Best Baked Hot Honey Chicken

If you ask me, hot honey chicken is pure comfort food magic.

This baked chicken recipe brings together the perfect balance of sweet and spicy that’ll have your whole family asking for seconds. Tender chicken gets coated in a sticky hot honey glaze that caramelizes beautifully in the oven.

The best part? It’s way easier than you’d think. Just toss the chicken with some simple seasonings, pop it in the oven, and brush on that golden hot honey mixture halfway through cooking.

It’s the kind of weeknight dinner that feels special but doesn’t require much fuss, perfect for busy families who still want something delicious on the table.

What Kind of Chicken Should I Use?

Chicken breast tenderloins are perfect for this recipe because they’re naturally tender and cook quickly and evenly in the oven. If you can’t find tenderloins at your grocery store, you can easily cut regular chicken breasts into strips about the same size – just slice them lengthwise into pieces that are roughly 1-inch thick. You could also use chicken thighs cut into strips if you prefer dark meat, though they’ll take a bit longer to cook through. Whatever you choose, make sure all your pieces are roughly the same size so they finish cooking at the same time.

Options for Substitutions

This crispy chicken recipe is pretty adaptable, so here are some swaps you can make:

• Cornflakes: If you don’t have cornflakes, try crushed Rice Krispies, panko breadcrumbs, or even crushed crackers like Ritz. For a healthier twist, use crushed whole grain cereal. Just pulse whatever you choose in a food processor until you get coarse crumbs.
• Chicken tenderloins: Regular chicken breasts work great too – just pound them to about ¾-inch thickness for even cooking. Chicken thighs are another option, though they’ll need a few extra minutes in the oven.
• Hot sauce: Any hot sauce you like will work here. Try sriracha, buffalo sauce, or even chipotle sauce. If you want less heat, use just 1 tablespoon instead of 2-3.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts. Brown sugar mixed with 2 tablespoons of water also works in a pinch.
• Chipotle chili powder: Regular chili powder or smoked paprika can substitute here. Start with half the amount since chipotle tends to be milder than regular chili powder.
• Parmesan cheese: You can skip this entirely or use any hard cheese you have on hand like pecorino romano or even sharp cheddar.

Watch Out for These Mistakes While Baking

The biggest mistake when making baked hot honey chicken is crushing your cornflakes too fine – you want them coarsely crushed to maintain some texture and crunch, so pulse them in a food processor just a few times or place them in a sealed bag and lightly crush with a rolling pin.

Another common error is not patting the chicken completely dry before dipping it in the egg mixture, which prevents the coating from sticking properly and can lead to soggy breading.

To avoid overcooking these lean tenderloins, use a meat thermometer and remove them from the oven when they reach 160°F, as they’ll continue cooking from residual heat and reach the safe 165°F temperature.

Finally, wait to drizzle the hot honey sauce until the last 5 minutes of baking or after the chicken comes out of the oven – adding it too early can cause the honey to burn and turn bitter.

What to Serve With Hot Honey Chicken?

This crispy, sweet, and spicy chicken pairs perfectly with cooling sides that help balance out all that heat. I love serving it with creamy coleslaw or a simple cucumber salad to cut through the richness, plus some fluffy mashed potatoes or buttery corn on the cob to soak up that amazing hot honey glaze. For something a bit lighter, try it over a bed of mixed greens with avocado, or alongside roasted sweet potatoes that complement the honey flavors beautifully. Don’t forget some warm dinner rolls or cornbread – they’re perfect for mopping up any extra sauce on your plate!

Storage Instructions

Refrigerate: This baked hot honey chicken keeps really well in the fridge for up to 4 days in an airtight container. The cornflake coating might lose some of its crunch, but the flavors actually get better as they meld together. I like to save some extra hot honey sauce on the side to drizzle over when serving leftovers.

Freeze: You can freeze the cooked chicken for up to 3 months in freezer-safe containers or bags. Just make sure it’s completely cooled first. The texture won’t be quite as crispy when you thaw it, but it’s still delicious and perfect for quick weeknight dinners.

Reheat: To bring back some of that crispy coating, reheat the chicken in a 375°F oven for about 10-15 minutes until warmed through. You can also use an air fryer at 350°F for 5-7 minutes. Skip the microwave if you can – it’ll make the coating soggy and you’ll lose that nice texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2500
• Protein: 220-250 g
• Fat: 45-60 g
• Carbohydrates: 225-260 g

Ingredients

For the crunchy coating:

• 6 cups cornflakes cereal (gluten free if needed)
• 1/4 cup parmesan cheese, grated
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Sea salt, to taste

For the chicken:

• 2 large eggs, well beaten
• 2 tbsp hot sauce
• 2 lb chicken breast tenders
• Extra virgin olive oil, for drizzling

For the spicy honey sauce:

• 1/2 cup honey
• 2 to 3 tbsp hot sauce
• 1 to 3 tsp cayenne pepper
• 3/4 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Sea salt, as needed

For garnish:

• Fresh thyme, cilantro, or parsley

Step 1: Prepare the Cornflake Coating

• 6 cups cornflakes cereal (gluten free if needed)
• 1/4 cup parmesan cheese, grated
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• sea salt, to taste

Preheat your oven to 425° F and line a baking sheet with parchment paper.

In a food processor, combine the cornflakes cereal, grated parmesan cheese, smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of sea salt.

Pulse until you have fine crumbs.

Alternatively, you can place the ingredients in a ziplock bag and crush them manually by stepping on the bag.

Transfer the crumbs to a shallow bowl for dredging.

Step 2: Coat the Chicken

• 2 large eggs, well beaten
• 2 tbsp hot sauce
• 2 lb chicken breast tenders
• cornflake crumb mixture from Step 1

In a bowl, beat the eggs well, then add 2 tablespoons hot sauce and mix to combine.

Add the chicken breast tenders to the egg mixture and toss thoroughly to coat.

Dredge each coated chicken tender in the cornflake crumb mixture from Step 1, ensuring each piece is fully covered.

For a thicker, crunchier coating, you can dip the chicken back into the egg mixture and dredge through the crumbs a second time.

Place each coated chicken tender on the prepared baking sheet.

Step 3: Bake the Chicken

• extra virgin olive oil, for drizzling
• coated chicken tenders from Step 2

Drizzle the coated chicken tenders with a little extra virgin olive oil to help them crisp up while baking.

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy all around.

I like to turn the tenders halfway through for extra even crunch.

Step 4: Make the Spicy Honey Sauce

• 1/2 cup honey
• 2 to 3 tbsp hot sauce
• 1 to 3 tsp cayenne pepper
• 3/4 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• sea salt, as needed

Just before the chicken is finished baking, make the sauce by warming together the honey, 2 to 3 tablespoons hot sauce, 1 to 3 teaspoons cayenne pepper (adjust to your preferred spice level), 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of sea salt in a small saucepot over low heat.

Stir until the mixture is heated through and fully combined.

If the sauce cools and thickens too much, you can loosen it with a quick 5-second spin in the microwave.

Step 5: Finish and Serve

• spicy honey sauce from Step 4
• cooked chicken tenders from Step 3
• fresh thyme, cilantro, or parsley

Once the chicken is cooked and crispy, drizzle the warm spicy honey sauce from Step 4 evenly over the tenders.

Top with your choice of fresh thyme, cilantro, or parsley for a burst of freshness before serving.

Enjoy while hot!

For an extra flavor boost, I sometimes sprinkle a little extra fresh herb right at the table.

Best Baked Hot Honey Chicken

Delicious Best Baked Hot Honey Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 2375 kcal

Ingredients

  

For the crunchy coating:

• 6 cups cornflakes cereal (gluten free if needed)
• 1/4 cup parmesan cheese, grated
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• sea salt, to taste

For the chicken:

• 2 large eggs, well beaten
• 2 tbsp hot sauce
• 2 lb chicken breast tenders
• extra virgin olive oil, for drizzling

For the spicy honey sauce:

• 1/2 cup honey
• 2 to 3 tbsp hot sauce
• 1 to 3 tsp cayenne pepper
• 3/4 tsp chipotle chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• sea salt, as needed

For garnish:

• fresh thyme, cilantro, or parsley

Instructions

 

• Preheat your oven to 425° F and line a baking sheet with parchment paper. In a food processor, combine the cornflakes cereal, grated parmesan cheese, smoked paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and a pinch of sea salt. Pulse until you have fine crumbs. Alternatively, you can place the ingredients in a ziplock bag and crush them manually by stepping on the bag. Transfer the crumbs to a shallow bowl for dredging.
• In a bowl, beat the eggs well, then add 2 tablespoons hot sauce and mix to combine. Add the chicken breast tenders to the egg mixture and toss thoroughly to coat. Dredge each coated chicken tender in the cornflake crumb mixture from Step 1, ensuring each piece is fully covered. For a thicker, crunchier coating, you can dip the chicken back into the egg mixture and dredge through the crumbs a second time. Place each coated chicken tender on the prepared baking sheet.
• Drizzle the coated chicken tenders with a little extra virgin olive oil to help them crisp up while baking. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy all around. I like to turn the tenders halfway through for extra even crunch.
• Just before the chicken is finished baking, make the sauce by warming together the honey, 2 to 3 tablespoons hot sauce, 1 to 3 teaspoons cayenne pepper (adjust to your preferred spice level), 3/4 teaspoon chipotle chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and a pinch of sea salt in a small saucepot over low heat. Stir until the mixture is heated through and fully combined. If the sauce cools and thickens too much, you can loosen it with a quick 5-second spin in the microwave.
• Once the chicken is cooked and crispy, drizzle the warm spicy honey sauce from Step 4 evenly over the tenders. Top with your choice of fresh thyme, cilantro, or parsley for a burst of freshness before serving. Enjoy while hot! For an extra flavor boost, I sometimes sprinkle a little extra fresh herb right at the table.