I’m excited to share my take on Baked Crunchy Hot Honey Chicken—golden, crispy cornflake‑crusted chicken, baked to perfection and drizzled with a sweet and spicy hot honey glaze.

Baked Crunchy Hot Honey Chicken

Why I’ll Love This Recipe

I love how the cornflake coating delivers an irresistible crunch, while baking instead of frying keeps it lighter yet still satisfying. The hot honey drizzle brings a delightful harmony of sweet, spicy, and savory flavors that always keeps me coming back for another bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornflakes (crushed)
Grated Parmesan cheese
Smoked paprika
Onion powder
Garlic powder
Eggs, beaten (with hot sauce mixed in)
Hot sauce
Chicken breast tenderloins (or breasts)
Olive oil, for drizzling
Honey
Hot sauce, cayenne pepper, chipotle chili powder, additional onion & garlic powder, sea salt (for the hot honey glaze)
Fresh herbs like thyme, cilantro, or parsley (optional for garnish

Directions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a food processor, pulse cornflakes with Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until crumbly. Transfer to a shallow bowl.
In another bowl, beat the eggs and mix in hot sauce. Toss the chicken in the egg mixture until well coated.
Dredge the egg-coated chicken pieces in the cornflake mixture. For extra crunch, dip them again in egg and crumbs for a second coat. Place the coated chicken on the sheet pan and drizzle with olive oil.
Bake for about 20–25 minutes, until the crust is crispy and the chicken is cooked through.
While the chicken bakes, warm honey with hot sauce, cayenne, chipotle chili powder, onion powder, garlic powder, and a pinch of salt in a small pan.
Once the chicken is done, drizzle it with the hot honey glaze and sprinkle with fresh herbs if desired.

Servings and timing

Servings: about 6 (using ~2 pounds of chicken tenderloins)
Prep time: ~15 minutes
Cook time: 20–25 minutes
Total time: ~40 minutes

Variations

I sometimes swap chicken thighs if I want extra juiciness.
For a lighter version, I bake instead of fry—but I’ve fried batches before, resulting in an even crispier coating.
Want to reduce heat? I cut back on the hot sauce in both the egg wash and glaze.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep that crunch, I reheat them in the oven or air fryer—it brings the coating back to life beautifully.

FAQs

1. Can I use panko instead of cornflakes for the coating?

I’ve tried it—though panko crisps up nicely, cornflakes give a more satisfying crunch and distinct flavor.

2. How can I keep the coating intact?

I always pat the chicken dry before dredging, use enough egg wash, and press the crumbs firmly onto the chicken—this helps the coating cling on during baking.

3. What’s the best way to make the honey glaze thinner?

I keep the glaze warm on the stove until I’m ready to drizzle. That keeps it pourable rather than thickening too early.

4. Can I make this gluten-free?

Absolutely—I use gluten-free cornflakes (like Nature’s Path) and gluten-free flour, and it works great.

5. Can I prepare elements ahead?

Yes—I mix the dry coating ahead of time and keep the glaze warm. Assembly and baking are quick when you’re ready to cook.

Conclusion

I love how this Baked Crunchy Hot Honey Chicken balances crunch and flavor so well. It’s simple, crowd-pleasing, and has just the right amount of heat to make it memorable. Whether it’s for a cozy dinner or game-day snack, it hits the spot every time