I bake juicy, cornflake-crusted chicken until shatteringly crisp, then I drench it in a glossy hot honey that strikes the perfect sweet–spicy balance. I skip the fryer, lean on the oven, and still land big crunch with minimal mess.

Why You’ll Love This Recipe

I double-dip the chicken for an extra-thick, audibly crunchy coating, I whisk a five-minute pan sauce while it bakes, and I finish with a sprinkle of sea salt and herbs. I can dial the heat up or down, swap in thighs or tenders, and serve it over rice, in bowls, or tucked into sandwiches.

Ingredients

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

For the crunchy baked chicken

• 6 cups cornflakes, finely crushed

• 1/4 cup grated Parmesan

• 1 teaspoon smoked paprika

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 2 large eggs, beaten

• 2 tablespoons hot sauce (I stir this into the eggs)

• 2 pounds chicken breast tenderloins (or chicken breasts sliced into strips)

• Extra-virgin olive oil, for drizzling

• Sea salt, to finish

• Chopped fresh thyme, parsley, or cilantro, for serving (optional)

For the hot honey

• 1/2 cup honey

• 2–3 tablespoons hot sauce

• 1–3 teaspoons cayenne pepper (to taste)

• 3/4 teaspoon chipotle chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Pinch of sea salt

Directions

1. I heat the oven to 425°F (220°C) and line a large baking sheet with parchment.

2. In a food processor (or a bag with a rolling pin), I pulse the cornflakes with Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine, then I pour the crumbs into a shallow bowl.

3. In another bowl, I whisk the eggs with hot sauce. I add the chicken and toss to coat.

4. I dredge each piece in the crumbs, pressing so the coating adheres. For extra crunch, I dip back into the eggs and crumbs a second time. I arrange the chicken on the sheet and drizzle lightly with olive oil.

5. I bake 20–25 minutes, until the coating is deep golden and the chicken is cooked through.

6. While it bakes, I warm the honey, hot sauce, cayenne, chipotle powder, garlic powder, onion powder, and a pinch of salt in a small saucepan over low heat until fluid and combined.

7. I transfer the chicken to plates, spoon over hot honey, shower with herbs and a pinch of flaky salt, and serve immediately.

Servings and timing

I plan on 6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes.

Variations

• Air fryer: I cook breaded pieces at 380°F (193°C) for 10–12 minutes, flipping once, then I glaze.

• Thighs instead of tenders: I cut boneless thighs into strips and bake 22–26 minutes.

• Gluten-free: I use certified gluten-free cornflakes and check spice labels.

• No-heat version: I skip cayenne and use a mild hot sauce (or just warm honey with a pinch of smoked paprika).

• Extra-crispy trick: I spray the coated chicken lightly with oil spray before baking for more even browning.

• Sandwich style: I stack a cutlet on a toasted bun with slaw and pickles, then I drizzle hot honey.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To re-crisp, I bake on a rack at 350°F (175°C) for 10–12 minutes or air-fry at 350°F (175°C) for 8–10 minutes, then I add fresh hot honey. I freeze cooked, un-sauced pieces in a single layer up to 2 months; I thaw overnight and reheat as above before glazing.

FAQs

Can I use whole chicken breasts instead of tenders?

I can—I slice them into 1/2-inch-thick cutlets or strips so the coating crisps before the meat overcooks.

How do I keep the coating from falling off?

I pat the chicken dry, I press the crumbs on firmly, and I avoid moving the pieces during the first 10 minutes of baking so the crust sets.

How spicy is the hot honey?

I control it: I start with 2 tablespoons hot sauce and 1 teaspoon cayenne, then I taste and add more heat if I want a bigger kick.

What can I use instead of cornflakes?

I crush unsweetened crisped rice cereal or plain panko. For the closest crunch, cornflakes still win.

Can I prep this ahead?

I bread the chicken and refrigerate it uncovered on a rack up to 4 hours (so the coating dries slightly), then I bake and make the hot honey while the chicken cooks.

Conclusion

I love how this oven-baked method delivers fried-chicken crunch with a sweet–spicy sheen of hot honey in under an hour. I keep the ingredients simple, I tailor the heat to my mood, and I get a weeknight-friendly dinner that still feels special.

Baked Crunchy Hot Honey Chicken

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Evee
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Halal

Print Recipe

Pin Recipe

Description

Oven-baked, cornflake-crusted chicken that stays insanely crunchy, then gets drenched in a sweet–spicy hot honey—fried-chicken vibes with minimal mess.

---

Ingredients

For the crunchy baked chicken

6 cups cornflakes, finely crushed

1/4 cup grated Parmesan

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

2 large eggs, beaten

2 tbsp hot sauce (stirred into the eggs)

2 lb chicken breast tenderloins (or breasts sliced into strips)

Extra-virgin olive oil, for drizzling (or oil spray)

Sea salt, to finish

Chopped fresh thyme, parsley, or cilantro, for serving (optional)

For the hot honey

1/2 cup honey

2–3 tbsp hot sauce

1–3 tsp cayenne pepper, to taste

3/4 tsp chipotle chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

Pinch of sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment.
2. Make the crumbs: Pulse or crush cornflakes with Parmesan, smoked paprika, onion powder, garlic powder, and a pinch of salt until fine. Pour into a shallow dish.
3. Egg mixture: In another bowl, whisk eggs with hot sauce. Pat chicken dry; toss in the egg mixture to coat.
4. Bread (double-dip for max crunch): Dredge each piece in the cornflake crumbs, pressing to adhere. Dip back into egg and crumbs a second time. Arrange on the prepared sheet and drizzle lightly with olive oil (or mist with oil spray).
5. Bake 20–25 minutes, until deep golden, crisp, and the thickest piece reaches 165°F (74°C). Avoid moving the chicken during the first 10 minutes so the crust sets.
6. Hot honey: While chicken bakes, gently warm honey, hot sauce, cayenne, chipotle, garlic powder, onion powder, and a pinch of salt in a small saucepan over low heat until fluid and combined (do not boil).
7. Finish: Transfer chicken to plates, spoon over hot honey, sprinkle with flaky sea salt and herbs, and serve immediately.

Notes

Air fryer: Cook breaded pieces at 380°F (193°C) for 10–12 minutes, flipping once, then glaze.

Thighs instead of tenders: Cut boneless thighs into strips; bake 22–26 minutes.

Gluten-free: Use certified GF cornflakes and verify spice labels.

No-heat version: Skip cayenne and use mild hot sauce—or warm honey with a pinch of smoked paprika.

Extra-crispy tip: Lightly oil-spray the coated chicken before baking and use a wire rack set over the sheet for max airflow.

Coating security: Pat chicken very dry, press crumbs on firmly, and don’t disturb during the first 10 minutes of baking.

Sandwich style: Pile a cutlet on a toasted bun with slaw and pickles; drizzle with hot honey.

Make-ahead: Bread chicken and refrigerate uncovered on a rack up to 4 hours; bake when ready.

Storage: Refrigerate 3–4 days. Re-crisp at 350°F (175°C) for 10–12 minutes (or air-fry 8–10 minutes). Freeze cooked, un-sauced pieces up to 2 months; reheat and glaze.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 520
• Sugar: 24 g
• Sodium: 780 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 155 mg