations and Substitutions

• Chicken options: Use chicken tenders or thighs instead of breasts.
• Gluten-free: Substitute gluten-free flour and cornflakes.
• Spice swap: Replace cayenne pepper with smoked paprika for a milder flavor.

FAQs

Q: Can I make this ahead of time?
A: Yes, you can bread the chicken and refrigerate it for up to 8 hours before baking.

Q: Can I use an air fryer?
A: Absolutely! Cook at 375°F for 10-12 minutes, flipping halfway through.

Serving Suggestions

• Pair with creamy coleslaw, roasted vegetables, or mashed potatoes.
• Serve as sliders on toasted buns with pickles for a fun twist.

Enjoy the perfect combination of crispy, sweet, and spicy in every bite!