Introduction

Crispy Baked Hot Honey Chicken offers a perfect blend of crunchy texture and sweet-spicy flavors. This comforting dish is easy to prepare and makes a delicious weeknight dinner or special meal for guests. The hot honey sauce adds a sticky glaze that elevates the crispy chicken to a new favorite.

A white plate holds a stack of golden-brown fried chicken pieces glazed with a shiny, sticky orange sauce. Two chicken pieces are placed in front, cut in half to show the tender white meat inside. The glaze coating the chicken has a glossy, textured look with small sesame seeds sprinkled on top. Fresh green cilantro leaves are scattered over the chicken and plate, adding a fresh touch. To the side of the plate sits a small white bowl filled with a reddish-orange dipping sauce, also garnished with a few cilantro leaves. The plate rests on a white marbled surface, enhancing the vibrant colors of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces Chicken Breasts (Thighs can be juicier if preferred)
1 teaspoon Salt (Enhances flavor; use fresh for best results)
1 teaspoon Black Pepper (Enhances flavor; use fresh for best results)
0.5 tablespoon Nonstick Cooking Spray (Helps prevent sticking; a light oil spray can work too)
1 cup Flour (Essential coating; almond flour can be a gluten-free substitute)
0.5 cup Light Brown Sugar (Adds sweetness to the breading; coconut sugar is a low-GI alternative)
2 large Eggs (Binds the breading; switch to flax eggs for a vegan option)
2 tablespoons Hot Sauce (Imparts spiciness to the egg wash; adjust based on heat preference)
4 cups Cornflakes (Creates the crunchy texture; gluten-free cornflakes are available)
1 teaspoon Paprika (Adds color and mild flavor; smoked paprika can deepen the taste)
2 teaspoons Seasoning Mix (Salt, chili powder, black pepper, and cayenne pepper enhance flavor)
0.5 cup Honey (Provides sweetness and moisture; maple syrup is a great vegan alternative)
2 tablespoons Additional Hot Sauce (Provides extra heat; choose your favorite brand)
4 tablespoons Butter (Adds richness to the sauce; plant-based butter can keep it dairy-free)
0.25 cup Light Brown Sugar (Sweetens the sauce; cane sugar is a good substitute)
2 tablespoons Apple Cider Vinegar (Balances the sauce’s acidity; lemon juice can also work)
1 teaspoon Garlic Powder (Season the sauce with flavorful spices)
1 teaspoon Onion Powder (Season the sauce with flavorful spices)
1 teaspoon Mustard Powder (Season the sauce with flavorful spices)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Lightly spray a baking sheet with nonstick cooking spray and set aside.
Step 2: Season the chicken pieces with salt and black pepper evenly on all sides.
Step 3: Prepare the breading by combining the flour and light brown sugar in one shallow bowl. In a second bowl, whisk together the eggs and 2 tablespoons of hot sauce. In a third bowl, crush the cornflakes and mix with paprika and the seasoning mix.
Step 4: Dip each chicken piece into the flour mixture, coating it thoroughly. Then dip into the egg wash, and finally press firmly into the cornflake mixture until well coated. Place coated chicken on the prepared baking sheet.
Step 5: Lightly spray the tops of the breaded chicken with nonstick cooking spray to help crisp up the coating. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the coating is golden brown and crispy.
Step 6: While the chicken bakes, prepare the hot honey sauce. In a small saucepan over medium heat, combine honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder. Stir frequently until the butter melts and the sugar dissolves. Simmer for 2–3 minutes, then remove from heat.
Step 7: Once the chicken is baked, drizzle the hot honey sauce generously over each piece or toss the chicken gently in the sauce before serving.

Tips & Variations

Use chicken thighs for a juicier result and richer flavor.
Substitute almond flour and gluten-free cornflakes to make the recipe gluten-free.
Adjust the amount of hot sauce in the breading and sauce to control heat level to your preference.
For a vegan version, use flax eggs in the breading and replace butter with plant-based alternatives, and substitute honey with maple syrup.
To add extra crunch, toast the cornflakes lightly before crushing.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F (175°C) for 10-15 minutes to retain crispiness. Avoid microwaving as it can make the breading soggy.

How to Serve

The image shows a white plate with several slices of golden-brown, glazed meat arranged in a slightly overlapping row, each slice covered in a shiny, sticky sauce with textural crispiness on the edges. The sauce pools around the meat, creating a rich amber base on the plate. Small green herb leaves are scattered on top and around the meat, adding bright green color contrast. At the upper right of the plate, there is a white bowl filled with a thick, reddish-brown dipping sauce speckled with tiny yellow and green bits. The whole setting rests on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken and pat it dry before seasoning and breading to ensure the coating sticks well and the chicken cooks evenly.

How do I prevent the breading from falling off?

Properly dry the chicken before breading and follow the order: flour, egg wash, then cornflake coating. Press the coating firmly onto the chicken and spray lightly with cooking spray before baking to help it adhere better.