Baked Hot Honey Chicken

Baked Hot Honey Chicken

This Baked Hot Honey Chicken is a game-changer for weeknight dinners, combining a satisfyingly crunchy cornflake crust with a sweet and spicy glaze. It is an easy, sheet-pan meal that the whole family will love, offering a healthier alternative to traditional fried chicken without sacrificing flavor.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6

Course: Dinner, Main Course

Cuisine: American

Calories: 403

Ingredients Method Notes

Ingredients

Chicken and Coating

6 cups cornflakes use gluten-free if needed
1/4 cup parmesan cheese grated
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
2 large eggs beaten
2 tbsp hot sauce for the egg wash
2 lbs chicken breast tenderloins
extra virgin olive oil for drizzling

Hot Honey Sauce

1/2 cup honey
2-3 tbsp hot sauce for the glaze
1-3 tsp cayenne pepper adjust to your heat preference
3/4 tsp chipotle chili powder
1/2 tsp garlic powder for the glaze
1/2 tsp onion powder for the glaze
sea salt to taste
fresh thyme, cilantro, or parsley for serving

Method

Prepare the Oven and Pan: Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
Create the Crunchy Coating: In a food processor, combine the cornflakes, grated parmesan cheese, smoked paprika, onion powder, garlic powder, and a pinch of sea salt. Pulse until you have fine crumbs. If you do not have a food processor, you can place the ingredients in a large sealed bag and crush them manually. Transfer the crumbs to a shallow bowl.
6 cups cornflakes, 1/4 cup parmesan cheese, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, sea salt
Prepare the Egg Wash: In a separate shallow bowl, beat the two eggs and stir in 2 tablespoons of hot sauce. Add the chicken tenderloins to the egg mixture and toss until they are thoroughly coated.
2 large eggs, 2 tbsp hot sauce, 2 lbs chicken breast tenderloins
Dredge the Chicken: Take each piece of chicken from the egg wash and press it firmly into the cornflake crumbs. For an extra-thick and crunchy crust, dip the chicken back into the egg wash and then back into the crumbs for a second time.
Bake: Arrange the chicken on the prepared baking sheet. Drizzle lightly with extra virgin olive oil to help the crust crisp up. Bake for 20 to 25 minutes, or until the chicken is golden brown and cooked through.
extra virgin olive oil
Make the Hot Honey Sauce: While the chicken is baking, combine the honey, hot sauce, cayenne pepper, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a small saucepan over low heat. Stir until warmed through and well combined.
1/2 cup honey, 2-3 tbsp hot sauce, 1-3 tsp cayenne pepper, 3/4 tsp chipotle chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, sea salt
Glaze and Serve: Once the chicken is out of the oven, drizzle the warm hot honey sauce over the pieces. Garnish with fresh herbs and an extra pinch of sea salt before serving.
fresh thyme, cilantro, or parsley

Notes

To achieve the best results, use plain cornflakes rather than frosted varieties and ensure you do not crowd the baking sheet. If the honey sauce thickens too much, simply microwave it for 5 to 10 seconds to loosen it up.