Baked Crunchy Hot Honey Chicken: A Sweet-and-Spicy Oven Delight

Craving fried chicken but not the extra oil and mess? This Baked Crunchy Hot Honey Chicken recipe gives you all the crispy, juicy satisfaction of fried chicken, minus the grease and guilt. Each bite delivers crunch from a golden cornflake or breadcrumb crust, and it finishes with a spicy-sweet glaze that sticks to every crevice. The best part? It’s oven-baked, easy enough for beginners, and packed with flavor.

This version avoids any pork or bacon and uses simple pantry ingredients. It’s versatile enough for weeknights, parties, or even lunchbox meal prep. The baked method also means less cleanup and a more wholesome take on comfort food.

Let’s dive into the full recipe.

Ingredients and Preparation

Main Ingredients:

• 4 boneless, skinless chicken breasts or thighs (about 1.5–2 pounds)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika (or sweet paprika if preferred)
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups crushed cornflakes (or use half cornflakes, half panko for extra crunch)
• Non-stick cooking spray or 2 tbsp olive oil

For the Hot Honey Glaze:

• ½ cup honey
• 2 tbsp hot sauce (adjust to taste)
• 1 tbsp apple cider vinegar
• 1 tbsp unsalted butter, melted
• ½ tsp garlic powder
• Pinch of cayenne pepper (optional)

Optional Garnishes:

• Chopped parsley or green onions
• Toasted sesame seeds
• Extra hot sauce for drizzling

Step-by-Step Instructions

1. Preheat the Oven

• Preheat your oven to 400°F (200°C).
• Line a large baking sheet with parchment paper or aluminum foil.
• If you have a wire rack, place it on the tray to allow hot air to circulate around the chicken for even crisping.

2. Prepare the Chicken

• Pat each piece of chicken dry with paper towels.
• If the chicken breasts are thick, pound them to a uniform thickness (about ½ inch) using a rolling pin or meat mallet. This ensures they cook evenly.

3. Season the Chicken

• In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika.
• Rub the seasoning evenly onto both sides of each piece of chicken.

4. Set Up the Breading Station

Prepare three shallow dishes or bowls:

• Dish 1: Add the flour.
• Dish 2: Beat the two eggs.
• Dish 3: Mix the crushed cornflakes (or cornflake-panko blend).

5. Bread the Chicken

For each chicken piece:

• Dredge it first in the flour, ensuring it’s coated on all sides. Shake off excess.
• Dip it into the beaten eggs. Let the extra drip off.
• Press it firmly into the cornflake mixture, making sure all sides are fully coated. Use your hands to gently press the coating in so it sticks well.

6. Bake the Chicken

• Place the coated chicken pieces onto the prepared baking rack or tray.
• Lightly spray the tops with non-stick spray or brush them with a bit of olive oil.
• Bake for 25 to 30 minutes, depending on the thickness of the chicken.
• If not using a rack, flip the chicken halfway through to ensure both sides get crispy.
• The chicken is ready when golden brown and the internal temperature reaches 165°F (74°C).

7. Prepare the Hot Honey Glaze

While the chicken is baking, make the glaze:

• In a small saucepan over low heat, combine:
  • Honey
  • Hot sauce
  • Apple cider vinegar
  • Melted butter
  • Garlic powder
  • Optional cayenne
• Stir until smooth and warm. Do not bring it to a boil—just heat enough to blend the flavors.

8. Glaze the Chicken

• Once the chicken comes out of the oven, use a pastry brush or spoon to coat the tops with the warm hot honey glaze.
• Let it sit for about 5 minutes to allow the glaze to soak in slightly and create a sticky coating.

Beginner Tips and Notes

• Why use cornflakes? Crushed cornflakes create an ultra-crunchy texture that mimics fried chicken. Panko breadcrumbs are a great backup.
• Don’t skip the glaze. The hot honey is what brings the whole dish together, adding that unique sweet-heat punch.
• Adjust the heat. For a milder version, reduce the amount of hot sauce or skip the cayenne. If you love spice, increase the hot sauce and add extra cayenne or red pepper flakes.
• Use a rack if possible. Elevating the chicken lets hot air circulate underneath, preventing sogginess.
• Make it gluten-free. Use gluten-free flour and cornflakes. Many store-bought cornflakes contain gluten, so read labels carefully.
• For meal prep: Store the chicken and glaze separately. Reheat chicken in an oven or air fryer, then drizzle glaze just before serving to maintain crispiness.

Serving Suggestions

This hot honey chicken is extremely versatile. Here are a few ideas to round out your meal:

Classic Dinner Plate:

• Mashed potatoes or garlic roasted baby potatoes
• Steamed green beans or sautéed spinach
• Buttermilk cornbread

Lunchbox-Ready:

• Slice chicken and pack with:
  • Cooked rice or quinoa
  • Roasted broccoli
  • Small container of extra glaze on the side

Picnic or Game Day Style:

• Serve alongside:
  • Coleslaw
  • Macaroni salad
  • Pickles
  • Chips or seasoned fries

Sandwich Version:

• Use a toasted brioche bun or ciabatta roll
• Add:
  • Lettuce or slaw
  • Pickles
  • Extra drizzle of hot honey
  • Optional cheese slice for a twist

Print

Engagement Features

Want to personalize this recipe even more? Try one of these ideas:

• Turn it into nuggets: Cut chicken into smaller bite-size pieces and bake for 15–18 minutes.
• Make it dairy-free: Omit the butter in the glaze and use olive oil or a vegan butter alternative.
• Spice swap: Replace hot sauce with chili garlic sauce or harissa paste for a different flavor profile.
• Kids version: Skip the glaze and serve the baked chicken with ketchup, ranch, or honey mustard.

Leftovers?

• Store in an airtight container in the fridge for up to 3 days.
• Reheat in a 375°F oven for 8–10 minutes or in an air fryer to restore crispiness.

Tried the recipe?

• Let us know how it went.
• Share your favorite sides or what glaze combo you used.
• Did you make it spicy or mild?
• Comment with your version and tips!