Why You’ll Love This Recipe
This sweet and spicy baked hot honey chicken delivers crispy, crunchy perfection with a delicious balance of heat and sweetness. Coated in a golden cornflake crust and drizzled with a tangy honey glaze, this dish is the perfect combination of texture and flavor. It’s baked instead of fried, making it a lighter option without sacrificing crispiness. Whether you’re making it for a weeknight dinner or a game-day treat, this dish is sure to impress!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chicken breasts (boneless, skinless)
- Cornflakes cereal (crushed)
- All-purpose flour
- Eggs
- Garlic powder
- Paprika
- Salt
- Black pepper
- Honey
- Hot sauce
- Apple cider vinegar
- Butter
- Cooking spray or vegetable oil
Directions
- Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with cooking spray.
- Prepare Coating: In a bowl, mix flour, garlic powder, paprika, salt, and black pepper. In another bowl, whisk eggs. Place crushed cornflakes in a third bowl.
- Coat Chicken: Dredge each chicken breast in the flour mixture, then dip into the eggs, and finally coat with crushed cornflakes, pressing gently to adhere.
- Bake: Arrange coated chicken on the baking sheet and lightly spray with cooking spray. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Make Hot Honey Sauce: In a small saucepan, melt butter over low heat. Stir in honey, hot sauce, and apple cider vinegar. Simmer for 1-2 minutes.
- Drizzle & Serve: Remove chicken from the oven and drizzle with the hot honey sauce. Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Extra Spicy: Add a pinch of cayenne pepper to the flour mixture.
- Mild Version: Reduce the hot sauce or replace it with a honey mustard glaze.
- Gluten-Free: Use gluten-free flour and cornflakes.
- Air Fryer Method: Cook at 375°F (190°C) for 15-18 minutes, flipping halfway.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air fryer for 5 minutes to maintain crispiness.
- Freezing: Freeze uncooked, coated chicken for up to 2 months. Bake from frozen, adding extra cook time.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Bone-in or boneless thighs work great; just adjust cooking time as needed.
How do I make the coating extra crispy?
Press the cornflakes firmly onto the chicken and lightly spray with oil before baking.
Can I use panko breadcrumbs instead of cornflakes?
Yes, but cornflakes add a crunchier texture.
Is this dish very spicy?
It has a mild heat, but you can adjust the spice level by increasing or reducing the hot sauce.
What should I serve with hot honey chicken?
It pairs well with roasted vegetables, coleslaw, mac and cheese, or a fresh salad.
Can I make this recipe dairy-free?
Yes! Substitute butter with dairy-free butter or omit it entirely from the sauce.
How do I keep the chicken from getting soggy?
Bake on a wire rack for better airflow and avoid overcrowding the pan.
Can I prepare the chicken ahead of time?
Yes! Coat the chicken and refrigerate for up to 8 hours before baking.
Can I make the hot honey sauce in advance?
Yes, store it in the fridge for up to a week and reheat before serving.
What’s the best way to crush the cornflakes?
Place them in a ziplock bag and crush with a rolling pin or pulse in a food processor.
Conclusion
Sweet and spicy baked hot honey chicken is a deliciously crispy and flavorful dish that’s easy to make at home. The crunchy cornflake crust, combined with the sticky-sweet and spicy glaze, makes it an irresistible meal for any occasion. Whether baked in the oven or air-fried, this dish is a guaranteed crowd-pleaser. Try it with your favorite sides and enjoy the perfect balance of crunch and heat!
Print
Sweet and Spicy Baked Hot Honey Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Sweet and Spicy Baked Hot Honey Chicken is crispy, crunchy, and full of flavor! Coated in a cornflake crust and baked to golden perfection, this easy chicken recipe is drizzled with a homemade hot honey glaze for the perfect balance of sweet and spicy. A must-try for dinner!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 2 cups cornflakes cereal, crushed
- Cooking spray or vegetable oil
For the Hot Honey Glaze:
- 1/4 cup honey
- 2 tbsp hot sauce
- 1 tsp apple cider vinegar
- 1 tbsp butter
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease with cooking spray.
- Prepare Coating Stations: In one shallow bowl, combine flour, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, add crushed cornflakes.
- Coat the Chicken:
- Dredge each chicken breast in the flour mixture, shaking off excess.
- Dip into the beaten eggs, ensuring full coverage.
- Coat with crushed cornflakes, pressing gently to adhere.
- Bake: Place coated chicken on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 20–25 minutes, or until crispy and golden brown, and the internal temperature reaches 165°F (75°C).
- Make the Hot Honey Glaze: While the chicken bakes, heat honey, hot sauce, apple cider vinegar, and butter in a small saucepan over low heat. Stir until smooth and combined.
- Glaze & Serve: Drizzle the hot honey sauce over the crispy baked chicken before serving. Enjoy!
Notes
- Adjust the spice level by adding more or less hot sauce.
- For extra crispiness, broil the chicken for the last 2 minutes.
- Serve with mashed potatoes, coleslaw, or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Chicken
- Method: Baking
- Cuisine: American
