Name: Baked Crunchy Hot Honey Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 lbs chicken tenderloins or boneless chicken thighs; 1 cup all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; ½ tsp ground black pepper; 1 tsp salt; 2 large eggs; 1 tbsp milk; 3 cups crushed cornflakes (not sweetened cereal); 1 tbsp olive oil (for drizzling); Cooking spray or oil spray (optional for extra crispiness); ½ cup pure honey; 2 tbsp unsalted butter; 1 tsp red pepper flakes (adjust to taste); ½ tsp cayenne pepper (optional, for more heat); 1 tbsp apple cider vinegar; Pinch of salt

Ingredients

Scale

For the Chicken:

1.5 lbs chicken tenderloins or boneless chicken thighs
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground black pepper
1 tsp salt
2 large eggs
1 tbsp milk
3 cups crushed cornflakes (not sweetened cereal)
1 tbsp olive oil (for drizzling)
Cooking spray or oil spray (optional for extra crispiness)

For the Hot Honey Sauce:

½ cup pure honey
2 tbsp unsalted butter
1 tsp red pepper flakes (adjust to taste)
½ tsp cayenne pepper (optional, for more heat)
1 tbsp apple cider vinegar
Pinch of salt

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). Line a large baking sheet or casserole dish with parchment paper or lightly grease it with cooking spray. This ensures your chicken gets crispy on the bottom without sticking.

Step 2: Set Up Your Dredging Station

You’ll need three shallow bowls. In the first bowl, combine the flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In the second bowl, whisk together the eggs and milk until smooth. In the third bowl, place the crushed cornflakes. You can crush the cornflakes in a zip-top bag using a rolling pin or pulse them a few times in a food processor. The key is to keep them slightly chunky for that crunchy texture.

Step 3: Coat the Chicken

Take one piece of chicken at a time. Dredge it first in the seasoned flour, then dip it into the egg wash, and finally press it into the cornflake crumbs, making sure it’s completely coated. Repeat with all the chicken pieces and place them on your prepared baking sheet.

Step 4: Drizzle and Spray

Lightly drizzle olive oil over the chicken or spray the tops with cooking spray. This helps the coating turn golden and crispy in the oven without deep frying.

Step 5: Bake Until Crispy and Golden

Bake the chicken for 25 to 30 minutes, flipping halfway through for even browning. The coating should be golden, and the internal temperature of the chicken should reach 165°F (75°C). You’ll know it’s ready when it’s sizzling and the cornflake crust looks deeply golden.

Step 6: Make the Hot Honey Sauce

While the chicken bakes, make your hot honey glaze. In a small saucepan over medium heat, melt the butter, then stir in the honey, red pepper flakes, cayenne (if using), apple cider vinegar, and a pinch of salt. Let it simmer for about 3 to 4 minutes until everything is well combined and fragrant. Set it aside but keep it warm.

Step 7: Drizzle and Serve

Once the chicken is out of the oven, immediately drizzle the hot honey glaze over each piece while it’s still warm, or serve the sauce on the side for dipping. Either way, the sweet heat brings everything to life.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 460
Sugar: 14g
Fat: 18g
Carbohydrates: 38g
Fiber: 2g
Protein: 34g