Crispy Baked Hot Honey Chicken Recipe
Introduction
This Crispy Baked Hot Honey Chicken strikes the perfect balance between crunchy and spicy with a sweet honey glaze. It’s an easy, oven-baked dish that delivers bold flavors and satisfying texture without deep frying. Perfect for a weeknight dinner or impressing guests.
Ingredients
- 4 pieces Chicken Breasts (Thighs can be juicier if preferred)
- 1 teaspoon Salt (Enhances flavor; use fresh for best results)
- 1 teaspoon Black Pepper (Enhances flavor; use fresh for best results)
- 0.5 tablespoon Nonstick Cooking Spray (Helps prevent sticking; a light oil spray can work too)
- 1 cup Flour (Essential coating; almond flour can be a gluten-free substitute)
- 0.5 cup Light Brown Sugar (Adds sweetness to the breading; coconut sugar is a low-GI alternative)
- 2 large Eggs (Binds the breading; switch to flax eggs for a vegan option)
- 2 tablespoons Hot Sauce (Imparts spiciness to the egg wash; adjust based on heat preference)
- 4 cups Cornflakes (Creates the crunchy texture; gluten-free cornflakes are available)
- 1 teaspoon Paprika (Adds color and mild flavor; smoked paprika can deepen the taste)
- 2 teaspoons Seasoning Mix (Salt, chili powder, black pepper, and cayenne pepper enhance flavor)
- 0.5 cup Honey (Provides sweetness and moisture; maple syrup is a great vegan alternative)
- 2 tablespoons Additional Hot Sauce (Provides extra heat; choose your favorite brand)
- 4 tablespoons Butter (Adds richness to the sauce; plant-based butter can keep it dairy-free)
- 0.25 cup Light Brown Sugar (Sweetens the sauce; cane sugar is a good substitute)
- 2 tablespoons Apple Cider Vinegar (Balances the sauce’s acidity; lemon juice can also work)
- 1 teaspoon Garlic Powder (Season the sauce with flavorful spices)
- 1 teaspoon Onion Powder (Season the sauce with flavorful spices)
- 1 teaspoon Mustard Powder (Season the sauce with flavorful spices)
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Crush cornflakes into small pieces using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Step 3: Set up three shallow bowls: one with the flour mixed with 0.5 cup light brown sugar, one with whisked eggs combined with 2 tablespoons hot sauce, and one with the crushed cornflake mixture seasoned with paprika and the seasoning mix.
- Step 4: Prepare the chicken by slicing and tenderizing each piece to a uniform thickness for even cooking.
- Step 5: Season the chicken breasts with salt and black pepper. Then coat each piece in the flour mixture, dip it into the egg wash, and roll thoroughly in the cornflake mixture, pressing gently to adhere.
- Step 6: Arrange the coated chicken pieces on a greased baking sheet and lightly spray them with nonstick cooking spray.
- Step 7: Bake the chicken for 15-16 minutes, or until golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Step 8: While the chicken bakes, prepare the hot honey sauce. In a saucepan over low heat, combine honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder. Stir until smooth and warm through.
- Step 9: Once chicken is baked, drizzle generously with the hot honey sauce just before serving for the best flavor and texture.
Tips & Variations
- For extra juiciness, try using chicken thighs instead of breasts.
- Use gluten-free cornflakes and almond flour to make this recipe gluten-free.
- Adjust the amount of hot sauce in the egg wash and the sauce according to your preferred spice level.
- Maple syrup can replace honey for a vegan sauce option, and plant-based butter keeps the sauce dairy-free.
- Smoked paprika adds a deeper, smoky flavor if you want to experiment with spice blends.
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes to help retain crispiness. Avoid microwaving if you want to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs tend to be juicier and can be a great alternative. Just adjust cooking time slightly as thighs may take a bit longer to cook through.
How spicy is this hot honey chicken?
The spiciness can be adjusted by varying the amount of hot sauce in the egg wash and sauce. Start with less if you prefer milder heat and add more to suit your taste.
Print
Crispy Baked Hot Honey Chicken Recipe
- Total Time: 31 minutes
- Yield: 4 servings 1x
Description
Crispy Baked Hot Honey Chicken combines a perfectly seasoned, crunchy cornflake crust with a sweet and spicy hot honey sauce for an irresistible comfort meal that’s baked to golden perfection, making it a healthier alternative to fried chicken without sacrificing flavor or texture.
Ingredients
Scale
Chicken and Breading
- 4 pieces Chicken Breasts (Thighs can be juicier if preferred)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 0.5 tablespoon Nonstick Cooking Spray (or light oil spray)
- 1 cup Flour (or almond flour for gluten-free)
- 0.5 cup Light Brown Sugar (or coconut sugar)
- 2 large Eggs
- 2 tablespoons Hot Sauce
- 4 cups Cornflakes (gluten-free varieties optional)
- 1 teaspoon Paprika
- 2 teaspoons Seasoning Mix (salt, chili powder, black pepper, cayenne pepper)
Hot Honey Sauce
- 0.5 cup Honey (or maple syrup for vegan alternative)
- 2 tablespoons Additional Hot Sauce
- 4 tablespoons Butter (or plant-based butter)
- 0.25 cup Light Brown Sugar (or cane sugar)
- 2 tablespoons Apple Cider Vinegar (or lemon juice)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Mustard Powder
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to create a crispy crust on the chicken.
- Prepare Cornflakes: Crush the cornflakes into small pieces using a food processor or rolling pin to create the crispy coating texture.
- Set Up Breading Stations: Arrange three shallow bowls: one with the mixture of flour and light brown sugar, the second with whisked eggs combined with 2 tablespoons of hot sauce, and the third with the crushed cornflakes mixed with paprika and seasoning mix.
- Prepare Chicken: Slice and tenderize the chicken breasts to an even thickness to ensure even cooking. Season each piece with salt and black pepper.
- Bread the Chicken: First coat each piece of chicken in the flour and brown sugar mixture, then dip it into the spicy egg wash, and finally roll in the cornflake mixture until fully coated.
- Arrange for Baking: Place the coated chicken pieces on a greased baking sheet. Lightly spray the top of the chicken with nonstick cooking spray to help with browning.
- Bake the Chicken: Bake in the preheated oven for 15-16 minutes or until the chicken is golden brown, crispy, and cooked through.
- Prepare Hot Honey Sauce: While the chicken bakes, combine honey, additional hot sauce, butter, light brown sugar, apple cider vinegar, garlic powder, onion powder, and mustard powder in a saucepan over low heat. Stir continuously until smooth and heated through.
- Serve: Drizzle the hot honey sauce generously over the baked chicken pieces just before serving for a perfect balance of heat and sweetness.
Notes
- Chicken thighs can be substituted for breasts if you prefer juicier meat.
- To keep this recipe gluten-free, use almond flour and certified gluten-free cornflakes.
- Use maple syrup and plant-based butter to make this dish vegan-friendly, but you’ll need to replace eggs with flax eggs and adjust cooking accordingly.
- Adjust the amount of hot sauce in both the breading and sauce to your preferred spice level.
- Ensure uniform chicken thickness for even cooking and optimal crispiness.
- Lightly spraying the chicken before baking helps achieve a crunchy exterior similar to frying without excess oil.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Crispy baked chicken, hot honey chicken, baked chicken recipe, spicy honey chicken, cornflake crust chicken
